A rich, silky cheesecake nestled in a buttery graham cracker crust and topped with sweet, fresh strawberry sauce — a classic dessert that never goes out of style.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Directions
1. Make the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
2. Make the Filling:
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
- Add eggs one at a time, beating on low speed. Stir in sour cream and heavy cream until combined.
- Pour over the crust and smooth the top.
3. Bake:
- Bake for 50–60 minutes, until the center is almost set (slightly jiggly).
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill in the fridge at least 4 hours or overnight.
4. Make the Strawberry Topping:
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes.
- Stir in cornstarch slurry and cook 1–2 more minutes until thickened. Cool before topping the cheesecake.
5. Assemble:
- Spoon cooled strawberry topping over the chilled cheesecake. Slice and serve!
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4+ hours
Total Time: ~6 hours
Servings: 10–12
Calories: ~420 per slice
This one is a showstopper for holidays, birthdays, or any time strawberries are in season. Want a no-bake version or tips on freezing it? Just say the word!