Description
A simple, rich, and creamy strawberry cheesecake that’s perfect for family dinners, potlucks, or family gatherings, topped with fresh strawberries to make a sweet and easy topping.
Ingredients
Crust
1 store-bought crust (feel free to use a gluten-free option too)
Filling
16 oz cream cheese, softened to room temp.
1/2 cup cane sugar
2 large eggs (skip for no-bake version)
1 teaspoon vanilla extract
Strawberry Topping
2 cups fresh strawberries, sliced
1/3 cup cane sugar
1 tablespoon lemon juice, fresh squeezed
1 tablespoon cornstarch
2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C) and place crust on a baking sheet.
- Beat cream cheese in a large mixing bowl until smooth. Make sure it has no lumps.
- Add cane sugar, mixing until creamy and lump-free.
- Add eggs one at a time (skip for no-bake), mixing gently after each addition.
- Stir in vanilla extract until smooth.
- Pour filling into the crust and smooth the top evenly.
- Bake for 40–45 minutes, until the center slightly jiggles.
- Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.
Strawberry Topping:
9. In a saucepan, combine strawberries and sugar over medium heat until juicy.
10. Mix cornstarch and water, add to strawberries, and cook until thickened. Cool completely.
11. Spoon topping over chilled cheesecake before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice, 1/8th
- Calories: 350 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg