Strawberry Cheesecake is a creamy dessert made with a buttery graham cracker crust, a rich cream cheese filling, and a sweet strawberry topping. Smooth, balanced, and irresistibly fresh, it’s perfect for any occasion.
Estimated basic nutrition facts per slice (based on 10 slices total):
Calories: ~420 kcal
Carbohydrates: ~38 g
Protein: ~8 g
Total Fat: ~27 g
Saturated Fat: ~15 g
Sugar: ~30 g
Sodium: ~220 mg
Ingredients
Crust
- 2 cups graham cracker crumbs (about 200g)
- ½ cup (100g) melted butter
Filling
- 21 oz (600g) cream cheese, room temperature
- 1 can (14 oz / 395g) sweetened condensed milk
- ¾ cup (200g) heavy cream
- 3 eggs
- 1 teaspoon vanilla extract
Strawberry Topping
- 2 cups fresh strawberries, chopped
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
Crust
1. Preheat oven to 350°F (180°C).
2. Mix graham cracker crumbs with melted butter until combined.
3. Press firmly into the bottom of a 8–9 inch (20–22 cm) springform pan.
4. Bake for 10 minutes. Set aside.
Filling
1. Beat cream cheese until smooth and creamy.
2. Add sweetened condensed milk and mix well.
3. Mix in heavy cream.
4. Add eggs one at a time, then stir in vanilla.
5. Pour over the pre-baked crust.
6. Bake at 320°F (160°C) for 50–60 minutes, until the center is slightly set but still a little jiggly.
7. Let cool completely, then refrigerate for at least 4 hours.
Strawberry Topping
1. In a saucepan over low heat, combine strawberries, sugar, and lemon juice.
2. Cook until slightly thickened.
3. Let cool completely before spreading over the chilled cheesecake.
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