Strawberry Cheesecake Recipe

Prepare pan and preheat

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter. Line the bottom with a round of parchment paper for easier release.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/8 tsp fine salt in a medium bowl. Mix until crumbs are evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Chill in the refrigerator for 10 minutes to set.

Bake the crust for 10 minutes in the preheated oven to set and deepen flavor. Remove and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C) after removing crust if desired for baking the cheesecake more gently.

Bring the room-temperature cream cheese to an even, soft consistency before beginning. Cut the 24 oz cream cheese into chunks and place in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer).

Beat the cream cheese on low-to-medium speed until smooth and no lumps remain, about 2–3 minutes, scraping the bowl down once or twice to ensure even texture.

Add 1 cup granulated sugar and 1/4 tsp fine salt. Beat on low speed until combined, then increase to medium and beat another 1–2 minutes until smooth. Scrape the bowl.

Add the sour cream (1/2 cup), heavy cream (1/4 cup), vanilla extract (2 tsp), and lemon zest (1 tsp, if using). Mix on low just until incorporated.

Add eggs one at a time (3 eggs), mixing on low speed after each addition until just combined. Avoid overbeating—stop as soon as the yolk is incorporated. If using, add 1 tablespoon flour or cornstarch and mix briefly to combine.

Pour the filling over the cooled crust in the springform pan and smooth the top with a rubber spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Bake at 300°F (150°C) for 50–65 minutes. The cheesecake is done when the edges are set and the center jiggles slightly (about a 1-inch diameter wobble). Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce sudden temperature change (this helps prevent cracks). After 1 hour, remove the cheesecake and let cool completely at room temperature for another 1–2 hours.

Refrigerate the cheesecake, uncovered, for at least 6 hours and preferably overnight to fully set and develop flavor.

While the cheesecake chills (you can make this the day you plan to serve), prepare the strawberry topping. Place 2 cups sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan.

In a small bowl, whisk 1 teaspoon cornstarch with 1 teaspoon cold water until smooth to create a slurry.

Warm the strawberries over medium-low heat, stirring occasionally, until they release juices and start to soften, about 3–5 minutes. Stir in the cornstarch slurry and continue to cook for 1–2 minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature. The sauce will thicken further as it cools.

Once the cheesecake is fully chilled, spoon the cooled strawberry topping over the cheesecake, spreading evenly. Reserve some whole or halved strawberry slices for garnish if desired.

Run a thin knife around the edge of the springform pan to loosen the cheesecake before unclipping the ring. Transfer the cheesecake to a serving plate if desired.

Top with additional strawberry slices (about 1/2 cup) and garnish with fresh mint leaves if using. Chill for 15–30 minutes after topping if the topping was still warm; otherwise serve immediately.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) to get clean slices. Serve chilled. Leftovers keep well, covered, in the refrigerator for up to 4 days.