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Easy strawberry cheesecake recipe for beginners

Name: Easy strawberry cheesecake recipe for beginners
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup melted butter; ¼ cup sugar; 16 oz cream cheese, softened; ½ cup sour cream; ¾ cup sugar; 2 eggs; 1 tsp vanilla extract; 1 cup chopped strawberries; ½ cup strawberry jam

The first time I tried making this easy strawberry cheesecake, I was convinced I could eyeball everything. Big mistake. I ended up with a crust so soggy it could’ve doubled as a soup. My family still teases me about it, but hey, that’s how I learned to measure properly! Now, after dozens of tries (and fails), this recipe is my go-to for birthdays, potlucks, or just when I need a sweet pick-me-up. It’s foolproof—if you follow the steps, unlike my past self.

Recipe Card

Recipe Title	Easy strawberry cheesecake recipe for beginners
Servings	8
Prep Time	20 mins
Cooking Time	45 mins
Calories	320 per slice

Ingredients

1 ½ cups graham cracker crumbs (trust me, don’t skip the measuring)
⅓ cup melted butter (salted or unsalted, but I’ve burned it before by microwaving too long)
¼ cup sugar (I once used brown sugar—tasted great but looked muddy)
16 oz cream cheese, softened (room temp is key—I’ve had lumpy filling from rushing this)
½ cup sour cream (Greek yogurt works in a pinch, but it’s tangier)
¾ cup sugar (yes, more sugar—this is dessert, after all)
2 eggs (cold eggs can make the filling weirdly chunky)
1 tsp vanilla extract (imitation vanilla works, but real stuff is magic)
1 cup chopped strawberries (frozen are fine, but thaw and drain them first!)
½ cup strawberry jam (for glaze—I’ve subbed raspberry when desperate, no regrets)

The graham cracker crumbs are non-negotiable for me now. One time I tried using Oreo crumbs because I ran out, and it turned into a chocolate-strawberry mess. Not terrible, but not the classic vibe I wanted. And don’t even get me started on the butter—microwave it in 10-second bursts unless you enjoy scrubbing exploded butter off your microwave walls.

Directions

Preheat oven to 325°F. (I’ve forgotten this step and had to wait 20 mins—annoying.)
Mix graham crumbs, melted butter, and sugar. Press into a 9-inch pan. (Use a glass to press it flat—fingers leave lumps.)
Bake crust for 10 mins. Let cool. (Skip cooling? Your filling will melt into it. Learned the hard way.)
Beat cream cheese, sour cream, sugar, and vanilla until smooth. (Lumps here mean lumps in the final cake—no rushing!)
Add eggs one at a time, mixing gently. (Overmix and the cheesecake cracks. Sad.)
Fold in chopped strawberries. Pour over crust. (Don’t dump them in—fold or they sink.)
Bake 35–40 mins until edges are set but center jiggles slightly. (Overbaking = dry cheesecake. Tragic.)
Cool completely, then chill 4+ hours. (Impatient? It’ll fall apart. Ask me how I know.)
Top with warmed jam and extra strawberries. (Microwave jam 10 secs to make it spreadable.)

The worst fail? I once added the eggs straight from the fridge and didn’t mix enough. The result was a weirdly lumpy cheesecake that my dog wouldn’t even eat. Now I let everything sit on the counter for an hour first. And that “jiggle like Jell-O” tip? Yeah, I ignored it once and baked it until it was firm. Dryest cheesecake of my life. Don’t be like me.

This recipe is my comfort food now—it’s forgiving once you get the basics down. I’ve made it for my niece’s birthday (she licked the bowl), after a rough day at work (sugar therapy), and even as a “sorry I burned dinner” peace offering to my partner. The leftovers keep for days, but let’s be real, they never last that long.

Next time, I might try a mix of raspberries and strawberries, or add a little lemon zest to the filling. But honestly? It’s perfect as-is. Just don’t skip the chilling step. I’ve done it. You’ll regret it.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	28g	21g	5g

Yeah, it’s not health food, but I’ve lightened it up before with low-fat cream cheese and less sugar. Tastes… okay. My family voted to stick with the full-fat version for special occasions. For gluten-free friends, almond flour crust works great! Just add an extra tbsp of butter so it sticks.

Ingredient Swaps

Ingredient	Substitution
Graham crackers	Gluten-free cookies or almond flour
Sour cream	Greek yogurt (add 1 tsp lemon juice)
Strawberries	Raspberries or mixed berries
Strawberry jam	Apricot or peach jam

The raspberry swap was an accident (my grocery store was out of strawberries), but it was a hit! Almond flour crust tastes nuttier and needs more butter, but it’s a solid GF option. Greek yogurt makes the filling tangier—my brother loves it, but I’m team sour cream all the way.

Tips

Room temp ingredients are NON-NEGOTIABLE. Cold cream cheese = lump city.
Don’t overmix after adding eggs—it introduces air and causes cracks.
Let it cool slowly in the oven with the door cracked to prevent sinking.
Use a water bath if you’re fancy, but honestly? I skip it and just don’t overbake.
Chill overnight if you can. It’s worth the wait.

That cooling trick? Learned it after my third cheesecake sunk in the middle like a sad crater. Now I turn off the oven, crack the door, and let it hang out for an hour. Perfectly flat tops every time. And the water bath? Tried it once, spilled boiling water everywhere, and decided life’s too short.

FAQ

Can I use frozen strawberries?
Yep! Just thaw them completely and pat dry, or they’ll make the filling watery. I did this once and ended up with strawberry soup in a crust. Not ideal.

Why did my cheesecake crack?
Probably overmixing or overbaking. Or you opened the oven too early. I’ve done all three. It still tastes great—just cover the cracks with extra jam and pretend it’s “rustic.”

Can I freeze leftovers?
Technically yes, but the texture gets weird. I froze slices once for “future me,” and future me was disappointed. Better to share with neighbors or—let’s be real—eat it all.

That’s everything I know about making this easy strawberry cheesecake! Hope you give it a try. And if you mess it up, you’re in good company—I’ve done it more times than I can count. Just don’t tell my family about the “soup crust” incident.