Comida Kraft
Recipe Box

Classic Strawberry-Topped Cheesecake

(12) 10 Reviews
Prep Time
Total Time

12 servings

You see strawberry-topped cheesecake everywhere: on magazine covers, in the bake shop, on the restaurant dessert cart. Ours is a classic for a reason!

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What You Need

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Make It

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  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly into bottom of pan. Bake 10 minutes. Set aside. Increase oven temperature to 350°F if using a silver pan (or to 325°F if using a dark nonstick pan).
  • Beat cream cheese, 1/2 cup sugar, lemon zest and juice with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size Wise

Enjoy a serving of this classic cheesecake on occasion.

Use Your Microwave

Mix cornstarch and reserved strawberry liquid in medium microwavable bowl. Microwave on HIGH 2 minutes or until mixture boils, stirring after each minute. Cool. Continue as directed.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 310
Total fat 22g
Saturated fat 13g
Cholesterol 115mg
Sodium 250mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 17g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mgayoung |

    This cheesecake recipe is tops. It came out really really good. Everyone raved about it.

  • LoolooRod |

    I don't know what i did wrong with this cheesecake...but mines kind of sunk....and did not taste so creamy...the topping.. the cornstarch got like little balls and would not dissolve i had a very hard time with it, i had to use a collander to drain it.

  • cmckissack |

    This is your basic cheesecake. I used raspberries instead of strawberries. I also made the cafe au lait cheesecake and the flavors were exceptional.

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