Strawberry Cheesecake

Creamy cheesecake filling, a thick graham cracker crust, and juicy strawberry topping - this Strawberry Cheesecake is the perfect recipe. You'll feel like a professional baker with this gorgeous dessert.

Course Dessert

Cuisine American

Keyword Cheesecake with Strawberry Topping, Strawberry Cheesecake

Prep Time 45

Cook Time 50

Cooling & Chilling 7

Total Time 8 35

Servings pieces

Calories 454kcal

Author Fiona Dowling

Equipment

9-inch springform pan
large roasting pan (big enough to fit the springform pan inside)

Ingredients

Crust

2 ½ cups graham crumbs*
3 tablespoons granulated sugar
10 tablespoons unsalted butter melted

Cheesecake Filling

24 ounces full-fat cream cheese* use brick style
1 ¼ cup granulated sugar
1 tablespoon lemon juice freshly squeezed
1 tablespoon cornstarch AKA corn flour
¾ cup sour cream* I use 14% MF
3 large eggs*
hot water for the waterbath

Strawberry Topping

1 lb strawberries weighed before coring & slicing
⅓ cup granulated sugar
2 tablespoons lemon juice freshly squeezed
1 tablespoon cornstarch AKA corn flour
2 tablespoons water

US Customary - Metric

Instructions

Preheat the oven to 325F (160 C) degrees
Wrap the outside of a 9-inch springform pan with aluminum foil. Wrap it at least 3-4 times so that the bottom and sides are covered, and that all the seems are covered.

Graham Crumb Crust

In a medium bowl, stir together the crumbs and sugar. Then stir in the melted butter. It should feel like wet sand.
Pour the mixture into the springform pan. Press the mixture down into the base and up the sides of the pan. It should go about ½ way to ⅔ up the sides of the pan.
Bake in the preheated oven for 10 minutes. Remove from the oven and keep the oven turned on.

Cheesecake Filling

In a very large bowl beat together the cream cheese and sugar until smooth. Turn off the mixer and scrape down the sides and bottom of the bowl as needed.
Mix in the lemon juice and cornstarch, followed by the sour cream.
With the mixer on low, beat in the eggs 1 at a time until just combined. Stop mixing as soon as the eggs are incorporated.

Baking & Cooling the Cheesecake

Place the springform pan (still wrapped in foil) in the middle of a large roasting pan.
Pour the cheesecake batter into the pan and smooth the top. It may or may not come up higher than the crust at the sides (either is ok).
Pour hot water into the roasting pan, so that there's about 1 inch (about 2 cm) of water in the roasting pan.
Place the whole thing in the oven and bake for about 50-65 minutes, or until the cheesecake looks just set on top (except for perhaps in the very middle). If you give the pan a gentle nudge, the cheesecake should still wobble like jello but shouldn't wobble like a liquid.
Remove the roasting pan from the oven. Gently trace around the sides of the pan using a thin, sharp knife to ensure that the crust doesn't stick to the pan. Let the cheesecake cool in the roasting pan until it reaches room temperature (about 1-2 hours).
Take the springform pan (with the cheesecake inside) out of the roasting pan. Cover cheesecake (still in the springform pan) with aluminum foil and refrigerate for 6 hours for the cheesecake to set.

Strawberry Topping

Core the strawberries and slice into thick slices, or quarters.
Place the strawberries, sugar and lemon juice in a medium saucepan and bring to a gentle boil with stirring or low-medium heat
Add the cornstarch and water to a small bowl or cup to dissolve the cornstarch.
Add the cornstarch mixtrue to the gently boiling strawberries and stir for about 3-5 minutes, or until the juices of the strawberries come out and the liquid starts to thicken.

Serving

Remove the cheesecake from the fridge. Gently trace around the outside edges of the pan with a sharp knife again, and unclamp the outer ring of the springform pan.
Carefully spoon the strawberry topping on top of the cheesecake. Or optionally, top each slice of cheesecake after cutting.
Slice with a sharp knife. Make sure that you go all the way through the crust.

Notes

A springform pan is needed for this recipe. You can use a 10-inch springform pan if you like - the cheesecake will just be thinner and the bake time closer to 45-55 minutes. There is too much batter for an 8-inch pan however.
Graham crumbs can be replaced with Digestive biscuit crumbs. If using Digestive biscuits, you can omit the sugar.
Do not use spreadable, whipped or reduced calorie cream cheese.
The cream cheese, sour cream, and eggs should be room temperature before getting started. Take them out of the fridge about 30 minutes prior to getting started.
Nutrition information is an estimate only and based on 1 slice, assuming the cheesecake is sliced into 14 equal pieces.
Make -Ahead Tips: I always make my cheesecake the day before I plan to serve it and chill the cheesecake overnight in the fridge. Then make the strawberry topping the day you plan to serve. You can either make the strawberry topping immediately before serving, or make it earlier in the day and store in an airtight container in the fridge. Then top the cheesecake immediately before serving.
Leftovers will keep covered in the fridge for up to 4 days. If you don't think you'll finish the cheesecake the day you plan to serve it, then I recommend topping each slice with strawberry topping, as opposed to the entire cheesecake. Keep leftover strawberry topping covered in an airtight container in the fridge.

Nutrition