Learn how to make a classic strawberry cheesecake from scratch with this easy, step-by-step guide. From a buttery graham cracker crust to a rich, creamy filling and fresh strawberry topping, this dessert is a guaranteed crowd-pleaser.
Yields: 12 servings
Prep time: 30 minutes
Chill time: 6 hours or overnight
✨ Why You’ll Love This
✔ Bakery-quality with a velvety smooth texture
✔ Step-by-step success tips (no cracks!)
✔ 3 crust options (classic, gluten-free, or nutty)
✔ Make-ahead friendly (stores 5 days)
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 5 large eggs
- 1 cup sour cream
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Equipment:
- 9-inch springform pan
- Food processor (optional, for crushing graham crackers)
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan
Instructions:
Step 1: Make the graham cracker crust.
Combine graham cracker crumbs and sugar in a medium bowl. Pour in melted butter and stir until well combined. Press the mixture evenly onto the bottom of the springform pan.
Step 2: Beat the cream cheese and sugar.
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Step 3: Add vanilla and lemon zest.
Beat in the vanilla extract and lemon zest until just combined.
Step 4: Incorporate the eggs.
Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix.
Step 5: Stir in the sour cream.
Gently stir in the sour cream until the batter is smooth.
Step 6: Pour filling into the crust.
Pour the cream cheese filling over the graham cracker crust in the springform pan.
Step 7: Bake the cheesecake.
Preheat oven to 325°F (160°C). Bake for 55-70 minutes, or until the edges are set and the center is just slightly jiggly.
Step 8: Cool the cheesecake.
Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, transfer to a wire rack to cool completely to room temperature.
Step 9: Make the strawberry topping.
In a medium saucepan, combine the sliced strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves, about 5-7 minutes.
Step 10: Thicken the topping.
Stir the cornstarch slurry (cornstarch mixed with cold water) into the strawberry mixture. Bring to a simmer and cook, stirring constantly, until the sauce thickens slightly, about 1-2 minutes. Remove from heat and stir in the lemon juice. Let the topping cool.
Step 11: Chill the cheesecake.
Cover the cooled cheesecake and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Step 12: Serve.
Before serving, spoon the cooled strawberry topping over the chilled cheesecake slices.
📊 Nutrition (Per Slice)
- Calories 520
- Protein 7g
- Carbs 45g
- Calcium 15% DV
💡 Pro Tips
✅ Room temp ingredients prevent lumps
✅ No water bath? Place an oven-safe bowl of water on the lower rack
✅ Clean slices: Dip knife in hot water between cuts
🍽️ Serving Ideas
- Dinner Party Elegance
- Drizzle with white chocolate
- Summer BBQ Hit
- Serve with grilled peaches
- Kid-Friendly
- Use an animal cracker crust
Enjoy your delicious homemade Strawberry Cheesecake!
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