Description
Strawberry cheesecake is creamy, rich, and topped with a sweet, vibrant strawberry layer—perfect for birthdays, holidays, or any indulgent occasion.
Ingredients
Scale
- 2 cups fresh or frozen strawberries (hulled and sliced)
- ¼ cup sugar (for topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
- 1 ½ cups crushed graham crackers
- ⅓ cup granulated sugar (for crust)
- 6 tablespoons melted butter
- 2 pounds full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 325°F (if baking) or prepare a chilled crust (if no-bake).
- Mix crushed graham crackers, sugar, and melted butter. Press into springform pan and chill or bake for 8–10 minutes.
- Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time, mixing gently.
- Fold in sour cream and lemon zest (if using). Pour over crust.
- Bake for 50–60 minutes or chill for 4 hours for no-bake version. Let baked version cool gradually.
- For topping, cook strawberries, sugar, and lemon juice for 5–7 minutes. Add cornstarch slurry if desired and cook 2 more minutes. Cool completely.
- Spread strawberry topping over cooled cheesecake. Chill until ready to serve.
- Garnish with mint, whipped cream, or extra strawberries if desired.
Notes
Use room-temperature ingredients to avoid lumps. For a glossy topping, use a cornstarch or apricot jam glaze.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked or No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: strawberry cheesecake, creamy dessert, baked cheesecake, no-bake cheesecake, summer dessert