Strawberry Cheesecake Recipe
A classic dessert featuring a buttery graham cracker crust, a creamy cheesecake filling, and a fresh strawberry topping.
Ingredients
- 16 sheets graham cracker sheets crushed
- 3 tablespoons granulated sugar
- ½ cup unsalted butter melted (1 stick)
- ⅛ teaspoon kosher salt
- 32 ounces cream cheese room temperature (4 bricks)
- 1½ cups granulated sugar
- ½ cup sour cream room temperature
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 16 ounces fresh strawberries trimmed and sliced in half
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice from ½ lemon
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F (165°C). Prepare the springform pan and crust.
- Combine crushed graham crackers, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla. Mix well.
- Pour the cheesecake batter into the baked crust. Bake for 40-45 minutes.
- Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- Prepare the strawberry topping by mixing strawberries, sugar, lemon juice, cornstarch, and water. Top the cooled cheesecake and serve.
Notes
Let the cheesecake cool in the oven with the door slightly open to prevent cracking.