Strawberry Cheesecake

My refreshing strawberry cheesecake recipe is so easy and yields the most satisfying cheesecake ever. It’s sweet, rich, creamy, and tastes incredible! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 297kcal

Author Arman Liew

Ingredients

1 9-inch pie crust * See notes
4 cups cream cheese softened
1 cup sour cream
1 1/3 cups sugar
1 teaspoon vanilla extract
4 large eggs whisked

For the strawberry sauce

4 cups strawberries sliced and divided
1 teaspoon xanthan gum
1 cup sugar

Instructions

Preheat the oven to 150C/300F. Prepare the pie crust and set aside. To make the pie crust, combine the graham cracker crumbs, sugar, and butter until coarse then press into a 9-inch pie crust.
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla, before gently fold in the eggs until combined.
Transfer the mixture into the prepared pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly. Allow the cheesecake to cool completely.
In a food processor or blender, add 3 cups of the strawberries with xanthan gum and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.
Spread over the cheesecake and refrigerate to firm up.

Video

Notes

My homemade crust: Combine 1 ½ cups crushed graham cracker crumbs with 6 tablespoons sugar and 6 tablespoons melted butter. Mix until coarse, then press into a 9-inch springform pan.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature for 30 minutes before serving so the topping softens.

TO FREEZE: Cover the cheesecake in aluminum foil and store it in the freezer for 6 months. Let the cheesecake thaw overnight in the fridge.

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