Ultimate Strawberry Cheesecake

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Description
This Ultimate Strawberry Cheesecake is the perfect combination of rich, creamy cheesecake and a fresh, sweet strawberry topping. It sits on a buttery graham cracker crust and is topped with a homemade strawberry sauce that takes it to a whole new level. A true showstopper for any occasion.

Origin
Cheesecake dates back to ancient Greece, but the modern, cream cheese-based New York-style cheesecake evolved in the U.S. in the early 1900s. The strawberry version is a classic American favorite, often served in diners and family gatherings across the country.

Ingredients with Quantities

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8 oz) packages cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • ⅔ cup sour cream
  • ⅔ cup heavy cream

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and halved
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Optional Ingredients

  • ½ tsp lemon zest (in filling for brightness)
  • 1 tsp almond extract (in topping for extra flavor)
  • Whipped cream (for serving)
  • Mint leaves (for garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from leaking in if using a water bath.
  2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
  3. Make the filling: Beat the cream cheese until very smooth. Add sugar and vanilla, mixing until combined. Add eggs one at a time, mixing on low speed. Stir in sour cream and heavy cream until smooth and creamy.
  4. Pour the filling into the crust. Place the pan in a large roasting pan and fill halfway with hot water (water bath). Bake for 60–70 minutes until the center is just set but still slightly jiggly.
  5. Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour. Then remove and refrigerate for at least 6 hours or overnight.
  6. Make the strawberry topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries start to break down, about 5–7 minutes. Stir in cornstarch slurry and cook another 2 minutes until thickened. Let cool completely.
  7. Once the cheesecake is chilled, spoon the strawberry topping over the top. Garnish with extra fresh strawberries, whipped cream, or mint leaves if desired.

Tips for Success
Make sure all ingredients (especially cream cheese and eggs) are at room temperature for the smoothest filling. Don’t overmix after adding eggs to avoid cracking. Use a water bath for even baking and to prevent the top from splitting. Chill overnight for best results.

Recommendations
Serve with a drizzle of strawberry syrup or a dollop of whipped cream. For a twist, try using a vanilla wafer or Oreo crust. Add fresh blueberries or raspberries for a mixed berry topping. Pairs perfectly with coffee, prosecco, or a fruity rosé.

Nutrition per slice (based on 12 servings, approximate)
Calories: 510
Fat: 34g
Saturated Fat: 20g
Carbohydrates: 43g
Sugar: 32g
Protein: 7g
Fiber: 1g
Sodium: 290mg

Want a no-bake version, gluten-free crust, or a chocolate-drizzled variation? Just say the word!

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