Description
This classic Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a luscious homemade strawberry topping. Perfectly baked and chilled, it finishes with a fluffy vanilla whipped cream to create a rich, fruity dessert that’s ideal for any occasion.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 1/2 cup (112g) salted butter, melted
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
Strawberry Topping
- 1 1/2 cups (310g) sugar
- 2 tbsp cornstarch
- 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
- 1/2 tsp vanilla extract
- 2 cups chopped strawberries
Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9×13 inch pan. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).
- Make the cheesecake batter: In a large mixing bowl, blend the cream cheese, sugar, and flour on low speed until smooth and completely combined. Use a low speed to minimize air incorporation, which helps prevent cracks. Scrape down the bowl sides as needed.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract on low speed until fully incorporated.
- Incorporate eggs: Add eggs one at a time, mixing slowly after each addition until just combined. Scrape down the sides of the bowl periodically to ensure uniform mixing.
- Bake the cheesecake: Pour the batter over the cooled crust, spreading evenly. Bake for 30 minutes at 300°F (148°C).
- Slow cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes. Then, crack the oven door slightly and leave the cheesecake inside for an additional 15 minutes. This gradual cooling helps prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for 3 to 4 hours until completely cool and set.
- Prepare the strawberry topping: In a large saucepan, combine sugar and cornstarch. Stir in the pureed strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, roughly 15 to 20 minutes. Allow to boil for 1 1/2 minutes, then remove from heat.
- Finish the topping: Stir in vanilla extract and chopped strawberries. Let the mixture cool for 15 to 20 minutes. Pour the topping over the chilled cheesecake. You can add it while chilling together, let it cool separately before adding, or add topping to each slice before serving. The topping will thicken further as it cools.
- Make the whipped cream: In a large mixer bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Serve: Slice the cheesecake and serve each piece topped with a dollop of homemade whipped cream, if desired.
Notes
- Using room temperature ingredients helps create a smooth batter and prevents cracking during baking.
- Slow cooling the cheesecake in the oven is key to avoiding cracks on the surface.
- The strawberry topping can be made ahead and refrigerated; allow it to come to room temperature before serving for best texture.
- For cleaner slices, chill the cheesecake thoroughly and use a warm knife dipped in hot water and wiped dry before cutting.
- Make sure the heavy cream is cold before whipping for better volume and stability.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake, classic cheesecake, homemade cheesecake, strawberry topping, creamy cheesecake
