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strawberry cheesecake recipe
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Homemade Strawberry Cheesecake

This Strawberry Cheesecake is loaded with sweet stawberry flavor!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
4 hours
Total Time 5 hours 20 minutes
Servings 10
Calories 548kcal

Ingredients

For the crust:

  • 2 sleeves graham crackers crushed
  • ½ cup unsalted butter melted

For the cheesecake filling:

  • 16 ounces cream cheese softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 2 cups sour cream
  • 3 Tbsp flour
  • ½ cup strawberry jam or preserves

For the topping:

  • ½ cup strawberry jam or preserves
  • 1 cup strawberries diced
  • 1 cup strawberries halved

Instructions

  • Preheat the oven to 325 degrees. Add parchment paper to a 9-inch springform pan. Set aside.
  • Add the graham crackers and melted butter into a bowl. Stir until it looks like wet sand.
  • Press the crust mixture into the bottom of the pan and up the sides.
  • Add the softened cream cheese and sugar to a mixing bowl. Mix until combined with no chunks.
  • Add the eggs and mix well. Don't forget to scrape down the sides.
  • Add the vanilla extract, lemon juice, and sour cream. Mix to combine.
  • Add the flour and mix.
  • Add the jam and mix well.
  • Pour the filling on top of the crust and smooth the top.
  • Put the pan in the oven and bake for 50-60 minutes or until the cheesecake edges are set and the middle is only slightly jiggly.
  • Once the time is done, remove from the oven and let it cool to room temperature. Put the pan in the fridge for about 3-4 hours to chill.
  • To make the topping, add the diced strawberries and jam to a saucepan and heat over medium low. Stir frequently for about 10 minutes. It should start to thicken and the strawberries should break down.
  • Add the halved strawberries and heat for 2-3 minutes. You don't want these broken down. Let the mixture then cool in the fridge until it's time to add it to the cheesecake.
  • When it's time to assemble, pour the strawberry mixture over the top of the cheesecake and spread. Chill until serving time.

Notes

Storage: Cheesecake can be placed in the fridge, loosely covered, for up to 2 days or stored frozen in an airtight container for up to 2 months. 

Nutrition

Serving: 1g | Calories: 548kcal | Carbohydrates: 52g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 163mg | Sodium: 196mg | Potassium: 221mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1278IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 1mg