Strawberry Cheesecake

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Description
A creamy, dreamy baked cheesecake with a buttery graham cracker crust and a sweet, tangy homemade strawberry topping. It’s a timeless dessert that’s perfect for any celebration or cozy night in.

Origin
Cheesecake originated in ancient Greece, but this version is based on the rich, dense New York-style cheesecake. The strawberry topping became popular in mid-20th century America, giving it a fruity twist that became a staple in diners and bakeries.

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:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ 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 + 2 tbsp water (to thicken)

Optional Ingredients

  • ½ tsp lemon zest (in the filling for brightness)
  • 1 tsp strawberry extract (in the topping for intense flavor)
  • Extra fresh strawberries for garnish
  • Whipped cream for serving

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil for a water bath.
  2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then cool.
  3. Make the filling: Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Stir in sour cream and heavy cream until fully blended.
  4. Pour filling over crust. Place pan in a larger roasting pan and fill halfway with hot water. Bake for 55–65 minutes, until the center is set but still slightly jiggly.
  5. Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Refrigerate for at least 4–6 hours or overnight.
  6. Make strawberry topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook until berries break down. Add cornstarch slurry and simmer until thickened. Let cool completely.
  7. Spoon the strawberry topping over the chilled cheesecake. Garnish with extra strawberries or whipped cream if desired.

Tips for Success
Always use room temperature ingredients for a smooth batter. Don’t overmix once eggs are added to avoid air bubbles. Use a water bath for an even, crack-free cheesecake. Let it chill overnight for the best texture and flavor.

Recommendations
Serve with a dollop of whipped cream or vanilla ice cream. Add white chocolate shavings or a drizzle of strawberry syrup for a fancy finish. For a twist, try using a chocolate cookie crust or adding sliced bananas under the strawberry topping.

Nutrition per slice (12 servings, approximate)
Calories: 460
Fat: 31g
Saturated Fat: 18g
Carbohydrates: 38g
Sugar: 26g
Protein: 6g
Fiber: 1g
Sodium: 280mg

Let me know if you want a no-bake version or a mini cheesecake option!

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