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Classic Strawberry Cheesecake

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Velvety vanilla cheesecake over a buttery graham cracker crust, topped with fresh sliced strawberries and a drizzle of sweet strawberry sauce. A timeless dessert perfect for any season.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar (for crust)
  • ½ cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 1 pint fresh strawberries, hulled and sliced
  • ¼ cup strawberry jam or sauce, slightly warmed

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then remove and set aside to cool.
  4. In a large mixing bowl, beat softened cream cheese until smooth. Add in sugar and beat until light and fluffy.
  5. Add eggs one at a time, beating after each addition.
  6. Mix in vanilla, sour cream, and heavy cream until fully incorporated.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Bake for 50–60 minutes, or until the center is set but slightly jiggly.
  9. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
  10. Refrigerate for at least 4 hours or overnight.
  11. Before serving, top with fresh strawberry slices arranged in a circular pattern.
  12. Drizzle gently with warmed strawberry jam or sauce.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth blending.
  • Do not overmix the batter to avoid cracking.
  • Letting the cheesecake cool gradually in the oven helps prevent sinking or cracking.
  • For a cleaner slice, wipe the knife between cuts.

Nutrition

Keywords: cheesecake, strawberry cheesecake, dessert, creamy cheesecake, baked cheesecake

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