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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, salt, and melted butter until combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then cool completely.
Step 2: Make the Cheesecake Filling
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Beat cream cheese on low speed until smooth (avoid overmixing).
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Add sugar and mix until creamy.
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Mix in sour cream and vanilla.
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Add eggs one at a time, mixing gently.
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Fold in cornstarch until just combined.
Step 3: Bake the Cheesecake
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Pour filling over cooled crust.
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Place pan in a water bath (wrap pan in foil, set in a larger pan with hot water).
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Bake for 60–70 minutes until edges are set and center slightly jiggles.
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Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
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Cool completely at room temperature, then refrigerate at least 6 hours (overnight preferred).
Step 4: Make the Strawberry Sauce
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Cook strawberries, sugar, and lemon juice over medium heat (8–10 minutes).
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Stir cornstarch slurry into sauce; simmer until thickened.
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Remove from heat, add vanilla, and cool completely.
Step 5: Assemble & Serve
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Spoon strawberry topping generously over chilled cheesecake.
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Slice with a hot, clean knife for perfect cuts.
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Garnish with whipped cream or fresh strawberries if desired.
🔥 Pro Tips for a Perfect Cheesecake
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Use room-temperature ingredients for smooth batter
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Do not overmix (adds air → cracks)
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Always use a water bath
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Chill fully before slicing
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Clean knife between cuts for bakery-style slices
🍓 Variations You’ll Love
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No-Bake Strawberry Cheesecake – skip oven, chill only
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Chocolate Strawberry Cheesecake – add chocolate ganache layer
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Mini Cheesecakes – bake in muffin pan
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Low-Sugar Version – use monk fruit or erythritol
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Gluten-Free – use gluten-free graham crackers
❄️ Storage & Make-Ahead Tips
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Refrigerator: Up to 5 days (covered)
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Freezer: Up to 2 months (wrap tightly, thaw overnight)
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Make-Ahead Friendly: Best texture after 24 hours chilling
🥗 Nutrition (Approx. per slice)
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Calories: ~420
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Fat: 30g
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Carbs: 34g
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Protein: 7g
❓ Frequently Asked Questions
Why did my cheesecake crack?
Overmixing, sudden temperature changes, or skipping the water bath.
Can I use frozen strawberries?
Yes—thaw and drain excess liquid first.
Can I substitute sour cream?
Greek yogurt works well as a replacement.
⭐ Final Thoughts
This Classic Strawberry Cheesecake Recipe is everything a cheesecake should be—creamy, rich, elegant, and bursting with real strawberry flavor. With its silky texture and glossy fruit topping, it’s a guaranteed show-stopper for any occasion.
If you love bakery-style desserts made at home, this recipe deserves a permanent spot in your collection.
🍓 Save it, bake it, and enjoy every creamy bite!
