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Decadent Creamy Baked Strawberry Cheesecake

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A nostalgic dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant strawberry topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F and grease a 9-inch springform pan to ensure your cheesecake releases easily later.
  2. Prepare the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are fully coated and have a damp, sandy texture. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Bake for 10 minutes, then remove and let cool.
  3. Beat the Cream Cheese: In a large bowl, use a mixer to beat the softened cream cheese until it’s gloriously smooth. Add in 1 cup of granulated sugar and the salt, mixing until fully incorporated.
  4. Add the Creamy Elements: Next, add the sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Blend until the mixture is velvety and homogenous, carefree of lumps.
  5. Incorporate the Eggs: Add the eggs, one at a time, mixing on low speed just until each is fully incorporated. Be gentle here to keep that creamy texture intact. Pour the filling over the cooled crust, smoothing the top with a spatula.
  6. Bake the Cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes. You’ll want the edges to be set but the center to jiggle just slightly, as it will firm up while cooling.
  7. Cool in the Oven: When the baking time is up, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. This gentle cooling helps prevent cracks.
  8. Chill the Cheesecake: Remove the cooled cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours, or even better, overnight for that peak creamy texture.
  9. Prepare the Strawberry Topping: In a small saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, cornstarch, water, and 1 teaspoon lemon juice. Cook over medium heat, stirring gently until the mixture thickens and the strawberries soften. Allow the topping to cool completely.
  10. Final Assembly: Once the cheesecake is thoroughly chilled, spoon the strawberry topping over the surface, ensuring an even spread. It’s time to slice and serve!

Notes

For a flawlessly smooth cheesecake, ensure your cream cheese is at room temperature before mixing. This prevents lumps from forming in your filling.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/creamy-baked-strawberry-cheesecake/

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