Sweet Syrupy Strawberry Cheesecake
This strawberry cheesecake is creamy, rich, and topped with a sweet, glossy strawberry syrup that makes it feel like a little slice of summer joy. Perfect for first-timers and seasoned bakers alike—no fancy tricks or water baths needed, just straight-up delicious vibes!
Equipment
- 9-inch pan
- Hand or stand mixer (a whisk can work if you’ve got muscle + patience)
- Mixing Bowls
- Rubber Spatula
- Measuring Cups
- Saucepan (for the syrup)
- Fine mesh strainer (for ultra-smooth batter), parchment paper for bottom of pan
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup brown sugar
- ½ cup melted butter
- 1 tbsp honey
For the cheesecake filling:
- 2 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- ¼ cup sour cream (adds creaminess, not tang like vinegar!)
- 1 cup full-fat Greek yogurt
- 2 tsp vanilla extract
- 2 large eggs (room temperature)
- ½ zest of a lemon
- 2 tbsp cornstarch
For the strawberry syrup topping:
- 1 pint ripe strawberries (hulled and chopped)
- ½ cup sugar
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp cornstarch + 2 tbsp water (for thickening)
Instructions
Bake the Crust
- Preheat oven to 350°F (175°C).
- Mix all crust ingredients until it resembles wet sand.
- Press into the bottom of a 9-inch springform pan. Bake for 8–10 min until golden and toasty. Let cool.
Make the Cheesecake Filling
- Lower oven to 325°F (163°C).
- In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy.
- Add Greek yogurt, sour cream, vanilla, lemon zest, and mix until well combined.
- Add eggs one at a time. Don’t overmix—just until smooth.
- Stir in the flour gently.
- Pour filling over crust and bake for 50–60 minutes. The edges should be set and the center slightly wobbly.
- Turn off oven, crack door open, and let it sit for 1 hour to prevent cracks. Chill at least 4 hours or overnight.
Make the Strawberry Topping
- Toss strawberries with sugar, lemon juice, and vanilla. Let sit 10–15 min to get juicy.
- Optional: Simmer half the berries with the cornstarch slurry for a syrupy glaze, then mix with the raw ones.
- Spoon generously over the chilled cheesecake before serving.
Notes
Tips from Me to You!
-
-
- Avoid overmixing: When mixing your cream cheese, sugar, and eggs, go low and slow. Overmixing can add air into the batter, which might cause cracks when baking.
-
- Chill, chill, chill: Don't skip the chilling time. It’s the magic trick for that rich, creamy texture. The cheesecake needs at least 4 hours to set properly, but overnight is even better!
-
- Syrup technique: Let the strawberry syrup cool before pouring it on the cheesecake to prevent it from melting the top. That glossy finish looks best when the syrup is just the right temperature!
- Top with whipped cream or sliced strawberries for extra flair! Add a swirl of strawberry jam into the cheesecake batter before baking
-