Strawberry Cheesecake

Strawberry Cheesecake is the perfect blend of creamy indulgence and fruity freshness. It starts with a buttery, graham-cracker crust—crisp yet tender—that gives way to a luxuriously smooth cream-cheese filling, lightly sweetened and enriched with a hint of vanilla. The star of the show is the vibrant strawberry topping: a glossy compote or fresh berry layer that adds bright color, juicy bursts, and just the right touch of tartness.

Whether you swirl the strawberry puree directly into the filling for a marbled effect or spoon it generously over each slice, those sweet-tart berries cut through the richness of the cheesecake for a beautifully balanced bite. You can jazz it up with a sprinkle of lemon zest or a drizzle of white chocolate, and garnish with whole berries or a chiffonade of mint leaves for that extra pop. Served chilled, it has that perfect fork-through-buttery-crust, silky-cream-cheese, and juicy-berry trifecta that makes every forkful pure bliss.

Ideal for summer picnics, birthdays, or whenever you need a crowd-pleasing dessert, Strawberry Cheesecake delivers comfort and elegance in every slice. Pair it with a light rosé or a cup of Earl Grey tea to really elevate the experience!

Strawberry Cheesecake

Recipe by rafiaahmedofficial@gmail.comCourse: DessertCuisine: AmericanDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

450

kcal

Ingredients

• 1.5 cups graham cracker crumbs

• 0.5 cups unsalted butter, melted

• 1 lb cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup strawberries, chopped

• 0.5 cup strawberry jam

Directions

• Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside for later use.
• In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of prepared springform pan.
• Beat the cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Stir in vanilla extract and pour the cream cheese mixture over the crust in the springform pan, smoothing the top.
• Bake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Allow to cool completely before refrigerating.
• In a saucepan over medium heat, combine chopped strawberries and strawberry jam. Stir until thickened into a compote.
• Spread the cooled strawberry compote over the chilled cheesecake before serving. Slice and enjoy.