Classic Strawberry Cheesecake
A graham cracker crust holds a smooth, cream cheese filling topped with fresh strawberries in this straightforward baked cheesecake. The filling sets during a water-bath bake, then the cake chills overnight for clean slices — so build in a full day before serving.
Equipment
- Springform pan (9-inch)
- Mixing Bowls
- Electric Mixer
- Spatula
- Oven
Ingredients
Crust
- 1 and ½ cups Graham cracker crumbs Use fine crumbs for a smoother crust
- ¼ cup Granulated sugar
- ½ cup Unsalted butter Melted
Filling
- 24 oz Cream cheese Softened
- 1 cup Granulated sugar
- 3 large Eggs At room temperature
- 1 teaspoon Vanilla extract Pure
- 1 cup Sour cream Full-fat
Topping
- 1 pint Fresh strawberries Hulled and sliced
Instructions
- Preparation Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs and granulated sugar for the crust. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add sugar, continuing to beat until well combined.
- Add eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and sour cream until the filling is smooth and uniform.
- Pour the cream cheese filling over the cooled crust. Smooth the top with a spatula for an even surface.
- Bake the cheesecake for approximately 60 minutes, or until the center is set and only slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour—this gradual cooling prevents cracking.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
- To make the topping, arrange the fresh strawberries on top of the cooled cheesecake before serving.
Notes
Tammy’s Tips
- For added depth of flavor, consider adding a tablespoon of lemon zest to the filling.
- To make this cheesecake friendly for those avoiding gluten, substitute the graham cracker crumbs with gluten-free alternatives available on the market.
Nutrition
Calories: 691kcalCarbohydrates: 54gProtein: 10gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 203mgSodium: 409mgPotassium: 297mgFiber: 2gSugar: 42gVitamin A: 1784IUVitamin C: 35mgCalcium: 148mgIron: 1mg
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