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Classic Homemade Strawberry Cheesecake

Irresistible Homemade Strawberry Cheesecake Recipe


  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry jam


  1. Preheat and Prepare: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Crust Creation: In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. Cream Cheese Mixture: Beat cream cheese, 1 cup sugar, and vanilla extract in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream and flour until well combined.
  4. Assembly: Pour the cream cheese mixture over the prepared crust.
  5. Baking: Bake for 45-50 minutes until the center is almost set and the edges are slightly golden.
  6. Cooling: Allow the cheesecake to cool for 10 minutes, then run a knife around the edges to loosen it from the pan. Let it cool completely.
  7. Strawberry Topping: Arrange sliced strawberries on top of the cooled cheesecake.
  8. Glaze Preparation: Heat the strawberry jam in a small saucepan over low heat until smooth and liquid.
  9. Glazing: Brush the strawberry jam over the top of the strawberries to glaze them.
  10. Refrigeration: Refrigerate the cheesecake for at least 4 hours or overnight before serving.


  • For a smoother texture, ensure that all ingredients are at room temperature before mixing.
  • Use a water bath during baking to prevent cracks on the surface of the cheesecake.
  • Experiment with different fruit toppings such as raspberries or blueberries for a unique twist.
See also  Conchitas with Ground Beef Recipe

Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them properly before arranging them on the cheesecake.
Q: Can I substitute the graham cracker crust with another type of crust?
A: Absolutely! You can try using a chocolate cookie crust or even a shortbread crust for a different flavor profile.
Q: How long does this cheesecake last in the refrigerator?
A: When stored properly in an airtight container, this cheesecake can last up to 5 days in the refrigerator.