Strawberry Cheesecake
This homemade strawberry cheesecake, with a creamy filling and delightful graham cracker crust, is sure to become a family favorite and a nostalgic treat for your dessert table.
Servings 12 servings
Calories 350kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Fresh crumbs make the best crust.
- 1/2 cup unsalted butter, melted Unsalted butter lets you control the flavor.
- 1/4 cup sugar Just enough for the crust to get that hint of sweetness.
For the filling
- 900 g cream cheese, softened Full-fat is recommended for ultra-creamy texture.
- 1 cup sugar For a perfectly sweet cheesecake filling.
- 1 tsp vanilla extract Real vanilla gives a luxurious aroma.
- 4 large eggs Let them come to room temp for a smooth batter.
- 1 cup sour cream Adds tanginess and helps the cake stay silky.
- 1/4 cup all-purpose flour Helps stabilize the filling.
For the topping
- 1 cup strawberry preserves or glaze Preserves with real fruit bits are recommended.
- 1 cup fresh strawberries, halved Use seasonal strawberries for the best flavor.
- to taste whipped cream (optional) For swirling or piping.
Instructions
Preparation
- Preheat the oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment.
Making the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, then press firmly into the bottom of the pan.
- Bake for 10 minutes, then let it cool.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add in sugar and vanilla extract.
- Add eggs one at a time, mixing gently to avoid cracks.
- Blend in sour cream and flour until just incorporated.
Baking
- Pour the filling onto the cooled crust.
- Bake for 50 to 60 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for one hour inside.
Cooling and Serving
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Top with strawberry preserves and halved strawberries before serving.
- Serve with whipped cream if desired.
Notes
Let the cheesecake sit at room temperature for 10-15 minutes before serving for the creamiest texture. Pat strawberries dry before topping to keep the glaze glossy.
