This homemade cheesecake is thick, creamy, and impossibly smooth—topped with a luscious strawberry sauce and resting on a buttery graham cracker crust. It’s the kind of dessert I turn to when I want to impress or just treat myself to something rich and rewarding.

Homemade Cheesecake Recipe

Why You’ll Love This Recipe

I love how indulgent and satisfying this cheesecake is. It has that classic New York–style texture: dense, yet soft and creamy. The graham cracker crust adds the perfect crunchy contrast, while the sour cream and a hint of lemon juice brighten the whole flavor profile. What makes this recipe a favorite for me is how reliable it is—minimal cracking, simple steps, and always a showstopper once sliced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

10 sheets graham crackers
5 tablespoons unsalted butter, melted
¼ cup granulated sugar

Cheesecake Filling

4 blocks (32 oz) cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
3 large eggs, room temperature
1 egg yolk, room temperature

Strawberry Sauce

1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons warm water
1 pound fresh strawberries, hulled and halved
¼ cup granulated sugar

Directions

Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
Crush the graham crackers in a food processor until finely ground. Add melted butter and sugar, then pulse until well combined. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let cool completely.
Wrap the outside of the pan with aluminum foil to prepare it for a water bath.
In a stand mixer, beat cream cheese and sugar on medium-high speed until smooth and fluffy, about 4 minutes. Scrape down the sides of the bowl.
Add sour cream, vanilla, and lemon juice. Beat on low speed until just combined.
Add eggs and yolk one at a time, mixing briefly after each addition. Do not overmix.
Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Bake for 1 hour, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven, take it out of the water bath, and chill in the fridge for at least 4 hours or overnight.
For the strawberry sauce, whisk cornstarch, lemon juice, and warm water in a small bowl. In a saucepan, combine strawberries and sugar over medium heat. Stir in the cornstarch mixture and cook for about 5 minutes until thickened. Let it cool before serving over the cheesecake.

Servings and Timing

Servings: 16 slices
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 5 hours
Total Time: About 6 hours 25 minutes

Variations

I like to switch things up depending on the season or occasion. Here are some ways I’ve enjoyed this cheesecake:

Swapped the strawberry topping for a rich chocolate ganache
Topped it with blueberry or cherry compote
Added a swirl of caramel and sea salt
Used crushed Oreos instead of graham crackers for the crust
Drizzled lemon curd on top for a zesty finish

Storage/Reheating

I store leftover cheesecake tightly covered in the fridge for up to 3 days. If I need to keep it longer, I wrap it well and freeze it for up to one month. To serve, I let it thaw in the refrigerator overnight. The strawberry sauce can be kept separately in the fridge and warmed slightly or served chilled depending on my preference.

FAQs

How do I prevent the cheesecake from cracking?

I always use a water bath and avoid overmixing the batter. Letting the cheesecake cool gradually in the oven also helps prevent cracks.

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it a day in advance. Chilling overnight improves the texture and flavor.

What if I don’t have a springform pan?

A springform pan is ideal, but in a pinch, I’ve used a deep cake pan lined with parchment. I just make sure to leave an overhang so I can lift it out easily.

Do I have to use the strawberry topping?

Not at all. I sometimes serve it plain or with different toppings like chocolate, caramel, or fresh fruit.

Can I use low-fat cream cheese?

I wouldn’t recommend it. Full-fat cream cheese gives the best texture and richness, and I find low-fat versions make the cheesecake softer and less flavorful.

Conclusion

This homemade cheesecake never fails me—it’s creamy, rich, and topped with a fresh, bright strawberry sauce that makes each bite even better. Whether I’m celebrating or simply craving something sweet, this recipe hits all the right notes. I hope it becomes a staple in your dessert rotation like it has in mine.