Strawberry Cheesecake is a timeless dessert that combines a buttery graham cracker and pecan crust with a smooth, creamy cheesecake filling. Topped with a glossy strawberry glaze and fresh strawberries, this dessert is as beautiful as it is delicious. The tangy cream cheese pairs perfectly with the sweet berries, while the nutty crust adds a delightful crunch. Whether you’re a cheesecake connoisseur or a first-time baker, this recipe delivers a luscious, bakery-quality result every time.
Ingredients (Serves 12):
For the Crust:
- ¾ cup ground pecans
- ¾ cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1½ cups granulated sugar
- 1 tablespoon lemon juice
- 3 teaspoons vanilla extract
- 4 large eggs
For the Sour Cream Topping:
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
For the Strawberry Glaze:
- 2 tablespoons cornstarch
- ¼ cup water
- 12 oz strawberry jelly
- 3 tablespoons lemon juice
- Red food coloring (optional)
For Garnish:
- 1 quart whole fresh strawberries, halved
Instructions:
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the ground pecans, graham cracker crumbs, and melted butter.
- Press the mixture firmly into the bottom of a 10-inch springform pan.
- Bake for 10 minutes, then remove and let cool slightly.
2. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add lemon juice and vanilla extract, mixing until combined.
- Add the eggs one at a time, beating on low speed just until blended—do not overmix.
- Pour the filling over the prepared crust and smooth the top.
3. Bake the Cheesecake
- Bake at 350°F for 45–50 minutes, or until the center is almost set (it should still jiggle slightly).
- Remove from the oven and let cool on a wire rack for 15 minutes.
4. Add the Sour Cream Topping
- In a small bowl, mix the sour cream, sugar, and vanilla until smooth.
- Spread the topping evenly over the slightly cooled cheesecake.
- Return to the oven and bake for an additional 5 minutes.
- Cool on a wire rack for 1 hour, then refrigerate overnight, covered.
5. Make the Strawberry Glaze
- In a small saucepan, whisk together cornstarch and water until smooth.
- Add the strawberry jelly and cook over medium heat, stirring constantly, until the jelly melts and the mixture thickens.
- Remove from heat and stir in lemon juice and food coloring if using.
- Let the glaze cool to room temperature.
6. Assemble and Serve
- Just before serving, remove the sides of the springform pan.
- Arrange halved strawberries on top of the cheesecake in a decorative pattern.
- Spoon the cooled glaze over the berries, allowing some to drip down the sides.
- Slice and serve immediately.
Tips & Variations:
- Make ahead: This cheesecake is best when chilled overnight, making it perfect for prepping in advance.
- Nut-free crust: Omit the pecans and use all graham cracker crumbs if preferred.
- Extra creamy: Let your cream cheese and eggs come to room temperature before mixing for a smoother filling.
- Flavor twist: Add a touch of almond extract to the glaze for a unique flavor boost.
Why You’ll Love This Cheesecake:
- Silky, rich, and perfectly balanced
- Stunning presentation with fresh strawberries and glossy glaze
- Ideal for holidays, birthdays, or romantic dinners
- A classic dessert that never goes out of style
Would you like a no-bake version of this cheesecake or a chocolate-strawberry twist? I’d be happy to help you customize it!