Homemade Strawberry Double Crust Cheesecake

The strawberry layer in this cheesecake is a showstopper—sweet, slightly tart, and perfectly balanced against the creamy cheesecake and buttery crust. The rich, smooth filling melts in your mouth, while the crumbly top crust adds a delightful texture and a hint of cinnamon warmth. Together, these elements create a dessert that’s as beautiful as it is delicious, making every bite an unforgettable treat.

Ingredients

For the Crust:

• 2 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice

For the Strawberry Layer:

• 2 cups fresh strawberries, chopped
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water

For the Top Crust:

• 1 cup all-purpose flour
• ½ cup cold unsalted butter, diced
• ¼ cup granulated sugar
• 1 tsp ground cinnamon

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Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until fully combined.
3. Press the mixture evenly into the bottom of the prepared pan and about an inch up the sides. Set aside.

Step 2: Make the Strawberry Layer

1. In a small saucepan, combine the chopped strawberries and sugar over medium heat.
2. Cook for 5–7 minutes, stirring occasionally, until the strawberries release their juices.
3. In a small bowl, mix the cornstarch and water, then stir it into the strawberry mixture.
4. Cook for another 2 minutes, or until thickened. Remove from heat and let cool.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, vanilla extract, and lemon juice until fully incorporated.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the prepared crust.
2. Spread half of the cooled strawberry mixture evenly over the filling.
3. Add the remaining cheesecake filling, smoothing the top with a spatula.

Step 5: Prepare the Top Crust

1. In a medium bowl, combine the flour, sugar, cinnamon, and diced butter.
2. Use a pastry cutter or your hands to mix until crumbly.
3. Sprinkle the crumbly mixture evenly over the top of the cheesecake.

Step 6: Bake and Chill

1. Bake in the preheated oven for 55–60 minutes, or until the edges are set but the center is slightly jiggly.
2. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
3. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 7: Serve

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Garnish with fresh strawberries if desired, slice, and enjoy!