Homemade Strawberry Cheesecake with a buttery graham cracker crust, creamy baked cheesecake filling, and fresh strawberry topping. This classic dessert recipe is perfect for holidays, celebrations, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 10 minsTotal Time 1 hr 40 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Strawberry Topping
2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water (slurry)
Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until combined.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and fill with hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Properly
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove, cool to room temperature, then refrigerate at least 4 hours .
Make Strawberry Topping
6
Cook strawberries, sugar, and lemon juice over medium heat until juicy.
Stir in cornstarch slurry; simmer until thickened.
Cool completely before topping cheesecake.
Pairing Suggestions
7 Toppings & Garnishes
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Strawberry Topping
2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water (slurry)
Directions Prepare the Pan
Make the Crust
2
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until combined.
Bake (Water Bath)
4
Pour filling over crust and smooth top.
Place pan in a roasting pan and fill with hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Properly
5
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove, cool to room temperature, then refrigerate at least 4 hours .
Make Strawberry Topping
6
Cook strawberries, sugar, and lemon juice over medium heat until juicy.
Stir in cornstarch slurry; simmer until thickened.
Cool completely before topping cheesecake.
Pairing Suggestions
7 Toppings & Garnishes
Beverages
