Strawberry Cheesecake



  • 2 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 butter, melted


  • 4 packages cream cheese
  • 1 1/2 cups granulated sugar
  • 3 tbsp all-purpose flour
  • 5 eggs, large
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tsp lemon juice

Strawberry swirl filling:

  • 2 cups frozen or fresh strawberries
  • 2 tsp cornstarch


  • 1 can Whipped Cream or you can make your own.
  • container of fresh strawberries


* Preheat the oven to 325° F.
*You will need a 8.5″ or 9″ Springform pan, lightly greased to stick a layer of parchment paper on the bottom of the pan.

Making the Crust:

  1. In a medium bowl, combine the graham cracker crumbs, sugar and cinnamon. Add the melted butter and mix until incorporated..
  2. Press the crust into the bottom of a springform pan.
  3. Bake for 10-12 minutes @ 325 degrees F.
  4. Remove from oven and set aside while you prepare the cheesecake batter.

Strawberry sauce/syrup:

Cook the frozen strawberries on low heat and add the cornstarch, mixing really well. Strawberries will liquify and you can crush them up with a wooden spoon. Cook for approx 5 minutes until they have broken down and the mixture has thickened. Remove from stove and set aside to cool.   *Optional: If you want to create a pretty design on the top of the cake, take half of the sauce and put it through a strainer, and then pour it into a piping bag and attach a small tip. Set aside. (you won’t decorate the cake until 8 hours after baking, so you can refrigerate it until it’s needed and then warm it up slightly before using.)

Cheesecake Filling:

  1. Cream together the first 3 ingredients (cream cheese, sugar & flour) until it’s fluffy with little or no lumps. (* To avoid having a lumpy batter, make sure that the cream cheese, sour cream and eggs are all room temperature before beginning).
  2. Add the eggs, one at a time – mixing well after each addition.
  3. Add the sour cream, vanilla and lemon juice, mixing well. Make sure to scrape down the sides of the bowl so the batter is mixed evenly.
  4. Pour half of the batter on top of the crust in the springform pan and even it out with a spatula.
  5. Using half of the strawberry sauce, drop spoonfuls into the batter. Then use a toothpick or knife to drag through it and create a swirl pattern.
  6. Add the remaining cheesecake batter.
  7. Using your strained strawberry sauce (in piping bag) drizzle it in rows on the top layer. Use a toothpick or knife to pull lines through the sauce and create a pretty pattern. (See picture example below).
  8. Bake the cheesecake for 1 hour, 30 minutes @ 325° F. (if your oven runs hot, you can take 15 minutes off the baking time)
  9. Remove the cheesecake from the oven, take a knife and gently run it along the sides of the pan. Open and close the springform pan.
  10. Turn the oven OFF and place the cheesecake back into the oven with the door left open, for 1 hour.
  11. When finished, place the cheesecake on a cooling rack (still in the pan) and let it cool completely before placing in the refrigerator.
  12. It needs to cool and firm up in the refrigerator over night or at least 8 hours.
  13. Cross your fingers that your cheesecake doesn’t crack through the middle. Sometimes this happens to me and then I just decorate the top to hide the imperfections.
  14. Slice up some strawberries and whip up a batch of whipped cream and decorate to your hearts content.

Below are a few pics that might be helpful for you visual learners.    🙂

Strawberry Cheesecake Crust

Strawberry Cheesecake syrup

Strawberry Cheesecake filling

Strawberry Cheesecake filling swirl

Strawberry Cheesecake filling swirl

Strawberry Cheesecake




3 Comments to “Strawberry Cheesecake”

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