This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.
Strawberry cheesecake
It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last two years. My most popular one being a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake.
But today we’re celebrating my supremely creamy cheesecake and I’ve topped it off with a homemade fresh strawberry topping.
You guys, this is one swoon-worthy dessert. I sent one to my husband’s new boss and got rave reviews.
There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. You’ll probably be able to enjoy more than one slice without feeling bogged down and heavy.
And with strawberries coming into season soon, I can think of no better way to highlight this bright red, juicy fruit.
If it’s too hot to make a baked cheesecake, give this no bake strawberry cheesecake a try! It’s just as delightful.
How do you make a cheesecake base?
The base for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Mix all this together until the mixture resembles wet sand.
Press the crumb mixture into the bottom and halfway up the sides of a springform pan. Bake it in a 350°F oven for 10 minutes then let it cool completely.
Main ingredients for strawberry cheesecake
Cream cheese – choose a high quality, full-fat cream cheese for the best results.
Sugar – regular granulated sugar works best for baked cheesecakes.
Sour Cream – the secret ingredient to light and creamy cheesecakes.
Strawberries – pick ripe strawberries to use for the sauce. They’ll taste much better if they are in season!
How to make strawberry cheesecake?
Step 1: Make the graham cracker crust
Combine cream cracker crumbs, sugar, and melted butter. Press the crumb mixture in the bottom and up the sides of a 9-inch springform pan. Bake in a 350°F oven for 10 minutes. Set aside to cool.
Step 2: Make the creamy cheesecake filling
Beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sugar, sour cream, salt, and vanilla until well combined. Gently stir in lightly beaten eggs until well combined.
Pour the filling over the prepared crust and set inside a water bath. Bake in a 300°F oven for 1 hour then turn the oven off and let the cheesecake sit in the oven for another hour with the door closed.
Remove the cheesecake from the oven and set it on a wire rack to cool completely.
Step 3: Make the strawberry topping
Puree fresh strawberries with cornstarch. Add puree and sugar to a medium saucepan and cook over medium heat until thickened. This may take anywhere between 10 to 20 minutes.
Once thickened, stir in chopped strawberries and set aside to cool. Top the cheesecake with the strawberry sauce and refrigerate for at least 4 hours but overnight is best.
Tips for this strawberry cheesecake recipe
- Read my post on how to make the best cheesecake recipe for full details on how to achieve a creamy texture and zero cracks.
- Plan ahead. Cheesecakes take time to prepare and must refrigerate for several hours once finished.
More strawberry recipes
- Strawberry Donuts with Lemon Glaze
- Strawberry Cake Donuts
- Strawberry Cheesecake Quesadillas
- Strawberry Cheesecake Mousse
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Strawberry Cheesecake
This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.
Ingredients
For the crust
- 2 cups graham cracker crumbs, about 2 sleeves
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 32 ounces cream cheese, room temperature
- 1 1/3 cups granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature, lightly beaten
For the sauce
- 16 ounces whole strawberries, diced
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups finely chopped strawberries
Instructions
Make the crust
- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
- Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
- Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth.
- Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
- Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
Make the sauce
- Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
- Cook over medium heat, stirring constantly until thickened, about 15 minutes.
- Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
- Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
- Remove the sides of the pan just before serving.
Make ahead tip
- The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
- The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Notes
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
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Nutrition Information:
Yield: 20 Serving Size: 20 servingsAmount Per Serving:Calories: 366Saturated Fat: 12gCholesterol: 97mgSodium: 267mgCarbohydrates: 36gSugar: 30gProtein: 4g
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Jade Plummer says
Can I use a blender instead of a food processor?
Jen Sobjack says
Yes. It will do the same thing.
Jade Plummer says
Can i use a glass pan instead of a springform pan?
Jen Sobjack says
That should be fine.
JS says
I made it today. I’m not sure what I did wrong… followed the recipe to a T. Looked set on the outside, but was a bit wet at the bottom center. 🙁 flavor was pretty good though.
Jen Sobjack says
Is it possible the water bath seeped into the cheesecake? Also, make sure you are letting it refrigerate for at least 4 hours before slicing it.
JS says
Oh no! Maybe?? This is only the second time I’ve made a cheesecake. I’ll try wrapping the bottom of the pan even tighter next time! Thanks for the tip!
Christine says
Can i use a glass roasting pan for the water?
Jen Sobjack says
I wouldn’t recommend it. Glass retains heat longer than metal pans. This means the cheesecake won’t cool down as much as it needs to once the oven is turned off for the final hour of resting.
Jaimee says
Can I use the graham cracker crumbs pre crumbed for crust out of a box?
Jen Sobjack says
Certainly! It’s essentially the same thing.
sylvina montana says
Can I substitute fresh strawberries with a can of strawberries sauce?
Jen Sobjack says
It’s perfectly fine if you prefer to use canned strawberry sauce instead of making your own.
Gary Bromley says
Watched video on strawberry cheesecake look like the bottom of the spring form pan had foil on it I know you wrap it around the Outside of the pan but it look like it was on the bottom part inside the pan. If so does that peel off easy one serving the cake
Jen Sobjack says
I always do both, wrap the inside bottom and outside of the pan. Some people use a piece of parchment paper cut to fit the bottom as a liner. Either way makes it easier to remove the cheesecake and also makes cleaning the pan. The easier. The cheesecake will slide right off the base if it’s lined.
Gréti says
Hi!
Can I use mascarpone instead of philadelphia creemcheese? Wherever i look for it I just can’t happen to find any :/ And if yes do I need to change any quantities? Thank you in advance 😊
Jen Sobjack says
I don’t recommend it.
KayLynn says
I am yet to try this recipe for my bf s son but so far it sounds really good and I love to bake. I know which ingredients go good together and this sounds amazing I know I’m going to live it thank you for sharing it.
Kaitlyn says
Can I make these into cheesecake bites by putting them in a 9×13 pan instead?
Jen Sobjack says
I actually haven’t tried to make this in a 9×13 pan so I’m not 100% sure but I imagine it would turn out fine. The bake time may need to be adjusted some.
Jade says
I love to bake but was always intimidated by cheesecake so I followed the recipe exactly. Only difference was I used frozen strawberries. The strawberry glaze was too sweet for my liking so I added some lime juice to help cut the sweetness and it was perfect. I also covered the bottom with foil, but some water still leaked into my crust. I may double wrap next time. Still an easy and delicious recipe. Thanks!
Donna says
I wrap the bottom of the pan with foil and I also place the entire pan in a baking bag before placing in the water bath.