Easy & Dreamy Homemade Strawberry Cheesecake
A surprisingly straightforward recipe for a creamy, tangy homemade strawberry cheesecake bursting with fresh flavor. Perfect for special occasions or cozy nights in, and much easier than you think.
Equipment
- Food processor or rolling pin for crushing graham crackers
- Medium bowl
- 9-inch springform pan
- Electric mixer or stand mixer
- Large bowl
- Knife or skewer for swirling
- Larger baking pan like a roasting pan or 10-inch cake pan for water bath
- Wire rack for cooling
- Plastic wrap
- Sharp knife for slicing
Ingredients
Crust
- 2 cup graham cracker crumbs store-bought or homemade
- 0.5 cup unsalted butter melted
Filling
- 24 oz cream cheese softened, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 0.25 cup all-purpose flour
- 0.5 cup strawberry puree blend fresh or thawed frozen strawberries until smooth
Garnish
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Time for the crust! In a medium bowl, toss together graham cracker crumbs and melted butter. Stir it until it looks like wet sand. Pour the crumb mixture into a 9-inch springform pan and press it firmly into the bottom and slightly up the sides. Bake in the preheated oven for just 8-10 minutes until toasted. Let it cool completely while you make the filling.
- Now for the creamy magic! In a large bowl, beat your softened cream cheese with the granulated sugar until super smooth and fluffy, with no lumps.
- Stir in the vanilla extract.
- Add the eggs, one at a time. Beat well after each addition, just until the egg is incorporated.
- Gently stir in the sour cream and the all-purpose flour. Mix just until everything is combined and the batter is smooth. Do NOT overmix at this stage!
- Pour the cream cheese mixture over your cooled graham cracker crust in the springform pan.
- Time for the strawberry swirl! Take spoonfuls of your strawberry puree and dollop them randomly over the top of the cheesecake batter. Grab a knife or a skewer and gently swirl the puree through the batter.
- This next step is CRUCIAL for a smooth, crack-free cheesecake: the water bath! Get a larger baking pan (like a roasting pan or a 10-inch cake pan). Place your springform pan inside the larger pan. Carefully pour about an inch of hot (or boiling) water into the larger pan, around the springform pan. Make sure the water doesn't get into the springform pan!
- Carefully transfer the whole setup (large pan with water and springform pan inside) to your preheated oven. Bake for 60-75 minutes. The edges should look set and slightly puffed, but the center (about a 2-3 inch circle) should still be a little jiggly. Don't wait until the center is completely firm.
- Patience, my friend! Once the baking time is up, turn off the oven. Prop the oven door open slightly (you can use a wooden spoon handle). Let the cheesecake cool slowly in the oven for 1 full hour.
- After its hour in the warm, turned-off oven, carefully remove the cheesecake from the oven and lift the springform pan out of the water bath. Place the springform pan on a wire rack to cool completely at room temperature. This can take another hour or two.
- Almost there! Once it's completely cool, cover the springform pan loosely with plastic wrap. Chill it in the refrigerator for at least 4 hours. Overnight is even better if you can wait!
- The grand finale! When you're ready to serve, release the springform pan sides. Garnish the top with beautiful, fresh strawberries. Slice with a sharp knife dipped in hot water between cuts for the cleanest slices. Enjoy your masterpiece!
Notes
Tips for Success:
- Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Do not overmix the batter, especially after adding eggs and flour.
- The water bath creates a humid environment for even baking and prevents cracks.
- Slow cooling (first in the oven, then on a rack) is crucial to prevent cracks.
- Chill the cheesecake for at least 4 hours (preferably overnight) to set properly. Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for 4-5 days.
- Cheesecake freezes well. Wrap chilled slices or the whole cake tightly in plastic wrap, then foil. Freeze for 1-2 months.
- Thaw frozen cheesecake overnight in the refrigerator.
- Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Do not overmix the batter, especially after adding eggs and flour.
- The water bath creates a humid environment for even baking and prevents cracks.
- Slow cooling (first in the oven, then on a rack) is crucial to prevent cracks.
- Chill the cheesecake for at least 4 hours (preferably overnight) to set properly. Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for 4-5 days.
- Cheesecake freezes well. Wrap chilled slices or the whole cake tightly in plastic wrap, then foil. Freeze for 1-2 months.
- Thaw frozen cheesecake overnight in the refrigerator.