Strawberry Cheesecake: The Unexpected Joy of a Midweek Indulgence

Why I Keep Coming Back to this Recipe

I’ve never thought much about cheesecake in the morning. But somehow, this one works. Maybe it’s the way the crumbly graham crust smells both sweet and buttery, like a quiet whisper of comfort before the chaos of the day. The luscious, tangy cream cheese filling? It’s almost like spooning a secret into your mouth. No fancy ingredients, just strawberries that smell like they’re ripened on a particular summer night—bright, slightly floral, with that juicy pop. I made it last week because I wanted something simple, straightforward, but it ended up feeling like a quiet rebellion against the ordinary. Sometimes you forget how powerful a slice of this can be. It’s what I keep thinking about. Why not shake things up a little midweek?

Strawberry Cheesecake

This strawberry cheesecake consists of a crumbly graham cracker crust filled with a tangy, creamy cheese mixture. The dessert features a smooth, dense texture with a vibrant strawberry topping, showcasing contrasting textures of the crust and filling with the fresh fruit on top.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 445

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups graham cracker crumbs about 10 full sheets crushed
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter melted
• 16 oz cream cheese softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs room temperature
• 1 pint strawberries hulled and sliced
• 1/4 cup granulated sugar for strawberry topping

Equipment

• 7-inch Springform Pan
• Mixing bowls
• Electric mixer
• Plastic Wrap
• Baking sheet

Method

 

1. Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour melted butter over mixture and stir until evenly coated. Press the mixture into the bottom of a 7-inch springform pan, creating an even crust. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Remove and set aside to cool.
2. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing well. Add eggs one at a time, mixing on low speed after each addition until just combined. Pour the filling over the cooled crust, smoothing the top with a spatula.
3. Place the springform pan on a baking sheet and bake at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center slightly jiggles. Once baked, turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours or overnight.
4. Meanwhile, prepare the strawberry topping by combining sliced strawberries with 1/4 cup sugar in a bowl. Let sit at room temperature for about 30 minutes until juices are released. Mash slightly with a fork if desired for a thicker syrup.
5. Once the cheesecake is chilled and set, spoon the strawberry mixture evenly over the top. Garnish with additional sliced strawberries if desired. Slice and serve chilled for best texture and flavor.

Anyway, no big revelations here. Just me dreaming of strawberries and a cold glass of milk. Sometimes that’s enough to make the day brighter, right? Or at least distract you for a few minutes. Maybe I’ll make a batch now. Or maybe just stare at the leftovers for a while.