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Strawberry Cheesecake

Creamy Strawberry Cheesecake That Will Steal Your Heart

This creamy strawberry cheesecake combines a buttery crust and fresh strawberries for a delightful dessert that will steal your heart.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Cookie Crumbs Substitution: Use graham crackers or digestive biscuits for a different flavor.
  • 1/2 cup Unsalted Butter Melted for easy mixing.
For the Filling
  • 16 ounces Cream Cheese Use full-fat for best results; low-fat may affect texture.
  • 1/4 cup All-Purpose Flour Can be omitted for a gluten-free version.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for better taste.
  • 1 cup Sour Cream Can substitute with Greek yogurt for a lighter version.
  • 3/4 cup Granulated Sugar Adjust based on personal taste preference.
  • 1 tablespoon Lemon Zest Freshly grated is best.
  • 3 Eggs Ensure they are at room temperature for even mixing.
For the Topping
  • 2 cups Fresh Strawberries Mix of diced and halved strawberries for texture.
  • 1 tablespoon Lemon Juice Freshly squeezed for better flavor.
  • 1 tablespoon Cornstarch Can substitute with arrowroot powder if preferred.
  • 2 tablespoons Water Substitutable with fruit juice for added flavor.

Equipment

  • 8-inch springform pan

Method
 

Step-by-Step Instructions for Strawberry Cheesecake
  1. Preheat your oven to 320°F (160°C) and grease the sides of an 8-inch springform pan. Line the bottom with parchment paper.
  2. Combine cookie crumbs and melted butter in a bowl. Press mixture into the bottom of the pan and bake for 8-10 minutes until slightly golden. Let cool.
  3. Beat cream cheese until creamy, then add flour, vanilla, sour cream, sugar, and lemon zest, mixing until combined. Add eggs one at a time.
  4. Pour filling into cooled crust and smooth the top. Bake for 55-60 minutes until the center is slightly wobbly. Turn off oven and cool in the oven for 1 hour.
  5. Cool cheesecake at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
  6. In a saucepan, combine diced strawberries, lemon juice, sugar, and vanilla. Simmer for 5-7 minutes. Add cornstarch slurry and cook until thickened.
  7. Remove cheesecake from fridge, run a knife around edges, and unlock the springform pan. Spoon strawberry topping over cheesecake, chill for an additional 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

To keep the crust crispy, add the strawberry topping just before serving.

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