Best Strawberry Cheesecake Recipe
This strawberry cheesecake brings back memories of that first perfect slice at a fancy restaurant - silky smooth filling that melts on your tongue, crowned with jewel-bright strawberries that burst with summer sweetness. After years of cracked disasters and dense failures, I finally mastered the art of creating restaurant-quality cheesecake that makes hearts skip and eyes light up with pure dessert bliss.
Print Pin Servings: 12 slice
Calories: 425kcal
Cost: $14.50
Equipment
- 1 9-inch springform pan Essential for easy removal - regular pans make cheesecake removal impossible
- 1 Large roasting pan For water bath method to prevent cracks and ensure even cooking
- 1 Electric stand mixer or hand mixer Critical for achieving smooth, lump-free cream cheese filling
- 1 Fine mesh sieve To sift dry ingredients and eliminate any lumps
- 1 Medium saucepan For cooking strawberry topping until perfectly thickened
Ingredients
- 1½ cups graham cracker crumbs finely crushed
- ⅓ cup unsalted butter melted - Room temperature butter won't work for crust
- ¼ cup granulated sugar For crust sweetness and binding
- 1 pinch salt Enhances crust flavor
- 32 oz full-fat cream cheese room temperature - Must be completely soft, no substitutions
- 1 cup granulated sugar For filling sweetness
- 4 large eggs room temperature - Cold eggs will curdle the mixture
- 1 cup sour cream room temperature - Adds tanginess and prevents cracks
- 2 teaspoons pure vanilla extract Pure extract tastes better than imitation
- 2 cups fresh strawberries hulled and sliced - Fresh only, frozen makes it watery
- ⅓ cup granulated sugar For strawberry topping
- 2 tablespoons fresh lemon juice Brightens strawberry flavor
- 1 tablespoon cornstarch Thickens the strawberry mixture
Instructions
- Preheat oven to 325°F and grease 9-inch springform pan thoroughly. Mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined and mixture holds together when squeezed. Press mixture firmly into bottom of prepared pan using measuring cup or flat-bottomed glass. Pre-bake crust for 10 minutes to prevent soggy bottom. Remove from oven and set aside while preparing filling.
- Beat room temperature cream cheese with electric mixer until completely smooth with no lumps - this takes about 3-4 minutes. Gradually add sugar while mixing on low speed to prevent air bubbles. Add eggs one at a time, mixing just until each is incorporated - don't overmix. Gently fold in sour cream and vanilla extract by hand with rubber spatula. Mixture should be smooth and creamy without air bubbles.
- Pour filling over pre-baked crust slowly to avoid creating air bubbles. Place springform pan inside larger roasting pan or baking dish. Carefully add hot water to outer pan until it reaches halfway up sides of springform pan. Bake 55-60 minutes until center barely jiggles when gently shaken. Turn off oven, crack door open slightly, and let cheesecake cool gradually in oven for 1 hour.
- While cheesecake cools, toss sliced strawberries with sugar and lemon juice in medium bowl. Let mixture sit 30 minutes to release natural juices. Transfer to medium saucepan and cook over medium heat, stirring frequently. Add cornstarch and cook, stirring constantly, until mixture thickens and becomes glossy, about 3-4 minutes. Remove from heat and cool completely before using.
- Remove cheesecake from water bath and cool completely on wire rack at room temperature, about 2 hours. Cover with plastic wrap and refrigerate overnight - minimum 8 hours for proper setting. To serve, run warm knife around edges to loosen, then remove springform sides. Top with cooled strawberry mixture just before serving. Use warm, clean knife to cut clean slices.
Notes
The secret to perfect strawberry cheesecake lies in that magical moment when room temperature cream cheese meets gentle mixing - it's pure kitchen alchemy that transforms simple ingredients into silky, crack-free perfection. Let it chill overnight so every luxurious bite melts like a dream on your tongue.
Nutrition
Serving: 1slice | Calories: 425kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 140mg | Sodium: 320mg | Potassium: 180mg | Fiber: 1g | Sugar: 32g | Vitamin A: 950IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 1.1mg