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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool.
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.
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.
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.
Cook strawberries, sugar, and lemon juice over medium heat until juicy.
Stir in cornstarch slurry; simmer until thickened.
Cool completely before topping cheesecake.
Toppings & Garnishes
Fresh sliced strawberries
Whipped cream
White chocolate curls
Beverages
Champagne or prosecco
Strawberry iced tea
Vanilla latte or cappuccino
12 servings