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Classic Strawberry Cheesecake

Rose
This classic strawberry cheesecake features a buttery graham cracker crust, a rich and creamy vanilla cheesecake filling, and a glossy homemade strawberry topping. Smooth, elegant, and perfect for special occasions, it delivers bakery-quality results right from your kitchen.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • large mixing bowl
  • electric mixer
  • rubber spatula
  • large roasting pan (for water bath)
  • saucepan

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan. Bake for 8–10 minutes and let cool.
  • Beat softened cream cheese until smooth. Gradually add sugar. Add eggs one at a time on low speed. Mix in sour cream, vanilla, and flour until just combined. Pour over cooled crust and smooth the top.
  • Place the pan in a larger baking dish and add hot water halfway up the sides. Bake 55–70 minutes until center slightly jiggles. Turn off oven, crack door, and cool inside for 1 hour. Cool completely, then refrigerate at least 4 hours or overnight.
  • Cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes. Stir cornstarch mixed with water into the mixture and cook until thickened. Cool completely.
  • Remove chilled cheesecake from pan. Spoon cooled strawberry topping over the top. Slice with a warm knife for clean cuts and serve chilled.

Notes

Use full-fat block cream cheese for the best texture. Make sure all dairy ingredients are at room temperature before mixing. Avoid overmixing to prevent cracks. A water bath ensures gentle baking and a smooth surface. Chill overnight for best flavor and texture. If freezing, add the strawberry topping after thawing for optimal freshness.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 110mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 950IUVitamin C: 25mgCalcium: 120mgIron: 1.2mg
Keyword baked cheesecake, classic strawberry cheesecake, homemade cheesecake, strawberry dessert
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