Strawberry Cheesecake

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Strawberry Cheesecake

Strawberry Cheesecake is my favorite dessert, well my favorite food for that matter.  I made this for my son’s birthday (my middle son turned 15!)  a few weeks ago and it was so good I had to make another one last week.  I would like to eat cheesecake every week but I don’t like the treadmill that much.

I also wanted to share this recipe with you as a celebration of this little blog turning two this week!  I have learned so much and met so many great friends, not to mention the many opportunities that I have had.

I read and appreciate every email and comment and I love the interacting with you on facebook, twitter, and pinterest.  I hope you continue to stop in and see what’s been going on in my kitchen!

Also if you somehow missed the avocado giveaway, head on over and enter!

Thanks so much and I hope you get a chance to celebrate with this cheesecake, it is fantastic!

Strawberry Cheesecake



  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 3 tablespoons butter, melted


  • 3  8 oz packages cream cheese, at room temperature
  • 3/4 cup sugar
  • 3 tablespoons all purpose flour
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 cup sour cream


  • 16 oz strawberries (I used frozen, sliced)
  • 1/2 cup strawberry preserves

Cooking Directions:

Preheat oven to 325 degrees.

Place graham cracker crumbs, sugar and melted butter into a small bowl and combine.  Press into a 9 or 10 inch springform pan.  Bake for 8 minutes.  Remove from oven and set aside to cool.

Place cream cheese into mixer bowl and beat with an electric mixer at medium speed until creamy.

Combine sugar and flour in a small bowl,add to cream cheese mixture and continue to beat until combined.  With mixer running, add eggs one at a time, beating until incorporated.

Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom if necessary.

Pour over prepared crust.  Bake for 50-55 minutes or until center is set.  Remove from oven to wire rack to cool 1 hour.  Run a knife around edge of cheesecake pan and remove sides.  Refrigerated at least 4 hours before serving.

Meanwhile, prepare strawberry sauce.  Add strawberries and preserves to a blender or food processor and pulse about 10-12 times.  Pour into serving dish, cover and keep refrigerated until ready to serve.

To serve, slice cheesecake and top with strawberry sauce.




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