Classic Strawberry Cheesecake Recipe
The perfect strawberry cheesecake recipe. Fresh strawberry topping swirled into the creamy filling and poured in a sweet graham cracker crust.
Serving12 Servings
Ingredients
For the crust:
- 7 oz. graham cracker crumbs, about 2 cups
- 2 Tablespoons brown sugar
- ½ cup unsalted butter, melted and cooled
For the sauce:
- 1 lb. frozen strawberries, thawed
- ½ cup sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons water
- ½ Tablespoon cornstarch
- ½ teaspoon vanilla extract
For the cream cheese filling:
- 24 oz. cream cheese
- 6 oz. sweetened condensed milk
- ½ cup sugar
- ¼ cup sour cream
- 3 large eggs
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
Equipment
Instructions
Prepare the crust:
- Preheat oven to 300°F. Line a cake pan, with a detachable bottom or springform pan with parchment paper, bottom and sides.
- Combine the graham cracker crumbs with brown sugar in a bowl. Add melted butter and stir until all is well combined.
- Transfer the mixture into the prepared baking pan and press the crust with a glass, bottom and sides, lifting the crust sides up. Refrigerate the crust while you make the rest.
Prepare the sauce:
- Make the strawberry sauce by adding strawberries, sugar, lemon juice, water, cornstarch and vanilla extract in a food blender. Blend until smooth. If you want, you can strain the strawberry sauce to remove any seeds.
- Add the sauce to the saucepot and cook until slightly thickened, for 2-3 minutes. Reserve ⅓ cup of the strawberry sauce. Set aside.
Prepare the filling:
- Beat the cream cheese and sugar in a bowl until fluffy.
- Add condensed milk and sour cream. Beat well.
- Then add the eggs, one at a time, beating well after each addition.
- Fold in cornstarch and vanilla extract.
Assemble the cake:
- Pour half the cream cheese mixture into the prepared crust. Add some of the strawberry sauce on top, in dots (1 tsp), then swirl it around.
- Pour the remaining cream cheese on top and add the rest of the strawberry sauce. Make swirls with a chopstick or with the tip of a knife. I added dots and just went through the center of each. This way, I created a heart-shaped swirl.
Bake the cake:
- Bake the cake in your preheated oven for 45-50 minutes. The center should still be jiggly. Remove the cake from the oven and set aside to cool. Then, chill the cake overnight in the fridge.
Serve:
- Slice the cake and serve it with some extra strawberry sauce on top.
Notes
You can add some lemon zest to the cake filling. I would use around 2 teaspoons.
Nutrition
Calories: 415 kcal · Carbohydrates: 48 g · Protein: 9 g · Fat: 21 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.3 g · Cholesterol: 100 mg · Sodium: 350 mg · Potassium: 310 mg · Fiber: 1 g · Sugar: 36 g · Vitamin A: 681 IU · Vitamin C: 24 mg · Calcium: 159 mg · Iron: 1 mg