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Decadent Creamy Baked Strawberry Cheesecake

This rich and creamy baked cheesecake is topped with fresh strawberries, making it an irresistible dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 3 hours 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter, melted
For the cheesecake filling
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 0.25 cups sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 0.25 teaspoon salt
For the strawberry topping
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cups granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 0.25 cups water
  • 1 teaspoon lemon juice (for topping)

Method
 

Preparation of the crust
  1. Preheat the oven to 325°F and grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the pan, then bake for 10 minutes. Let it cool.
Preparation of the filling
  1. In a large bowl, beat the cream cheese until smooth. Add 1 cup granulated sugar and salt, mixing until combined.
  2. Add sour cream, vanilla extract, and lemon juice, mixing until smooth.
  3. Add the eggs one at a time, mixing on low speed just until incorporated.
  4. Pour the filling over the cooled crust and smooth the top.
Baking the cheesecake
  1. Bake the cheesecake for 55 to 65 minutes until the edges are set and the center still jiggles slightly.
  2. Turn off the oven, crack the door open, and let the cake cool inside for 1 hour.
  3. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight for the best texture.
Preparation of the strawberry topping
  1. In a small saucepan, combine strawberries, 1/4 cup granulated sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring until the mixture thickens and the berries soften. Let the topping cool.
Serving
  1. Spoon the cooled strawberry topping over the chilled cheesecake before serving.

Notes

Don’t rush the cooling: Patience is key to achieving the perfect texture. Consider using a water bath when baking to help prevent cracks. If you want a sweeter profile, try swapping some of the granulated sugar for brown sugar for a lovely depth of flavor. Use room temperature ingredients to ensure a smooth filling.