Dreamy Strawberry Cheesecake Graham Crust

Strawberry cheesecake just never gets old. You get that crisp, buttery crust, a super smooth filling, and a pile of juicy red berries to finish. People always go wild when I bring this to a party. After tasting all sorts of cheesecakes, I stick with this one because it’s always creamy and bursting with berry flavor.

The first time I brought this dessert to a big Fourth of July cookout, it disappeared before folks even found their sparklers. Now, it’s my number one for birthdays or any time I wanna wow the crowd at a potluck.

Effortless Ingredients

• Fresh strawberries: These go on top for juicy, sweet goodness. Look for the deepest red and most fragrant you can find
• Lemon juice: Squeezed right from a lemon, this brightens the berry sauce
• Vanilla extract: Pure vanilla gives a lovely cozy sweetness. Try to use the real thing
• Sour cream and heavy cream: Full fat makes your filling extra creamy and a little tangy
• Eggs plus one yolk: Toss these in for that soft and velvety feel when slicing
• Cornstarch: Just a little keeps the filling firm and easy to cut
• Cream cheese: Get the block type for smooth blending—avoid those tubs
• Unsalted butter: This goes in the crust for a rich flavor without taking over everything
• Granulated sugar: Fine sugar blends quick in both crust and filling so nothing’s gritty
• Graham cracker crumbs: Use these to build that toasty, classic base—honey flavor is best

Simple Step-by-Step

Finish and serve:

Loosen the super-chilled cheesecake from the pan and move it to a plate. Slather on the strawberry topping and let folks grab a slice. I like to dollop with whipped cream

Make the strawberry topping:

Grab half the berries and cook them in a saucepan with lemon, sugar, and a little cornstarch. Stir till thick and jammy. Turn off the heat, toss in the rest so you get some fresh bites in that sauce. Chill before using

Chill thoroughly:

Once it’s out of the oven, let your cheesecake cool all the way on the counter. Pop it in the fridge and leave it overnight for the perfect texture

Bake and cool:

Put it in at four hundred for ten minutes, then drop the temp to two thirty without peeking. After an hour, turn the oven off and wedge the door open. Leave the cheesecake inside another hour

Set up the water bath:

Rest the springform in a big roasting pan. Pour in the batter, smooth it out, and surround the springform with hot water till it’s halfway up the side

Add eggs and creams:

With the mixer on low, add eggs and that extra yolk. Gently fold in your cream and vanilla—don’t go overboard, just make it smooth

Prepare the cheesecake filling:

In a big bowl, beat cream cheese till super soft and lump-free. Mix in sugar and cornstarch next to keep it airy

Bake the crust:

Slide it into a hot oven (three fifty) and bake eight minutes until it’s golden. Cool it down, then crank up the oven to four hundred

Make the crust:

Tumble together your crumbs, sugar, and melted butter. Stir until it’s all moist and smells lovely. Press into pan, going up about three quarters on the sides

Prepare the pan:

Pop a parchment circle on the base of your springform pan. Wrap the pan with foil up the sides to keep water out. You won’t have a soggy crust

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I’m crazy about the crust because my grandma always made it super thick. Crunchy, buttery, and cozy—it’s my favorite part. Sneaking a little extra crust while baking still makes me smile just like it did when I was a kid hanging out with her

Keep It Fresh

Store leftover treats wrapped up tight in the fridge. They’ll stay perfect for about five days. For easy snacking, wrap each slice on its own. Keep the berries in another container so your crust won’t get soggy

Switch-Ups

Don’t have graham crackers? Try vanilla wafers or digestive biscuits for your crust. Gluten free cookies totally work if you need ’em. Out of fresh berries? Frozen ones will do—just pour off extra liquid. You can use Greek yogurt instead of sour cream too

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Tasty Serving Ideas

Add more fresh berries or plop a spoonful of whipped cream on each piece. For fancy parties toss on a mint leaf. When you really want to impress, drizzle warm chocolate for an extra treat

Fun Backstory

What you think of as cheesecake has been around in the US for ages—but it actually started way back in ancient Greece. Only in the early 1900s did it get that cream cheese twist in New York. Topping it with strawberries isn’t old-school, but it’s a total American crowd-pleaser

FAQs About the Recipe

→ What helps get cheesecake filling super smooth?

Let your cream cheese soften first, then blend until it's totally smooth. Baking in a pan of water keeps things silky and stops cracks.

→ Why's the pan all wrapped up in foil?

Wrapping keeps water from sneaking in during the hot bath so your crust stays crisp and your cheesecake bakes evenly.

→ Can I swap in frozen berries for the top?

You can use frozen strawberries if that's what you've got. Just let them thaw and drain them well before topping.

→ How long should it cool in the fridge before you eat it?

Pop it in the fridge for at least 8 hours. Chilling it overnight is best so it firms up and the flavor gets even better.

→ How do you get those perfect, neat slices?

Dip your knife into hot water, dry it off, and make a slice. Wipe the blade clean between cuts and you'll have tidy pieces every time.