Prep Time 30 mins
Cook Time 55 mins
Rest Time 5 hrs
Total Time 6 hrs 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Best Season: Summer, Spring
Description

This classic strawberry cheesecake is rich, creamy, and topped with a sweet strawberry glaze that makes it the perfect dessert for any occasion. With a buttery graham cracker crust and silky smooth cream cheese filling, this easy-to-follow recipe guarantees bakery-style results at home. Ideal for spring and summer gatherings or holiday dinners!

Ingredients
    For the Crust:
  • 2 cups graham cracker crumbs (about 14 full crackers)
  • 0 cup 0.5 unsalted butter (melted)
  • 2 tbsp granulated sugar
    • For the Cheesecake Filling:
  • 900 g cream cheese (softened, full-fat)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 cup sour cream (room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 1 tsp lemon zest (optional, enhances flavor)
    • For the Strawberry Topping:
  • 2 cups fresh strawberries (hulled and halved)
  • 0 cup 0.5 granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water (cold)
Instructions
    Prepare the Crust
  1. 1
    Preheat the oven to 160°C. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.
    2. Make the Cheesecake Filling
  2. 2
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Add sugar and continue to beat until fully incorporated. Add the eggs one at a time, mixing well after each addition. Then add the sour cream, vanilla extract, flour, and lemon zest (if using). Mix until silky and lump-free.
    3. Bake the Cheesecake
  3. 3
    Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Tap the pan on the counter gently to release air bubbles. Bake in a water bath* at 160°C for 50–55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar.
    4. Chill the Cheesecake
  4. 4
    Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
    5. Prepare the Strawberry Topping
  5. 5
    In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries start to break down (about 5 minutes). Mix cornstarch with cold water, then add to the pan. Stir constantly until the mixture thickens into a glossy glaze. Let cool before topping the cheesecake.
    6. Assemble and Serve
  6. 6
    Once the cheesecake is chilled, remove it from the springform pan and place it on a serving plate. Spoon the cooled strawberry topping over the cheesecake. Slice and enjoy!
Note

Water Bath Tip: Wrap the outside of your springform pan in aluminum foil to prevent water leakage. Place the pan in a larger baking dish filled with 1 inch of hot water. This helps prevent cracks.

You can swap fresh strawberries for frozen if they’re not in season.

Store leftover cheesecake in an airtight container in the fridge for up to 5 days.

Cheesecake freezes well (without the topping) for up to 2 months. Thaw in the fridge overnight before serving.

Keywords: easy cheesecake recipe, strawberry dessert, homemade cheesecake, baked cheesecake, spring dessert
Read it online: https://petitepanini.com/recipe/classic-strawberry-cheesecake/