Ask Cookix, your sous-chef

Classic Strawberry Cheesecake

This Classic Strawberry Cheesecake is a luscious, creamy delight, perfect for summer indulgence. Featuring a buttery graham cracker crust, a rich and velvety cheesecake filling, and a vibrant strawberry compote, this dessert strikes the perfect balance between sweetness and tanginess. The slow-baked cheesecake ensures a smooth, dense texture, while the fresh strawberry topping adds a refreshing contrast. Ideal for celebrations, family gatherings, or simply treating yourself, this cheesecake is a timeless favorite that pairs beautifully with a cup of coffee or tea. Whether you're a seasoned baker or a beginner, this recipe guarantees a stunning and delicious result.

Dessert | American | Vegetarian | Cheesecake | Food Processor | Oven | Saucepan | Springform Pan | Cream Cheese | Graham Cracker | Strawberry | Baking | Water Bath | Family Gathering | Festive | Make-Ahead | Overnight
Time to complete

Prep

30min

Cook

1h 20min

Wait

12h

Total

13h 50min

Ingredients (Makes 12 servings)

Crust

  • 190 g (6.7 oz) graham crackers
  • 35 g (3 tbsp) sugar
  • 75 g (5 tbsp) unsalted butter, melted

Cheesecake Filling

  • 32 oz (900 g) full-fat cream cheese, room temperature
  • 325 g (1½ cups) granulated sugar
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs, room temperature
  • 120 g (½ cup) heavy cream, room temperature
  • 240 g (1 cup) sour cream, room temperature
  • 1 tbsp cornstarch
  • 2-3 tbsp lemon juice

Strawberry Compote

  • 1 lb (450 g) strawberries, roughly chopped
  • 55 g (¼ cup) sugar
  • 1 tsp cornstarch
  • Juice of ½ a lemon

For Serving/Garnishing

  • Fresh strawberries (optional)
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 22
  • Protein: 6
  • Carbohydrates: 28
  • Fiber: 1
Directions

Preparing the Ingredients

  • 1. Ensure all ingredients are at room temperature before starting.

Making the Crust

  • 2. Preheat the oven to 350°F (175°C).
  • 3. In a food processor, blend the graham crackers, sugar, and melted butter until smooth.
  • 4. Butter the bottom of a 9-inch springform pan and press the crust mixture firmly into the base, slightly pushing up the edges.
  • 5. Bake for 8 minutes, then reduce the oven temperature to 325°F (160°C).

Preparing the Cheesecake Filling

  • 6. In a large bowl, beat the cream cheese for 2-3 minutes until smooth, scraping down the sides as needed.
  • 7. Add the sugar and mix for another 3-5 minutes until fully incorporated.
  • 8. Lightly whisk the eggs in a separate bowl, ensuring they are not overly aerated.
  • 9. Gradually add the eggs to the batter, mixing at low speed until just combined.
  • 10. Add the heavy cream, sour cream, lemon juice, salt, vanilla essence, and cornstarch, mixing at low speed until fully incorporated.

Baking the Cheesecake

  • 11. Pour the batter into the prepared crust and tightly wrap the outside of the pan with aluminum foil.
  • 12. Place a large tray in the oven and fill it with 1-2 inches of boiling water.
  • 13. Set the cheesecake pan in the water bath and bake for 75-80 minutes without opening the oven.
  • 14. The cheesecake should have firm edges but a jiggly center when done.

Cooling and Chilling

  • 15. Allow the cheesecake to cool at room temperature for 2-3 hours.
  • 16. Transfer to the refrigerator and chill overnight.

Making the Strawberry Compote

  • 17. In a nonstick saucepan, combine the strawberries, sugar, cornstarch, and lemon juice.
  • 18. Cook over low heat for 5-7 minutes, stirring until thickened.
  • 19. Adjust cooking time based on desired texture—longer for a softer compote, shorter for chunkier strawberries.

Final Assembly

  • 20. Transfer the chilled cheesecake to a serving stand and top with the cooled strawberry compote.
  • 21. Garnish with fresh strawberries, slice, and serve.
Cookix's Secrets

Alternative Cooking Method

  • Try a no-bake version by setting the cheesecake in the fridge with gelatin instead of baking.

Alternative Proteins

  • For a dairy-free version, use cashew-based cream cheese and coconut cream.

Bold Flavor Enhancements

  • Add a splash of Grand Marnier or balsamic glaze to the compote for depth.

Cheesecake Texture

  • Avoid overmixing the eggs to prevent a spongy texture.

Complementary Flavor Pairings

  • Pair with a drizzle of dark chocolate or a dollop of whipped cream.

Crust Preparation

  • Press the crust firmly to prevent crumbling when slicing.

Healthier Variation

  • Use Greek yogurt instead of sour cream for a lighter version.

Seasonal Tweaks

  • Swap strawberries for raspberries or blueberries depending on the season.

Water Bath

  • Ensure the foil is tightly wrapped to prevent water from seeping into the cheesecake.