Strawberry Cheesecake: A Divine Dessert Recipe Awaits!
Creamy, rich, fruity and absolutely divine strawberry cheesecake topped with fresh strawberries and a glossy strawberry jam finish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 80 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the crust:
- 2 cups crushed digestive or graham biscuits
- 1/2 cup melted unsalted butter
- 2 tbsp sugar
- For the filling:
- 3 packs (8 oz each) cream cheese, softened
- 1 cup sugar
- 1/2 cup plain yogurt or sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp cornstarch
- For the topping:
- Fresh whole strawberries
- 2 tbsp strawberry jam, warmed
Instructions
- Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
- Mix crushed biscuits, melted butter, and sugar. Press evenly into the bottom of the pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add yogurt, eggs one at a time, vanilla, and cornstarch. Mix until just combined.
- Pour filling over the crust. Tap gently to release air bubbles.
- Bake for 50–60 minutes until center is almost set. Turn off oven and let cheesecake sit inside with door slightly open for 1 hour.
- Chill in fridge at least 4 hours or overnight.
- Top with fresh strawberries. Brush with warmed jam for a glossy finish.
Notes
- Don’t overmix the batter to avoid cracks.
- Always chill overnight for perfect texture.
- Use a water bath for extra smooth top.
- Can be made gluten-free with GF biscuit base.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 25g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g