Easy Strawberry Cheesecake Recipe- Best Dessert

Craving a show-stopping dessert that’s surprisingly simple to make? This easy strawberry cheesecake is your answer! Featuring a luscious, creamy filling on a buttery graham cracker crust, topped with fresh, vibrant strawberries, it’s truly the best way to end any meal.

Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• 3 large eggs
• For the Strawberry Topping:
• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Instructions

1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
2. Make the Cheesecake Filling: In a large bowl with an electric mixer, beat softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, beating until well combined and creamy. Beat in the sour cream.
3. Add Eggs: Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix. Pour the filling over the cooled crust in the springform pan.
4. Bake the Cheesecake: Place the springform pan on a baking sheet to catch any drips. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
5. Chill the Cheesecake: Remove cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
6. Prepare the Strawberry Topping: In a small saucepan, combine sliced strawberries, ¼ cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries begin to soften and release their juices, about 5-7 minutes.
7. Thicken Topping: Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and let cool completely.
8. Serve: Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform. Pour the cooled strawberry topping over the cheesecake just before serving.