My strawberry cheesecake recipe makes a smooth, creamy vanilla cheesecake crowned with a brightly flavored fresh strawberry topping. It's 100% from scratch and made WITHOUT a water bath! Recipe includes a how-to video!
3large eggslightly beaten (room temperature preferred)
For the Topping
1 ½lbfresh or frozen strawberriesrinsed, hulled, and quartered
¼cup(50g)granulated sugar
1 ½Tablespooncornstarchsee note
1Tablespoonlemon juice
2Tablespoonwater
1Tablespoonbuttersalted or unsalted
Instructions
Preheat your oven to 325F (160C).
Graham Cracker Crust
In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.
1 ½ cups graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 5 Tablespoons unsalted butter, melted
Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
Cheesecake Filling
In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.
24 oz cream cheese, 1 cup granulated sugar
Stir in the sour cream and vanilla extract until just combined.
½ cup sour cream, 1 teaspoon vanilla extract
Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.
3 large eggs
Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).
Allow the cheesecake to cool at room temperature until it's no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
Strawberry Topping
In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.
1 ½ lb fresh or frozen strawberries, ¼ cup granulated sugar, 1 ½ Tablespoon cornstarch, 2 Tablespoon water, 1 Tablespoon lemon juice
Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.
1 Tablespoon butter
Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.
Video
Notes
Strawberries
Fresh or frozen will work. If using fresh, I weigh my strawberries before hulling/quartering
Cornstarch
Cornstarch makes for a thicker, more stable topping. Once the topping has cooled completely, it will be easier to cut and won’t spill over the sides of the pan or be messy. If you prefer a looser consistency or intend to simply spoon the topping over individual slices after cutting, you may omit this ingredient.
Storing
Cover springform pan with foil or plastic wrap and store in the refrigerator for up to 5 days.