You won’t believe how straightforward it is to make this amazing Strawberry Cheesecake from scratch. This sumptuous meal is as beautiful to look at as it is delectable to eat. You won’t be able to eat just one slice of this traditional cheesecake because it comes with a graham cracker crust and a substantial amount of strawberry topping. The cheesecake is so delicious.

Is it possible to make a strawberry cheesecake with a graham cracker crust that is handcrafted, buttery, and goes all the way up the sides of the pan? Certainly. Thank you. Any occasion that calls for a delectable treat like this one is one that should be celebrated. The most difficult aspect of preparing this dish is the waiting required for the basic ingredients to become cold.

This dessert dish is perfect for the warm weather since it contains strawberries that are both sweet and fresh. Everyone will be begging for more of this cheesecake after they try it because it is covered with strawberry sauce and garnished with fresh strawberries.


  • Graham cracker crumbs, which can either be purchased pre-crumbled or as whole crackers to be crushed in a food processor. Check to see that the crumbs don’t contain any large bits of anything.
  • Cream cheese: try to locate the block kind of cream cheese as opposed to the spreadable tub variety if at all possible. If you want to avoid lumps in your strawberry cheesecake mixture caused by cold cream cheese, you should always allow the cream cheese come to room temperature before using it.
  • If you add sour cream to the batter, the filling will be more delicate, velvety, and moist after you bake it. In addition, the cheesecake has a deliciously tart flavor to it. It is recommended that you make use of a sour cream that does not contain any added sugar or other types of sweeteners.
  • Vanilla extract: if you want the most authentic taste, choose pure vanilla extract rather than fake vanilla extract.
  • Eggs: These eggs are used to bond the filling and give it a velvety, rich texture. Eggs are a key ingredient in making a successful pie filling.
  • Strawberries: For the greatest topping, choose strawberries that have had ample time to ripen. Feel free to add additional sugar to the filling if the sweetness of your strawberries isn’t where you’d like it to be. This will allow you to make the filling sweeter.
  • It is really necessary to thicken the strawberry topping with corn starch.


For the Crust:

  • 2 ¼ cups graham cracker crumbs (270 g)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted (70 g)

For the Filling:

  • 3 blocks cream cheese room temperature (8-ounce/227g)
  • 1 ¼ cups granulated sugar (250 g)
  • ¼ teaspoon salt
  • ½ cup sour cream room temperature (120 g)
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature, and lightly beaten

For the Topping:

  • 2 pounds fresh strawberries halved and divided (900g)
  • ½ cup granulated sugar (100g)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cornstarch
  • ¾ cup water (180ml)


Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 265mg | Potassium: 267mg | Fiber: 3g | Sugar: 60g | Vitamin A: 428IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg


Prep Time 30 minutes

Cook Time 1 hour 35 minutes

Total Time 9 hours 5 minutes

Servings 8 servings

Calories 449kcal


  • Stand or electric mixer
  • Mixing Bowls
  • Springform pan
  • Baking Sheet
  • Saucepan


  1. In the beginning, combine the graham cracker crumbs, sugar, and butter in a mixing bowl until the dough can hold its shape when squeezed. The next step is to push the graham cracker mixture over the bottom and up the sides of a greased springform pan that is 9 inches in diameter and bake it for 10 to 15 minutes.
  1. Put the cream cheese in the bowl of a stand mixer that has a whisk attachment already installed on it. Beat on medium-low speed for about two minutes, until the mixture is extremely smooth, till very smooth.

3. After that, whisk in the lemon zest, vanilla extract, and sour cream using a hand mixer. Finally, add the sugar and continue mixing until everything is incorporated.

4. After adding the eggs and beating them in, pour the contents of the bowl onto the crust that has been refrigerated. Bake the pie until the filling is set around the edges but the middle is still somewhat jiggly after it has baked for the required amount of time. The cheesecake should be allowed to cool for one hour after the oven has been turned off, but the door should be left closed. Take the cheesecake out of the oven and allow it to cool to room temperature before putting it in the refrigerator for at least six hours, and preferably for the entire night. You may use either a paper towel or a tea towel as a cover for the cheesecake.

5. In a medium saucepan, combine one pound of chopped strawberries, one cup of water, and one cup of sugar. Mix everything together after adding the cornstarch.

6. Bring the contents of the saucepan that you are using to a boil over medium heat while stirring constantly. Allow it to boil for a full five minutes. Continue mashing the strawberries with a potato masher while you continue to boil them until the sauce becomes more concentrated.

7. After that, remove it from the heat and stir in the remaining one pound of strawberries in addition to the vanilla essence. Place in a bowl, then set aside to allow the temperature to return to room temperature.

8. After the strawberry sauce has had a chance to cool, the cheesecake should be placed on a serving plate and the strawberry sauce should be drizzled on top.


  • If you whisk the filling for too long, an excessive amount of air will be absorbed into the batter. If you whisk the batter for the strawberry cheesecake for too long, the center of the cake will be sunk.
  • If you open the door of the oven to check on it while it’s baking, your strawberry cheesecake will collapse. If the door to the oven is allowed to remain open, hot air will be allowed to escape, and it will be replaced by cold air; this will cause the cheesecake to shatter or collapse.
  • Please allow this cheesecake to cool in the refrigerator for several hours before serving.
  • It is recommended to use ingredients that are at room temperature since they mix together more easily and are less prone to become over-mixed. Eggs that have been stored in the refrigerator for an extended period of time should be warmed in a dish containing water.
  • In order to bring your cream cheese to room temperature, you may either leave it out the night before or heat it in the microwave for 20 seconds at a power level of 50%.



Graham crackers can be substituted with any other cookie, such as shortbread, wafers, Oreos (both vanilla and chocolate), Biscoff, or digestives.


Your strawberry cheesecake will keep, covered and at room temperature for up to 4 days. To prevent it from absorbing the refrigerator’s odor, store it covered.


This cheesecake can be frozen without any problems, but the strawberry topping should be prepared just before serving. If you want to store the cheesecake in the freezer, you should cover it in many layers of plastic wrap first.


Overmixing the batter, or mixing it at too high of a speed, can cause air bubbles to form in the filling, which will then break on the surface of the cheesecake, or the cheesecake will rise too much and crack when it deflates. Make sure everything is at room temperature and mix until it all comes together. It’s best not to hurry the cooling process either, because that can lead to cracking. If your cheesecake does break, the strawberry topping will hide the flaws.

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