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Delicious Strawberries and Cream Cheesecake with layers of strawberry and vanilla

Strawberries and Cream Cheesecake Cake

This creamy and delightful cheesecake features a buttery graham cracker crust, a thick creamy center, and a fresh strawberry topping, making it the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Use finely crushed for best texture.
  • 1/2 cup melted butter Unsalted preferred.
  • 2 tablespoons sugar
  • 1 pinch salt
For the filling
  • 16 oz cream cheese Softened to room temperature.
  • 3/4 cup sugar
  • 1/2 cup sour cream Alternatively, use heavy cream.
  • 1 tablespoon vanilla extract
  • 3 large eggs Add one at a time.
For the strawberry topping
  • 2 cups fresh strawberries Sliced.
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch Optional, for thickening.
Optional for serving
  • 1 cup whipped cream
  • 1 cup extra berries For garnish.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of a springform pan and bake for 8-10 minutes.
  3. Let the crust cool.
Making the filling
  1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add sour cream (or heavy cream) and vanilla, then mix well.
  3. Add the eggs one at a time, mixing just until incorporated to avoid overmixing.
Baking
  1. Pour the filling over the cooled crust. Bake at 325°F until the edges are set and the center jiggles slightly, about 55-70 minutes.
  2. Turn off the oven, crack the door, and let it sit for 30 minutes.
  3. Cool completely on the counter before refrigerating for at least 6 hours, preferably overnight.
Preparing the strawberry topping
  1. Slice strawberries, then toss them with sugar and lemon juice.
  2. For a thicker topping, simmer half the strawberries with some sugar and a bit of cornstarch slurry, then fold in the fresh strawberries after cooling.
  3. Let it cool before topping the cheesecake.
Serving
  1. Once the cheesecake is chilled, spoon the strawberry topping on top, add extra berries if desired, and serve.

Notes

For the best results, chill the cheesecake overnight and use room temperature ingredients to avoid lumps.