Creamy Strawberry Cheesecake Delight with Buttery Graham Crust
A quick and easy creamy strawberry cheesecake with a buttery graham cracker crust, perfect for any occasion and loved by kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 16 ounces (450g) cream cheese, softened
- ⅔ cup (130g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) sour cream
- 1 ½ cups (225g) fresh strawberries, hulled and diced
- 1 cup (150g) sliced fresh strawberries (optional topping)
- 2 tablespoons sugar (optional topping)
- 1 teaspoon lemon juice (optional topping)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until mixture resembles wet sand and holds together when pressed.
- Press crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack evenly. Bake for 10-12 minutes until golden and fragrant. Remove and let cool.
- In a large bowl, beat softened cream cheese with sugar on medium speed until smooth and creamy, about 3-4 minutes. Scrape down sides to avoid lumps.
- Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until just combined. Avoid overmixing.
- Gently fold in diced fresh strawberries with a spatula.
- Pour filling over cooled crust, smoothing the top gently. Bake at 325°F (160°C) for 45-50 minutes until edges are set but center jiggles slightly.
- Let cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For optional topping, toss sliced strawberries with sugar and lemon juice. Let sit 15 minutes, then spoon over chilled cheesecake before serving.
Notes
Bring cream cheese to room temperature before mixing to avoid lumps. Bake at a lower temperature to prevent cracking. Cool gradually and refrigerate overnight for best texture. Use a hot, wet knife to slice cleanly. Frozen strawberries can be used if thawed and drained well. Optional toppings add freshness and sweetness.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 22
- Carbohydrates: 25
- Protein: 5
Keywords: strawberry cheesecake, creamy cheesecake, graham cracker crust, easy dessert, homemade cheesecake, fresh strawberries, quick cheesecake