Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Graham cracker crumbs, sugar, and melted butter in these proportions are standard for 9‑inch springform cheesecake crusts.
Cheesecake filling
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Cream cheese, sugar, eggs, sour cream, vanilla, and lemon are typical in baked strawberry or lemon cheesecakes; sour cream helps create a smooth, tangy texture.
Strawberry topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Macerating fresh strawberries with sugar and a little lemon juice is a common, easy way to create a glossy topping without cooking.
Step-by-step instructions
1. Prepare the crust
Preheat the oven to 325°F (163°C). Lightly grease a 9‑inch springform pan, then line the bottom with parchment if you like for easier removal.
In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles damp sand and holds together when pressed. Press firmly into the bottom of the springform pan, using the bottom of a glass or measuring cup to compact it evenly.
Bake the crust for 8–10 minutes, until lightly fragrant and set. Let cool while you prepare the filling. Par‑baking the crust like this is standard for baked cheesecakes to prevent sogginess.
2. Make the filling
In a large bowl, beat the softened cream cheese on medium speed until completely smooth and free of lumps. Most cheesecake recipes stress starting with room‑temperature cream cheese to avoid a grainy filling.
Add the 1 cup sugar and mix until creamy and well combined. Beat in the eggs one at a time, mixing on low and scraping the bowl as needed to avoid incorporating too much air, a tip frequently given in cheesecake guides to prevent cracks.
Fold in the sour cream, vanilla extract, lemon zest, and lemon juice just until smooth. The batter should be thick and pourable.
3. Bake the cheesecake
Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
Bake at 325°F (163°C) for about 50–60 minutes, until the edges are set and the center is mostly set but still has a slight jiggle when you gently move the pan. Cheesecake references emphasize this “slight wobble” as the sign to stop baking to avoid a dry texture.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour. Allowing the temperature to drop gradually helps reduce cracking and is a widely recommended step.
After that hour, remove the pan from the oven, run a thin knife around the edge to loosen the cheesecake from the sides (another anti‑crack tip), and let it cool to room temperature on a rack.
Cover and refrigerate for at least 4 hours, preferably overnight, until fully chilled and set. Many sources recommend a minimum of 4 hours of refrigeration for proper cheesecake texture.
4. Prepare the strawberry topping
About 30 minutes before serving, combine the sliced strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a bowl. Toss gently and let sit for 20–30 minutes to macerate. The sugar will draw out juices, creating a light, syrupy coating around the fruit.
5. Assemble and serve
Release the chilled cheesecake from the springform pan and transfer it to a serving plate.
Spoon the macerated strawberries (and some of their juices) over the top of the cheesecake just before serving.
For neat slices, use a sharp knife warmed in hot water and wiped dry between cuts—this is a common serving tip for cheesecakes. Optionally garnish with fresh mint leaves or a light dusting of powdered sugar.