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Strawberry Cheesecake

A creamy, delicious cheesecake that beautifully combines New-York boldness with summery strawberry sweetness. Perfect for gatherings or an intimate slice under fairy lights.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.25 cups 1/4 cup sugar (for crust)
  • 0.5 cups 1/2 cup unsalted butter, melted
For the filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup sugar (for filling)
  • 1 tsp 1 tsp vanilla extract
  • 4 large 4 large eggs
For the topping
  • 2 cups 2 cups fresh strawberries, hulled and sliced
  • 0.25 cups 1/4 cup strawberry jam or preserves

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (163 degrees C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and the melted butter. Press this mixture into the bottom of a 9-inch springform pan to create a firm crust.
  3. In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing well.
  4. Add the eggs one at a time, mixing on low speed until incorporated.
  5. Pour the cream cheese mixture over the crust and smooth the top.
Baking
  1. Bake for 55-60 minutes, until the edges are set but the center jiggles slightly.
  2. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, top with sliced strawberries and drizzle with strawberry jam.

Notes

Keep the cheesecake covered and cold in the fridge. For longer life, freeze slices wrapped in plastic and foil for up to 1 month; thaw overnight in the fridge.