Description

This Strawberry Cream Cheese Cake features a creamy, rich cheesecake base infused with the sweet tang of fresh strawberries. It’s a delightful dessert, perfect for celebrations or a special treat any time. The smooth texture of the cheesecake, the bursts of fresh strawberries, and the buttery graham cracker crust make for a truly irresistible combination.

Ingredients

For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup strawberry puree (made from fresh strawberries)
For the Strawberry Topping:
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar (optional, to macerate)
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Optional: Fresh whipped cream or a light glaze

Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool while preparing the filling.
Make the Strawberry Puree: Wash and hull about 1 cup of fresh strawberries. Place them in a food processor or blender and blend until smooth.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream (or Greek yogurt), and strawberry puree. Mix until just combined and smooth, do not over mix.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared graham cracker crust in the springform pan.
Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn the oven off, crack the oven door, and allow the cheesecake to cool in the oven for an hour. Then, remove from the oven and allow to cool completely to room temp.
Prepare the Strawberry Topping (Optional): While the cheesecake is baking (or cooling) prepare the toppings. In a medium bowl, combine the sliced strawberries with the 1/4 cup of sugar and let them macerate for at least 15 minutes. This will draw out the juices.
- In a small saucepan, whisk together the water and cornstarch until smooth. Heat over medium heat, add the macerated strawberries (and any juice) and lemon juice and cook for 3-5 minutes, until thickened and slightly glossy. Set aside to cool.
Chill the Cheesecake: Once the cheesecake is at room temperature, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Add Topping and Serve: Remove the cheesecake from the springform pan and spread strawberry topping on top. Serve with fresh whipped cream or a light glaze if desired.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the filling.
Do not overmix the filling, as this can cause the cheesecake to crack.
If the topping is runny, whisk one more teaspoon of cornstarch into a tablespoon of cold water, then whisk that into the topping and cook briefly to thicken.
To avoid cracking, don’t skip the cooling in the oven and refrigeration steps.
Use fresh strawberries for the best flavor. Frozen berries can be used, but thaw and drain them well before pureeing or using for topping.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert, Cake, Cheesecake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg (Estimated)
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10 grams
Trans Fat: 0g
Carbohydrates: 40 grams
Fiber: 1 gram
Protein: 8 grams
Cholesterol: 160 mg

Keywords: strawberry cheesecake, cream cheese cake, dessert, baked cheesecake, springform pan, fruit dessert, homemade cheesecake