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Strawberry Cheesecake


Strawberry Cheesecake


For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup all-purpose flour

For the Topping:

  • 1 1/2 cups fresh strawberries, hulled and halved
  • 1/4 cup strawberry jam
  • 1 tablespoon water


1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
  • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  • Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.

2. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix.
  • Pour the filling over the cooled crust, spreading it evenly.

3. Bake the Cheesecake:


  • Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
  • Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is almost set but still slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
  • Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the Topping:

  • In a small saucepan, heat the strawberry jam and water over low heat until melted and smooth. Remove from heat and let it cool slightly.
  • Arrange the strawberry halves on top of the chilled cheesecake in a circular pattern.
  • Brush the melted jam over the strawberries to give them a shiny glaze.

5. Serve:

  • Carefully run a knife around the edge of the springform pan before releasing the sides.
  • Slice the cheesecake and serve chilled.


  • For a richer flavor, you can use a mixture of crushed digestive biscuits and graham crackers for the crust.
  • Ensure all ingredients are at room temperature before mixing to avoid lumps in the filling.
  • The water bath helps prevent cracks in the cheesecake by providing a moist baking environment.

Enjoy your creamy and delicious strawberry cheesecake!

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