Dreamy Strawberry Cheesecake Recipe – Easy & Delicious

Indulge in a slice of pure heaven with our Dreamy Strawberry Cheesecake! This easy-to-follow recipe promises a velvety smooth cheesecake filling, a crunchy graham cracker crust, and a vibrant strawberry topping that will have everyone asking for more. Perfect for any occasion, it’s a dessert that truly lives up to its name.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Filling:
• 24 oz (3 blocks) cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)
• 3 large eggs
• 1/2 cup sour cream
• For the Strawberry Topping:
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/2 teaspoon lemon juice (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. For the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
3. For the Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and flour until well combined, scraping down the sides of the bowl as needed.
4. Mix in the vanilla extract and lemon zest (if using). Add the eggs one at a time, beating on low speed until just combined after each addition. Stir in the sour cream until the mixture is smooth and lump-free.
5. Pour the filling over the cooled crust in the springform pan. Place the springform pan on a baking sheet to catch any potential drips.
6. Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
7. Remove from oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before adding the topping.
8. For the Strawberry Topping: In a small saucepan, combine sliced strawberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
9. Remove from heat and stir in lemon juice (if using). Let the topping cool completely before spreading over the chilled cheesecake.
10. Carefully remove the cheesecake from the springform pan. Slice and serve your dreamy strawberry cheesecake!
11. Store leftover cheesecake covered in the refrigerator for up to 3-4 days.