A rich, velvety classic cheesecake topped with a sweet, homemade fresh strawberry sauce is the ultimate Western dessert crowd-pleaser. With its buttery Graham cracker crust and smooth cream cheese filling, this recipe brings bakery-quality perfection straight to your kitchen.
If you have ever struggled with how to bake a cheesecake without cracks, follow these simple step-by-step instructions and expert tips!
Prep Time & Yield
- Prep time: 30 minutes
- Bake time: 1 hour 15 minutes
- Chilling time: 6 hours (or overnight)
- Servings: 10–12 slices
Ingredients
1. For the Crust:
- $1 \frac{1}{2}$ cups Graham cracker crumbs (or digestive biscuit crumbs)
- $\frac{1}{4}$ cup granulated sugar
- 6 tbsp unsalted butter, melted
2. For the Cheesecake Filling:
- 32 oz (4 blocks / 900g) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream or heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 4 large eggs, room temperature
3. For the Fresh Strawberry Topping:
- 3 cups fresh strawberries, hulled and sliced
- $\frac{1}{3}$ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Mix Graham cracker crumbs, sugar, and melted butter in a bowl until combined (it should feel like wet sand).
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool while preparing the filling. Lower the oven temperature to 325°F (160°C).
Step 2: Prepare the Creamy Filling
- In a large bowl, beat the room-temperature cream cheese and sugar on medium speed until completely smooth and creamy (about 2–3 minutes).
- Add the sour cream, vanilla extract, and lemon juice. Mix until combined.
- Add the eggs one at a time, mixing on low speed just until incorporated.
Pro Tip: Overmixing eggs introduces excess air into the batter, which causes the cheesecake to puff up and crack during baking.
Step 3: Bake in a Water Bath (The Secret to No Cracks)
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the foil-wrapped pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 60–75 minutes until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside the oven for 1 hour.
- Remove from the water bath and chill in the refrigerator for at least 6 hours (overnight is ideal).
Step 4: Prepare the Strawberry Topping
- In a small saucepan over medium heat, combine 2 cups of sliced strawberries, sugar, and lemon juice. Cook for 5 minutes until the strawberries soften and release juice.
- Stir in the cornstarch slurry and bring to a gentle simmer for 1–2 minutes until thickened.
- Remove from heat, stir in the remaining 1 cup of fresh strawberries, and let it cool completely in the fridge.
- Spoon the cooled strawberry glaze over the chilled cheesecake before serving.
Baking Tips for Perfect Cheesecake
- Room Temperature Ingredients: Always use room-temperature cream cheese, sour cream, and eggs to prevent lumps in your batter.
- Gradual Cooling: Cooling the cheesecake slowly inside the turned-off oven prevents sudden temperature shifts that lead to surface cracking.
- Storage: Cover loosely and store in the refrigerator for up to 5 days.
If you would like to learn about the recipes in detail, we recommend you check out our digital booklet of 31 recipes for Eastern and Western sweets via the following link:
