Creamy, Dreamy, and Topped with Fresh Strawberry Sauce

If there's one dessert that combines indulgence with elegance, it’s Strawberry Cheesecake. This luscious dessert pairs a smooth, rich cheesecake base with a sweet-tart homemade strawberry topping, all sitting on a buttery graham cracker crust. Every bite is pure bliss — creamy, fruity, and just the right amount of sweet.

Whether you're celebrating a special occasion, hosting a dinner party, or simply craving something beautiful and delicious, this strawberry cheesecake is always a winner.

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🍓 Why This Recipe Works

• No water bath needed (but optional if you want a crack-free top)
• Silky-smooth, rich, and dense cheesecake base
• Fresh strawberry sauce adds bright flavor and color
• Perfect make-ahead dessert for holidays and gatherings

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🧁 Ingredients

For the Graham Cracker Crust:

• 1 and ½ cups graham cracker crumbs (about 12 full crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened to room temperature
• 1 and ¼ cups granulated sugar
• 1 cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice (optional for brightness)

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and halved
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

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🥣 Instructions

Step 1: Make the Crust

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then cool slightly while preparing the filling.

Step 2: Prepare the Filling

1. In a large bowl, beat the softened cream cheese until smooth (2–3 minutes).
2. Add sugar and mix until combined.
3. Beat in sour cream, vanilla, flour, and lemon juice.
4. Add eggs one at a time, mixing just until incorporated. Don’t overmix.

Step 3: Bake the Cheesecake

1. Pour filling over crust and smooth the top.
2. Bake for 55–70 minutes or until the center is just slightly jiggly.
3. Turn off oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
4. Remove, cool completely at room temperature, then refrigerate at least 6 hours or overnight.

Step 4: Make the Strawberry Topping

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for about 5–7 minutes, until strawberries soften and release juices.
3. Stir in cornstarch mixture and cook until thickened (1–2 minutes).
4. Let cool, then spoon over chilled cheesecake before serving.

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✅ Tips & Tricks

• Use room temperature ingredients for the smoothest texture.
• Let the cheesecake cool slowly to avoid cracks.
• You can use frozen strawberries for the topping if fresh aren't available — just thaw and drain them first.
• For an extra-decadent twist, drizzle with white chocolate or serve with whipped cream.
• This cheesecake freezes well — wrap slices individually and store up to 2 months.

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🍽️ Serving Suggestions

• Serve with a mint sprig for garnish.
• Pair with coffee or sparkling wine.
• Use the topping over pancakes or waffles with leftover sauce.

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🧾 Nutrition Facts (Per Slice, Serves 12)

• Calories: 470
• Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 37g
• Sugar: 26g
• Protein: 7g
• Fiber: 1g
• Sodium: 300mg

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💌 From Me to Your Site

This Strawberry Cheesecake combines everything people love about desserts: creamy richness, a sweet crunch, and the bright, juicy flavor of real strawberries. It’s timeless, dependable, and always leaves guests asking for seconds.

Encourage your readers to make this ahead for holidays, birthdays, or when they just want to treat themselves to a show-stopping dessert.