Print

Strawberry Cheesecake

Print Recipe

A smooth and rich strawberry cheesecake topped with fresh strawberries and a sweet-tart sauce, perfect for any occasion.

Ingredients

Scale
  • 2 cups (200 g) graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces (680 g) cream cheese, room temperature
  • 3/4 cup (150 g) sugar
  • 1 cup (240 g) sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch (optional, for extra stability)
  • 1 pound (450 g) fresh strawberries, divided
  • 1/3 cup (65 g) sugar for sauce
  • 1 tablespoon fresh lemon juice for sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) for sauce

Instructions

  1. Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of foil. Line the bottom with parchment. Boil water for a water bath.
  2. Make the crust: Mix graham crumbs, sugar, salt, and melted butter. Press firmly into the pan bottom. Bake 10 minutes. Cool while you make the filling.
  3. Beat cream cheese and sugar on medium until smooth and fluffy, about 2 minutes. Mix in sour cream, vanilla, lemon juice, zest, salt, and cornstarch. Add eggs one at a time on low, mixing just until blended. Do not overmix.
  4. Pour the filling over the crust. Smooth the top. Tap the pan gently to release air bubbles.
  5. Set the pan in a larger roasting pan. Pour hot water into the larger pan to come halfway up the sides of the springform (water bath).
  6. Bake 55–65 minutes, until edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let rest 1 hour. Remove from the water bath, run a thin knife around the edge, and cool to room temperature.
  7. Chill 4–6 hours or overnight. Make the strawberry sauce: In a saucepan, cook half the strawberries with sugar and lemon juice over medium heat until juicy, 3–5 minutes. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and thick. Cool fully, then spoon over the chilled cheesecake. Top with fresh sliced berries. Slice and serve.

Notes

For best results, use room-temperature ingredients and a water bath to prevent cracks.

Nutrition

Find it online: https://sourdoughvoyage.com/strawberry-cheesecake/