Here’s a delicious Strawberry Cream Cheese Cake recipe—creamy, fruity, and perfect for any occasion:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
For the cream cheese filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or heavy cream
For the strawberry topping:
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- Optional: 1 teaspoon lemon juice
Instructions
1. Prepare the crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then let cool.
2. Make the cream cheese filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and sour cream/heavy cream.
- Pour over cooled crust.
3. Bake the cake
- Bake at 350°F (175°C) for 35–40 minutes, or until edges are set but center is slightly jiggly.
- Turn off oven and let cake cool inside for 10 minutes, then remove and let cool completely at room temperature.
- Chill in the refrigerator for at least 2 hours.
4. Prepare the strawberry topping
- Toss sliced strawberries with sugar (and lemon juice if using). Let sit 10–15 minutes to release juices.
- Spoon over the chilled cake just before serving.
Tips for the best cake:
- Use room-temperature cream cheese to avoid lumps.
- Chill the cake well for a firmer texture.
- Can also swirl some strawberry puree into the cream cheese before baking for a marbled effect.
If you want, I can give a no-bake version of this cake that’s super quick and just as creamy and fruity.
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