Strawberry Cheesecake

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Description
Creamy, velvety cheesecake with a buttery graham cracker crust, topped with a glossy layer of fresh strawberry topping. This elegant dessert is a crowd-pleaser and perfect for any celebration or sweet craving.

Origin
Cheesecake traces its roots back to Ancient Greece, but the strawberry-topped version is a beloved American classic, popularized in the 20th century in diners and bakeries across the U.S.

Ingredients Quantity (for a 9-inch cheesecake)

For the crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt

For the cheesecake filling
3 (8 oz) blocks cream cheese, room temperature
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
2 tablespoons all-purpose flour
Pinch of salt

For the strawberry topping
2 cups fresh strawberries, hulled and halved
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Extra fresh strawberries for garnish (optional)

Ingredients Optional
Vanilla bean paste instead of extract
A touch of lemon zest in the filling
Strawberry jam for easier topping
Mint leaves for garnish
Whipped cream for serving

Instruction
Preheat oven to 325°F (163°C).
Mix crust ingredients until evenly coated. Press into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes. Let cool slightly.

In a mixing bowl, beat cream cheese until smooth. Add sugar and beat again. Add eggs one at a time, then vanilla, sour cream, flour, and salt. Beat until creamy and smooth, but don’t overmix.

Pour filling over the crust and smooth the top. Tap the pan gently to remove air bubbles.

Place a pan of hot water on the lower rack of your oven to prevent cracks. Bake the cheesecake for 55–65 minutes, until the edges are set but the center has a slight wobble.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

To make the strawberry topping, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5–7 minutes until soft. Mix cornstarch and water in a small bowl, then stir it into the strawberries. Simmer until thick and glossy. Let cool completely.

Once the cheesecake is chilled, spread the strawberry topping on top. Garnish with extra fresh strawberries if desired. Slice and serve cold.

Tips for Success
Use room temperature ingredients for a smooth batter.
Don’t open the oven during baking — sudden changes in temp can cause cracks.
Let the cheesecake chill completely for the best texture.
Add the topping just before serving for the freshest look.
If short on time, use quality strawberry preserves as a shortcut.

Recommendation
Serve with whipped cream or a drizzle of melted white chocolate. Pairs beautifully with coffee, champagne, or iced tea. A perfect centerpiece for birthdays, Valentine’s Day, or summer get-togethers.

Nutrition (Per slice, approx 12 slices)
Calories: 350–420 kcal
Fat: 25–30g
Carbohydrates: 30–35g
Protein: 6–8g
Sugar: 20–25g
Cholesterol: 90–110mg
Sodium: 200–250mg

Let me know if you want a no-bake version, a swirl style, or one with a strawberry shortcake crust!

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