Everyone goes crazy for this strawberry cheesecake recipe! It's extra creamy with a crunchy graham cracker crust and juicy strawberry topping!
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4.5 from 6 votes

Strawberry Cheesecake

Everyone goes crazy over this strawberry cheesecake recipe. It's extra creamy with a crunchy graham cracker crust and juicy strawberry topping. 
Course Dessert
Cuisine American
Keyword cheesecake, strawberry
Prep Time 45 minutes
Cook Time 1 hour
Cooling & Chilling 7 hours
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 449kcal
Author Fiona Dowling

Ingredients

Graham Cracker Crust

  • 1 1/3 cups graham crumbs
  • 2 tablespoons white sugar
  • 1/3 cup butter melted

Cheesecake Filling

  • 24 oz cream cheese* room temperature
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice optional
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream room temperature
  • 3 large eggs room temperature

Strawberry Topping

  • 1 lb fresh strawberries sliced
  • 1/3 cup white sugar
  • 3 tablespoons freshly squeezed lemon juice or water
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

Cheesecake

  • Preheat the oven to 325F degrees and position a rack in the middle to lower third of the oven.
  • Lightly grease the bottom of a 9-inch round springform pan with non-stick cooking spray. 
  • In a medium bowl stir together the graham crumbs, sugar & butter. Press into the bottom of the springform pan, creating a slight ridge around the edges.
  • Bake in the preheated oven for 10 minutes. Remove from the oven and cool.
  • In a large bowl beat the cream cheese and sugar until smooth, turning off the mixer and scraping down the sides of the bowl as necessary. 
  • Mix in the vanilla extract and lemon juice. 
  • Sift in the cornstarch. Then beat in the sour cream.
  • Mix in the eggs one at a time until just combined. Do not overmix.
  • Pour the batter over the crust and bake for 1 hour or until the top looks set (not glossy) except for in the very center. If you give the pan a gentle nudge the cake should still have a slight wobble in the middle.
  • Turn off the oven, open the oven door, and cool for 20 minutes in the oven. Then take the cheesecake out of the oven and bring to room temperature.
  • Cover and chill in the fridge for 6 hours or overnight.

Strawberry Topping

  • Add the strawberries, sugar, and lemon juice to a medium pan over low-medium heat. 
  • Gently stir to coat the strawberries.
  • In a small bowl whisk the cornstarch and water to dissolve the cornstarch.
  • Stir the cornstarch mixture into the strawberries and gently stir the mixture until it thickens and the strawberries start to soften.
  • When ready to serve, remove the cheesecake from the fridge and unclamp the springform pan. 
  • Pour the strawberry topping over the cheesecake, and optionally decorate with whipped cream. 

Notes

*Use full fat, brick cream cheese,
store the cheesecake in the fridge for up to 4 days. Cheesecake without strawberry topping can be frozen. Then thaw overnight in the refrigerator. 

Nutrition

Calories: 449kcal | Carbohydrates: 43g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 317mg | Potassium: 189mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1060IU | Vitamin C: 24.3mg | Calcium: 89mg | Iron: 1mg