This Strawberry Cheesecake features a buttery graham cracker crust, a rich and velvety cream cheese filling, and a glossy strawberry topping that adds a burst of fruity freshness. The cheesecake is baked to perfection, chilled until set, and crowned with a homemade strawberry sauce that oozes over the edges like a sweet cascade. It’s a showstopper dessert that balances creamy, tangy, and sweet flavors with a satisfying crunch from the crust. Whether you’re a cheesecake connoisseur or a first-time baker, this recipe delivers bakery-quality results with straightforward steps.
Ingredients:
For the Crust:
- 1¼ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon (optional for warmth)
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ¼ cup lemon juice
- ½ teaspoon vanilla extract
- 3 large eggs
For the Strawberry Sauce:
- 2 (10 oz) packages frozen sweetened sliced strawberries, thawed
- 1 tablespoon cornstarch
- 1 tablespoon water
- Optional: ½ teaspoon lemon zest for brightness
Instructions:
1. Prepare the Crust
- Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl.
- Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for 30 minutes to set.
2. Make the Strawberry Sauce
- Blend thawed strawberries and cornstarch until smooth.
- Pour into a saucepan and bring to a boil over high heat.
- Stir constantly until thick and glossy, about 2 minutes.
- Set aside ⅓ cup of sauce for swirling into the cheesecake; refrigerate the rest for topping.
3. Prepare the Filling
- Preheat oven to 300°F (150°C).
- Beat cream cheese until light and fluffy.
- Gradually add sweetened condensed milk, mixing until smooth.
- Stir in lemon juice and vanilla extract.
- Add eggs one at a time, mixing on low speed just until combined.
4. Assemble the Cheesecake
- Pour half of the cream cheese mixture over the chilled crust.
- Drop spoonfuls of reserved strawberry sauce over the filling.
- Carefully spoon the remaining cream cheese mixture on top.
- Drop remaining strawberry sauce and swirl gently with a knife for a marbled effect.
5. Bake
- Bake for 45–50 minutes, or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Run a knife around the edge to loosen, then cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
6. Top and Serve
- Just before serving, spoon chilled strawberry sauce over the cheesecake.
- Garnish with fresh strawberry halves and mint leaves if desired.
- Slice with a warm knife for clean edges.
🍽️ Serving Suggestions:
- Serve with whipped cream or vanilla ice cream.
- Pair with a glass of sparkling rosé or berry-infused iced tea.
- Add a drizzle of chocolate or balsamic glaze for a gourmet twist.
💡 Tips & Variations:
- No-Bake Option: Use gelatin in the filling and skip the oven.
- Sugar-Free Version: Use erythritol and sugar-free strawberry preserves.
- Tropical Twist: Add crushed pineapple to the sauce or coconut flakes to the crust.
- Mini Cheesecakes: Use muffin tins for individual servings—great for parties!
This cheesecake is creamy, fruity, and absolutely irresistible—just the kind of indulgent dessert you love to explore. Want to try a no-bake tropical remix or maybe a sugar-free strawberry swirl next? I’ve got plenty more sweet ideas to share!