Print

35 Decadent Strawberry Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luscious strawberry cheesecake featuring a buttery graham cracker crust, creamy filling, and vibrant strawberry topping, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (180 g) graham cracker crumbs
  • 1/4 cup (50 g) sugar
  • 1/2 cup (115 g) melted butter
  • 900 g cream cheese, softened
  • 1 cup (200 g) sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240 ml) sour cream
  • 2 cups fresh strawberries, sliced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Preheat your oven to 160°C (320°F) to get it ready for baking.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly coated.
  3. Transfer the mixture to a springform pan and press it firmly into the bottom to create a solid crust foundation.
  4. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
  6. Add the sugar and vanilla extract to the cream cheese. Mix well until fully incorporated.
  7. Add the eggs to the mixture one at a time, beating well after each addition until fully combined.
  8. Gently stir in the sour cream until the filling is completely smooth and silky.
  9. Pour the prepared filling over the cooled crust, spreading it evenly.
  10. Bake the cheesecake for 50–60 minutes until the center is slightly set but still has a gentle jiggle.
  11. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually.
  12. Once cooled, remove it from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.
  13. In a saucepan, cook the sliced strawberries, sugar, and lemon juice over medium heat until the strawberries are softened and juicy.
  14. Add the cornstarch mixture to the saucepan, cooking until the sauce thickens. Allow it to cool slightly.
  15. Finally, spread the strawberry topping over the chilled cheesecake before serving, and enjoy!

Notes

Let the cheesecake cool overnight for better flavor. Store leftovers for up to 5 days in the fridge.

Nutrition

Find it online: https://thestationrecipes.com/decadent-strawberry-cheesecake-tricks/

Scroll to Top