Easy Strawberry Cheesecake Recipe – Delicious Dessert

Indulge in a classic dessert with this incredibly easy strawberry cheesecake recipe! Perfect for entertaining or a special treat, this cheesecake combines a buttery graham cracker crust, a creamy, tangy filling, and a vibrant fresh strawberry topping. Get ready to impress everyone with minimal effort and maximum flavor!

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
• 24 oz (3 blocks) full-fat cream cheese, softened at room temperature
• 1 cup granulated sugar
• 1/4 cup sour cream (full-fat)
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• For the Strawberry Topping:
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil (this helps prevent leaks even if you don’t use a water bath).
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
3. Prepare the Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar, beating until just combined and smooth, scraping down the sides of the bowl as needed.
4. Beat in the sour cream and vanilla extract until well incorporated. Reduce speed to low and add the eggs one at a time, mixing just until each egg is combined. Do not overmix once eggs are added, as this can lead to cracks.
5. Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
6. Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 55-65 minutes, or until the edges are set and lightly golden, but the center still jiggles slightly when gently shaken. Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour.
7. Remove the cheesecake from the oven and carefully run a knife around the edge of the pan to prevent cracking as it cools further. Let it cool completely on a wire rack at room temperature.
8. Chill the Cheesecake: Once completely cool, cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, before serving.
9. Make the Strawberry Topping: In a medium saucepan, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries begin to release their juices and soften, about 5-7 minutes. In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
10. Pour the cornstarch slurry into the simmering strawberries, stirring constantly. Continue to cook for another 1-2 minutes, until the mixture thickens to a glaze-like consistency. Remove from heat and let the topping cool completely before spreading over the chilled cheesecake.
11. Assemble and Serve: Once the cheesecake is thoroughly chilled and the strawberry topping is cool, carefully remove the sides of the springform pan. Spread the strawberry topping evenly over the top of the cheesecake. Slice and serve immediately. Store any leftover cheesecake in the refrigerator.