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Strawberry Cheesecake

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A silky, rich strawberry cheesecake with a buttery graham cracker crust, creamy vanilla filling, and a glossy strawberry topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • Pinch of salt
  • 24 ounces cream cheese, softened (3 blocks)
  • 3/4 cup sugar
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice + 1/2 teaspoon lemon zest (optional)
  • 3 large eggs, room temperature
  • 3 cups strawberries, hulled and sliced (fresh or frozen)
  • 1/3 cup sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch + 2 tablespoons water (slurry)
  • Pinch of salt
  • 1/2 teaspoon vanilla (optional)

Instructions

  1. Heat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil to catch drips. Lightly grease the inside.
  2. Make the crust: Mix graham crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Cool slightly. Reduce oven to 325°F (165°C).
  3. Make the filling: Beat cream cheese and sugar on medium until smooth, about 2 minutes. Mix in sour cream, vanilla, lemon juice, and zest. Add eggs one at a time on low, just until blended. Do not overmix.
  4. Pour filling over the crust. Tap the pan gently to release air bubbles. Place the pan on a baking sheet for easy handling.
  5. Bake at 325°F (165°C) for 55–65 minutes, until edges are set and the center wobbles slightly. Turn off oven, crack the door, and let sit for 30 minutes.
  6. Remove from oven. Run a thin knife around the edge. Cool to room temperature, then cover and chill for at least 4 hours (best overnight).
  7. Make the strawberry topping: In a saucepan, combine strawberries, sugar, lemon juice, and a pinch of salt. Cook over medium heat for 4–6 minutes until juicy. Stir in cornstarch slurry and cook for 1–2 minutes until glossy and thick. Off heat, add vanilla if using. Cool, spoon over chilled cheesecake, slice, and serve.

Notes

Chill fully for clean slices; wipe the knife between cuts. If using frozen strawberries, do not thaw; cook a minute longer.

Nutrition

Find it online: https://diymealprep.com/strawberry-cheesecake/