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Homemade Strawberry Cheesecake

Classic homemade strawberry cheesecake with a buttery graham cracker crust, creamy strawberry-studded filling, and a luscious white chocolate drizzle—perfect for special occasions or everyday treats.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs for crust
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar for crust
For the filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar for filling
  • 1 tsp vanilla extract
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 cup fresh strawberries finely chopped
  • 1 tbsp all-purpose flour
For the topping
  • 0.5 cup white chocolate chips
  • 2 tbsp heavy cream
  • 3 fresh strawberries sliced, for garnish
  • 2 tbsp graham cracker crumbs for garnish

Equipment

  • 9-inch pie dish or springform pan
  • medium bowl
  • Large Mixing Bowl
  • Hand mixer
  • Spatula
  • Microwave-safe bowl

Method
 

  1. Step 1: Preheat oven to 325°F (163°C) to ensure even baking without cracks.
  2. Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly coated and crumbly.
  3. Step 3: Press crumb mixture firmly into bottom of 9-inch pie dish or springform pan. Bake for 8 minutes then let cool slightly.
  4. Step 4: In a large bowl, beat softened cream cheese with 3/4 cup sugar until smooth and creamy using a hand mixer.
  5. Step 5: Add vanilla extract, then eggs one at a time, mixing on low speed after each addition to keep batter smooth.
  6. Step 6: Gently fold in sour cream, chopped strawberries, and flour until just combined to keep strawberries fresh.
  7. Step 7: Pour filling evenly over crust and smooth top with a spatula.
  8. Step 8: Bake for 40–45 minutes until edges are set but center has slight jiggle for perfect creamy texture.
  9. Step 9: Remove from oven and cool to room temperature, then chill in refrigerator for at least 4 hours or overnight to set.
  10. Step 10: Melt white chocolate chips with heavy cream in microwave in short bursts until smooth. Drizzle over cheesecake.
  11. Step 11: Garnish with sliced fresh strawberries and sprinkle extra graham cracker crumbs on top before serving.

Notes

Swap white chocolate chips for dark or milk chocolate for a richer drizzle. Use Greek yogurt instead of sour cream for a lighter tangy twist. Add lemon zest or other berries for variation. Store covered in fridge up to 4-5 days or freeze well wrapped.