Description

This Creamy Strawberry Cheesecake is a holiday showstopper with a buttery graham cracker crust, a silky cheesecake filling, and a luscious strawberry topping. Perfect for holidays, birthdays, or casual nights when you need a dessert that impresses with minimal fuss.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
5 tbsp unsalted butter, melted

For the filling:

3 blocks (680 g) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream

For the topping:

2 cups fresh strawberries, sliced
½ cup sugar
1 tbsp cornstarch mixed with 2 tbsp water

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (160°C). Combine graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool completely.
Beat cream cheese and sugar until smooth. Add vanilla and sour cream. Mix in eggs one at a time, beating gently until just blended.
Pour filling over cooled crust. Place pan in a water bath and bake for 55–60 minutes, until the center is just set. Cool to room temperature, then refrigerate at least 6 hours or overnight.
For topping: In a saucepan, cook strawberries with sugar until juices release. Stir in the cornstarch-water mixture and simmer until thickened. Cool completely.
Spoon topping over chilled cheesecake. Garnish with fresh strawberries. Slice and serve.

Notes

Use a water bath to prevent cracks and ensure a creamy texture.

Always use room-temperature cream cheese for smooth filling.

Chill overnight for best results.

Cheesecake freezes well (without topping) for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour (includes crust + filling)
Category: Dessert
Method: Baking
Cuisine: Baking