Easy Strawberry Cheesecake
This Easy Strawberry Cheesecake features a buttery graham cracker crust, a smooth cream cheese filling, and a fresh strawberry topping for a classic, crowd-pleasing dessert that’s elegant yet approachable.
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Servings: 12
Ingredients
Graham Cracker Crust
- 1½ cups 170 g graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar firmly packed
- 5 tablespoons 74 g unsalted butter melted
Cheesecake Filling
- 24 oz 680 g full-fat cream cheese softened
- 1 cup 200 g granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
Strawberry Topping
- 1½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup 50 g granulated sugar
- 1½ tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon butter salted or unsalted
Instructions
Prepare the Oven:
- Preheat the oven to 325°F (160°C).
Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter and stir until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar on medium-low speed until smooth and fully combined, scraping the bowl as needed. Add the sour cream and vanilla extract and mix until just combined.
Incorporate the Eggs:
- Add the eggs one at a time, mixing gently after each addition until just incorporated. Avoid overmixing.
Bake the Cheesecake:
- Pour the filling into the prepared crust and smooth the top. Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 6 hours or overnight. Keep the springform collar on until ready to serve.
Prepare the Strawberry Topping:
- In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, water, and lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and the strawberries soften. Remove from heat, stir in the remaining strawberries and butter, and allow to cool completely.
Assemble and Serve:
- Spoon the cooled strawberry topping over the chilled cheesecake before serving. For cleaner slices, refrigerate the topped cheesecake for an additional hour before slicing.
Notes
To make this recipe gluten-free, substitute the graham cracker crumbs with certified gluten-free graham crackers or cookies. Ensure all other ingredients, including cornstarch and vanilla extract, are labeled gluten-free to prevent cross-contamination.