A luscious strawberry cheesecake featuring a graham cracker crust, creamy cheesecake filling, and a fresh strawberry center topped with warm strawberry preserves. Easy to make and stunning to serve.
Author:Sophia
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:5 hours 20 minutes
Yield:10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
2 packages (8 oz each) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
Strawberry Layer & Topping:
1 cup fresh strawberries, hulled and sliced
½ cup strawberry preserves
Instructions
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes. Set aside to cool.
In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth.
Add eggs one at a time, beating well after each addition.
Stir in sour cream until fully blended.
Pour half the batter over the cooled crust. Arrange sliced strawberries evenly over the batter.
Pour remaining batter on top and smooth the surface.
Bake for 50–60 minutes, or until edges are set and center slightly jiggles.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Chill in refrigerator for at least 4 hours or overnight.
Warm strawberry preserves over low heat and drizzle over the chilled cheesecake before serving.
Notes
Let the cheesecake chill overnight for best texture and flavor.
Use warm water and a clean knife for perfect slices.
Frozen strawberries can be used, but must be thawed and drained first.
Cheesecake cracks can be minimized by avoiding overmixing and sudden temperature changes.
No water bath is needed—this recipe bakes evenly without it.