Homemade Strawberry Cheesecake
Creamy, Decadent, and Irresistible!
Ingredients
Crust:
- 12 graham crackers about 1 ½ cups crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup all-purpose flour
Strawberry Topping:
- 1 pint fresh strawberries hulled and halved
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice optional, for added brightness
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs using a food processor or a ziplock bag and rolling pin.
- Mix the crumbs, sugar, and melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 2 minutes).
- On low speed, mix in the sour cream and vanilla extract until just combined.
- Add the flour and mix until incorporated.
- Add the eggs one at a time, mixing on low speed until each is fully blended before adding the next. Avoid over-mixing to prevent cracks.
- Pour the cheesecake filling over the cooled crust and spread evenly.
Step 3: Bake & Chill
- Bake in the preheated oven for 50 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven and let the cheesecake sit inside for 10 minutes with the door slightly open.
- Remove from the oven and allow it to cool completely.
- Cover and refrigerate overnight for the best flavor and texture.
Step 4: Prepare the Strawberry Topping
- In a medium saucepan over medium heat, combine the strawberries, sugar, and lemon juice.
- Stir occasionally and cook for about 8 minutes, until the strawberries start to break down.
- Gently mash some of the strawberries while leaving some chunks for texture.
- Cook for another 5 minutes until the sauce thickens slightly.
- Remove from heat, let it cool completely, and then pour over the chilled cheesecake.
Notes
Tips for the Best Cheesecake
- Use room temperature ingredients to ensure a smooth, lump-free batter.
- Bake in a water bath by placing the springform pan in a larger pan filled with hot water—this prevents cracks.
- Chill overnight for the best texture and flavor development.
- Use fresh strawberries for a vibrant, naturally sweet topping.
- Avoid over-mixing the batter to prevent too much air from getting in, which can cause cracks.
- Run a knife around the edges after baking to prevent sticking and cracking as it cools.