Strawberry Cheesecake
This classic baked strawberry cheesecake features a buttery graham cracker crust, a silky-smooth cream cheese filling made luscious with sour cream, and a jewel-bright homemade strawberry topping. Every component is made from scratch using trusted, time-tested techniques that actually work.
Equipment
- 9-inch springform pan - Non-stick with a tight seal and heavy base for even heat distribution
- Stand mixer or electric hand mixer - Stand mixer with paddle attachment is ideal for smooth filling without over-aerating
- Large mixing bowl
- Food processor - For making graham cracker crumbs
- Medium saucepan
- Rubber spatula
- Parchment paper - Pre-cut rounds are convenient
- Heavy-duty aluminum foil - Two layers for water bath protection
- Large roasting pan - For water bath
- Wire cooling rack
- Measuring cups and spoons
- Oven thermometer - (optional) Verifies actual oven temperature
- Instant-read thermometer - (optional) For checking internal temperature of cheesecake
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs - 200g, about 15 full graham crackers
- 3 tablespoons granulated sugar - 38g
- 6 tablespoons unsalted butter - 85g, melted
For the Cheesecake Filling
- 32 oz cream cheese - 907g, full-fat, block-style, softened to room temperature (4 x 8 oz blocks)
- 1 cup granulated sugar - 200g
- 1 cup sour cream - 240g, full-fat, at room temperature
- 1 tablespoon pure vanilla extract
- 4 large eggs - at room temperature
- 1 tablespoon fresh lemon juice
- salt - pinch
For the Strawberry Topping
- 1 lb strawberries - 450g, about 3 cups, fresh or frozen
- ⅓ cup granulated sugar - 67g
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, grease the sides, and wrap the outside snugly with two layers of heavy-duty foil.
- Process graham crackers into fine crumbs. Combine with sugar and melted butter until mixture resembles damp sand. Press firmly into the bottom and 1 inch up the sides of the pan.
- Bake the crust at 350°F (175°C) for 10 minutes until golden and fragrant. Cool completely on a wire rack, then reduce oven temperature to 325°F (163°C).
- Beat softened cream cheese on medium speed for 2-3 minutes until completely smooth. Add sugar and beat until fluffy. Mix in sour cream, vanilla, lemon juice, and salt on low speed.
- Add eggs one at a time, mixing on low after each addition just until incorporated. Do not overmix. Fold the batter by hand to catch anything at the bottom of the bowl.
- Pour the filling over the cooled crust and smooth the top. Tap the pan on the counter 3-4 times to release air bubbles.
- Place the foil-wrapped pan in a roasting pan and add hot water until it reaches 1 inch up the side of the springform pan. Bake at 325°F (163°C) for 60-75 minutes.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Then prop the door open slightly for 30 more minutes before removing to cool completely.
- Remove the cheesecake from the roasting pan and foil. Cool completely on a wire rack, then run a knife around the edges and refrigerate for at least 6 hours or overnight.
- Cook two-thirds of the strawberries with sugar and lemon juice until broken down. Stir in cornstarch slurry and cook until thickened. Remove from heat and stir in the reserved strawberries. Cool completely.
- Remove the cheesecake from the springform pan. Spoon the topping over the top just before serving, allowing some sauce to drip over the edges. Slice with a sharp knife dipped in hot water.
Notes
- Room temperature ingredients: Take cream cheese, sour cream, and eggs out of the fridge at least 1 hour before starting. Cold cream cheese will result in a lumpy filling that is difficult to smooth out.
- Don't skip the water bath: The steam creates a gentle, moist baking environment that prevents cracking. Two snug layers of heavy-duty foil are essential to prevent water from leaking into the pan.
- Don't overmix the eggs: Once you add the eggs, mix only until just combined. Over-beating traps air bubbles that cause the cheesecake to puff up during baking and sink or crack as it cools.
- Cool it slowly: Turning the oven off and leaving the cheesecake inside for at least an hour before removing it is key to preventing cracks from sudden temperature changes.
- Chill overnight: While 6 hours is the minimum, overnight chilling produces a firmer, more sliceable cheesecake with a much better flavor.
- Add topping before serving: Adding the strawberry topping too early can make the crust soggy. Keep the cheesecake plain in the fridge and top it just before bringing it to the table.
- Storage: Store leftover cheesecake covered in the fridge for up to 5 days. Freeze individual slices (without topping) wrapped in plastic and foil for up to 2 months.
- Variations: Swap the graham cracker crust for crushed Oreos, use a mix of berries for the topping, or add lemon zest to the filling for a bright citrus note.
- No-bake version: For a no-bake option, use a no-bake filling made with whipped cream cheese and whipped cream, then refrigerate for 6 hours until set.
- Serving suggestion: Serve each slice with a dollop of freshly whipped cream and a whole fresh strawberry on the side for an elegant presentation.