🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Classic cheesecake is a timeless dessert that brings together a creamy, rich filling and a buttery crust. Topped with fresh strawberries, this version adds a delightful burst of flavor and color, making it perfect for special occasions or a sweet treat at home. Whether you’re celebrating a birthday, an anniversary, or simply enjoying a cozy evening, this cheesecake is sure to impress.
Why You’ll Love This Recipe
This classic cheesecake recipe is not only delicious but also straightforward to prepare. The combination of velvety cream cheese and sweet strawberries creates a refreshing contrast that’s hard to resist. Plus, it’s a crowd-pleaser!
- Rich and creamy texture
- Perfectly sweet and tangy flavor
- Easy to follow, step-by-step instructions
- Beautiful presentation with fresh strawberries
- Great for any celebration or a cozy night in
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 4 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons strawberry preserves (optional, for glaze)
How to Make Classic Cheesecake with Fresh Strawberries
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add ¾ cup of granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- In a separate bowl, beat the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add the eggs to the cream cheese mixture, mixing just until combined. Do not overmix.
- Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, top the cheesecake with fresh sliced strawberries. If desired, warm the strawberry preserves in a small saucepan and brush over the strawberries for a glossy finish.
Tips for the Best Results
- Make sure all ingredients are at room temperature to achieve a smooth filling.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
- Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- For extra flavor, consider adding a teaspoon of lemon juice to the filling.
Easy Variations
- For a chocolate twist, add ½ cup of melted chocolate to the cream cheese mixture.
- Try using other fruits like blueberries or raspberries as toppings.
- For a tropical flair, mix in some shredded coconut or top with pineapple slices.
What to Serve With It
- A dollop of whipped cream
- A drizzle of chocolate sauce
- Fresh mint leaves for garnish
- A side of fruit salad
- Coffee or tea for a delightful pairing
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store leftover cheesecake covered in the refrigerator for up to 5 days. It is best enjoyed cold, but if you prefer it slightly warmed, you can microwave individual slices for about 10-15 seconds.
Recipe Card
Classic Cheesecake Recipe Topped with Fresh Strawberries
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 4 hours 30 minutes (includes chilling time)
Yield: 12 servings
Ingredients:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup granulated sugar, divided
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 tablespoon vanilla extract
2 cups fresh strawberries, hulled and sliced
2 tablespoons strawberry preserves (optional, for glaze)
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5. Add ¾ cup of granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
6. In a separate bowl, beat the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add the eggs to the cream cheese mixture, mixing just until combined. Do not overmix.
7. Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
9. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for best results.
10. Before serving, top the cheesecake with fresh sliced strawberries. If desired, warm the strawberry preserves in a small saucepan and brush over the strawberries for a glossy finish.
Notes: Make sure all ingredients are at room temperature for a smooth filling. Enjoy your cheesecake cold or slightly warmed as per your preference.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 4 hours 30 minutes (includes chilling time)
Yield: 12 servings
Ingredients:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup granulated sugar, divided
4 (8-ounce) packages cream cheese, softened
4 large eggs
1 tablespoon vanilla extract
2 cups fresh strawberries, hulled and sliced
2 tablespoons strawberry preserves (optional, for glaze)
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5. Add ¾ cup of granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
6. In a separate bowl, beat the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add the eggs to the cream cheese mixture, mixing just until combined. Do not overmix.
7. Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
9. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight for best results.
10. Before serving, top the cheesecake with fresh sliced strawberries. If desired, warm the strawberry preserves in a small saucepan and brush over the strawberries for a glossy finish.
Notes: Make sure all ingredients are at room temperature for a smooth filling. Enjoy your cheesecake cold or slightly warmed as per your preference.
