Easy Strawberry Cheesecake Recipe – Delicious Dessert

Craving a dessert that’s both elegant and simple to make? This Easy Strawberry Cheesecake recipe delivers a luscious, creamy texture paired with the vibrant sweetness of fresh strawberries. It’s the perfect showstopper for any occasion, promising a truly delicious experience with minimal fuss.

Ingredients

• 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
• ¼ cup granulated sugar (for crust)
• ½ cup (1 stick) unsalted butter, melted
• 24 oz (3 blocks) full-fat cream cheese, softened
• 1 ½ cups granulated sugar (for filling)
• ¼ cup all-purpose flour (optional, helps prevent cracks)
• 1 tsp vanilla extract
• ½ cup full-fat sour cream
• 3 large eggs, at room temperature
• 1 lb fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (for topping, or to taste)
• 1 tbsp fresh lemon juice (optional, for topping)

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. 2. For the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and set aside. Reduce oven temperature to 325°F (160°C).
3. 3. For the filling: In a large bowl, using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
4. 4. Gradually add 1 ½ cups sugar and flour (if using), beating until just combined and smooth, scraping down the sides of the bowl as needed.
5. 5. Beat in vanilla extract and sour cream until well blended.
6. 6. Add eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix after adding eggs.
7. 7. Pour the cream cheese filling over the pre-baked graham cracker crust in the springform pan.
8. 8. Bake for 60-70 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. (For best results, bake in a water bath to prevent cracks. Wrap the springform pan in heavy-duty foil before placing it in a larger roasting pan filled with 1 inch of hot water).
9. 9. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
10. 10. Remove from oven and let cool completely on a wire rack at room temperature.
11. 11. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
12. 12. For the strawberry topping: In a medium bowl, combine sliced strawberries, ¼ cup sugar, and lemon juice (if using). Gently stir and let sit for 15-20 minutes to allow juices to release.
13. 13. Just before serving, spoon the strawberry topping over the chilled cheesecake. Carefully remove the sides of the springform pan. Slice and serve.