Strawberry Cheesecake
Ingredients
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- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter – melted
- 32 ounces cream cheese – softened
- 1 cup granulated sugar
- 1 cup sour cream – room temperature
- 4 large large eggs – room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 tsp fine salt
- hot water – for water bath
- 16 ounces strawberries – hulled and halved (~40 medium strawberries)
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of foil to waterproof it for a water bath; set a large roasting pan on the center rack. Bring a kettle of hot water to a simmer.
2. Make the crust: In a bowl, combine the graham cracker crumbs, 2 tbsp granulated sugar, and melted unsalted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of the springform pan. Bake 10 minutes, then cool 5 minutes. Reduce the oven to 325°F (165°C). Place the wrapped springform pan inside the roasting pan.
3. Make the filling: In a mixer on medium speed, beat the cream cheese and 1 cup granulated sugar until smooth and fluffy, 2–3 minutes, scraping the bowl. Mix in the sour cream, vanilla extract, 1 tbsp lemon juice, fine salt, and 1 tbsp cornstarch until just combined. Beat in the large eggs one at a time on low speed until blended; avoid overmixing.
4. Bake in a water bath: Pour the filling over the crust and smooth the top. Pour the hot water into the roasting pan to come about halfway up the sides of the springform pan. Bake until the edges are set and the center wobbles slightly, 55–65 minutes.
5. Cool gently: Turn off the oven, crack the door, and let the cheesecake rest in the water bath for 1 hour. Remove the pan from the water, discard foil, and run a thin knife around the edge. Cool on a rack for 1 hour, then cover and chill until fully set, at least 4 hours or overnight.
6. Make the strawberry topping: In a small saucepan, whisk 0.5 cup granulated sugar with 1 tbsp cornstarch. Whisk in the water and 1 tbsp lemon juice. Cook over medium heat, stirring, until bubbling, clear, and thick enough to coat a spoon, 2–3 minutes. Transfer to a bowl and cool completely. Toss the hulled and halved strawberries with the cooled glaze.
7. Finish and serve: Release the chilled cheesecake from the pan and transfer to a platter. Spoon the glazed strawberries over the top just before serving. Slice with a hot, dry knife, wiping between cuts.
Strawberry cheesecake pairs the rich, velvety creaminess of baked cheesecake with the bright freshness of glazed strawberries. The contrast of a crisp, buttery graham crust, a smooth tangy filling, and juicy fruit makes it a crowd-pleasing dessert for any season. The strawberry topping adds sparkle and acidity that balance the sweetness and weight of the cheese, resulting in clean flavors and a lush, custardy texture.
Cheesecake in this American style traces back to the rise of cream cheese in the late 19th and early 20th centuries, with New York–style bakes becoming a deli and bakery staple. Strawberry toppings gained popularity as refrigerated desserts and gelatinized glazes spread through mid‑century home baking, highlighting seasonal fruit on a neutral canvas. Today, strawberry cheesecake bridges diner nostalgia and patisserie polish, remaining one of the most enduringly beloved cheesecakes in the United States.