Strawberry Cheesecake
This creamy Strawberry Cheesecake features a buttery biscuit crust, rich vanilla cheesecake filling, and a glossy homemade strawberry topping. I love serving this elegant dessert for birthdays, holidays, and family gatherings because every bite tastes smooth, fresh, sweet, and irresistible.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 7 hours 25 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups digestive biscuit crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 24 ounces full-fat cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 3 large eggs
- 2 cups fresh strawberries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F and grease a springform pan.
- Mix biscuit crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes and cool completely.
- Beat the cream cheese until smooth and creamy.
- Add sugar and mix gently.
- Stir in sour cream, vanilla extract, and lemon juice.
- Add eggs one at a time without overmixing.
- Pour the filling over the cooled crust.
- Bake for 55 minutes until the center jiggles slightly.
- Cool gradually, then refrigerate for at least 6 hours.
- Cook strawberries, sugar, lemon juice, water, and cornstarch until thickened.
- Cool the topping and spread it over the cheesecake.
- Slice and serve chilled.
Notes
Use room-temperature cream cheese for the smoothest filling. Chill the cheesecake overnight for the best flavor and texture. Fresh strawberries create the brightest topping flavor. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg