Strawberry Cheesecake is a delightfully creamy and tangy dessert that’s topped with a luscious strawberry sauce. It’s not heavy or overly sweet either. I think it’s a perfect treat for any special occasion, and if you’re not a strawberry fan, feel free to use a different fruit topping.
It will still be undeniably delicious! If you’re looking for a rich and creamy dessert that’s not overly sweet, you’ve come to the right place. When you make a velvety cheesecake and pair it with a vibrant, fruity topping, you get the perfect dessert. The addition of strawberries just sends it over the top. I’ve really been in the mood for a fresh and indulgent treat, and this dreamy cheesecake reminds me of celebrations and gatherings. Not a fan of strawberries? Don’t worry, it’s still delicious with any topping you choose!
Kitchen Equipment Needed
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer
- Spatula
- Food processor or rolling pin (for crushing gra crackers)
- Saucepan
Ingredients
Crust:
- 1 1/2 cups gra cracker cbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine gra cracker cbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the sugar and continue to beat until well combined and creamy.
- Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Add the flour and mix until smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Strawberry Topping:
- In a saucepan, combine the sliced strawberries, sugar, and lemon juice.
- Cook over medium heat until the strawberries release their juices and the mixture comes to a boil.
- In a small bowl, mix the cornstarch with water until dissolved. Add this mixture to the saucepan.
- Continue to cook, stirring constantly, until the sauce thickens.
- Remove from heat and let the strawberry topping cool to room temperature.
- Serve:
- Before serving, spread the cooled strawberry topping over the chilled cheesecake.
- Slice and enjoy!
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
5 hours (including cooling and chilling time)
Nutrition (per serving, based on 12 servings):
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 300mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 6g
Enjoy this creamy and tangy Strawberry Cheesecake as a delicious and indulgent dessert for any special occasion!
Strawberry Cheesecake
Strawberry Cheesecake is a delightfully creamy and tangy dessert that’s topped with a luscious strawberry sauce. It’s not heavy or overly sweet either.
Equipment
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer
- Spatula
- Food processor or rolling pin (for crushing graham crackers)
- Saucepan
Ingredients
- Crust:
- 1 1/2 cups gra cracker cbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- Cheesecake Filling:
- 32 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- Strawberry Topping:
- 2 cups fresh strawberries hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine gra cracker cbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the sugar and continue to beat until well combined and creamy.
- Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Add the flour and mix until smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Strawberry Topping:
- In a saucepan, combine the sliced strawberries, sugar, and lemon juice.
- Cook over medium heat until the strawberries release their juices and the mixture comes to a boil.
- In a small bowl, mix the cornstarch with water until dissolved. Add this mixture to the saucepan.
- Continue to cook, stirring constantly, until the sauce thickens.
- Remove from heat and let the strawberry topping cool to room temperature.
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