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This strawberry cheesecake recipe is amazing! My creamy and light classic cheesecake recipe is finished off with a delightful strawberry topping. The cheesecake is nestled in a simple graham cracker base that adds a touch of texture to each bite. Who needs the Cheesecake Factory?
Recipe Details
- Taste – Rich, vanilla flavored cheesecake with the sweetness of strawberries.
- Texture – Silky smooth and creamy with a crunch from the graham cracker crust.
- Ease – Cheesecakes are quick to assemble but can be temperamental when baking.
- Time – From start to finish, including chilling time, it is about 4 hours 15 minutes.
My Favorite Strawberry Cheesecake
It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last few years. One of my secrets is the hot water bath. It keeps the cheesecake top from cracking.
My most popular cheesecake recipe on this site is a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake. You guys seem to love cheesecakes as much as I do.
Cheesecake is a decadent, delicious and well-loved desserts. It’s impressive and delicious. Don’t be nervous about trying to make this! It’s really not difficult and it is well worth any effort.
Today, with summer around the corner, we’re celebrating my supremely creamy cheesecake which I’ve topped it off with a homemade fresh strawberry topping. This has been my go-to cheesecake recipe for many years now. It’s absolutely delicious.
There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. Not that I’m suggesting you do this, but you might even be able to enjoy more than one slice without feeling bogged down and heavy.
Depending on where you live, strawberries are coming into season in a matter of days or weeks. Truly, there is no better way to highlight this bright red, juicy summer fruit than to make a strawberry topping for cheesecake.
If it’s too hot to make a baked cheesecake, give this no bake strawberry cheesecake a try! It’s just as delightful.
The crust for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Mix all this together in a large bowl until the mixture resembles wet sand.
Press the crumb mixture into the bottom and halfway up the sides of a springform cake 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 Base
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. Preheat the oven to 350°F and bake 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 extract until well combined. Gently stir in lightly beaten eggs.
Pour the filling over the prepared crust and set it inside a water bath. A water bath is just a pan of water placed in the oven in which you put the cake pan during baking. It ensures the cheesecake bakes at an even temperature and keeps the top of the cheesecake from cracking.
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 then refrigerate for 4 at least 4 hours or overnight.
Step 3: Make the Strawberry Topping
Puree fresh strawberries with cornstarch using a blender or a food processor. Add the 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 the chopped strawberries and set aside to cool. Top the cheesecake with the strawberry sauce just before serving. You can cover the entire cheesecake with the strawberry topping or you can drizzle it over each piece if you are serving pieces individually.
Tips for The Best Strawberry Cheesecake
- 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.
- Don’t overbeat the filling. It can cause cracking.
More Strawberry Recipes
- Strawberry Donuts with Lemon Glaze
- Strawberry Cake Donuts
- Cheesecake Quesadillas
- Strawberry Cheesecake Mousse
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Strawberry Cheesecake
A light and creamy cheesecake topped with sweet strawberry sauce topping. It’s undoubtedly the best cheesecake you’ll ever have. There are quite a few steps but each one is straightforward and easy to follow.
Ingredients
For the crust
- 2 cups (200 g) graham cracker crumbs, about 2 sleeves
- ¼ cup (50g) granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 32 ounces (904 g) cream cheese, room temperature
- 1 ⅓ cups (266 g) granulated sugar
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
For the sauce
- 16 ounces (400 g) whole strawberries, diced
- 2 tablespoons cornstarch
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups (334 g) 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 at room temperature for about 1 ½ hours. Cover and refrigerate for at least 4 hours or overnight. Remove the sides of the pan And transfer the cheesecake to a serving platter.
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 or over individual slices just before serving.
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.
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.
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Nutrition Information:
Yield: 20 Serving Size: 20 servingsAmount Per Serving: Calories: 366Saturated Fat: 12gCholesterol: 97mgSodium: 267mgCarbohydrates: 36gSugar: 30gProtein: 4g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Watch the strawberry cheesecake web story!
The Best Cheesecake of All Time! Thank You for this mouth watering cheesecake! This is now the seventh time i have made it and it is better evry time i make it! May Gods Blessings be with you and your family.
Do i need to put the boiling water ?
The cheesecake will turn out best if baked in a water bath. However, you can place a pan of hot water on the lowest rack of the oven to achieve similar results.
Hi just made this cheesecake and i was wonderingnig the topping can be added later. They wanted it plain because not everyone is a fan of strawberry, would that be okay? And would they have to cool ot before eating it with the strawberries?
That should be fine but keep in mind the topping will thicken significantly upon refrigeration.
This turned out great, However I had to add a half hour to the baking time before it was set enough. I know all ovens are different, but mine is a year old and usually it’s 5-10 minute difference between ovens. Not sure what the issue is?
Hi Janie! Yes, ovens are different and this is noted in the recipe notes. I’ve moved around a lot and have baked in many different ovens. No oven has ever baked exactly the same. It’s not just the oven temperature that can fluctuate, but some ovens have hot spots or they heat unevenly. This is why a good recipe will give you visual cues to accompany approximate times. Also, for my recipe, the oven door should remain closed after it’s turned off. The residual heat will continue to cook the cheesecake. My method is to ensure a texture that is creamier than other recipes.
what do I set the temperature at if I am baking two cheesecakes at the same time in the same oven? Do I pick up the temperature from 300 degrees to 400? or what do you suggest is the best way to bake two cheesecakes at the same time.
I actually don’t recommend baking two cheesecakes at once. The cheesecakes need adequate airflow or they may be underbaked. I also don’t suggest raising the oven temperature to compensate for the extra cheesecake. This will result in uneven bursts of high heat which can compromise the end product. It’s just too risky.
I’d like to make this for a large family gathering, could I use one of those tin disposable cake pans instead of a springform pan? If so, how would that affect the recipe or water bath?
I’ve honestly never adjusted the recipe to fit into any other pan before. I could try to help if I knew what size pan you plan to use. The recipe bake time would need to be adjusted since it won’t be baked in the original pan size. If you plan to use a larger pan, it may be too big to fit in a roasting pan for a water bath. If you can’t bake in a water bath, the next best thing is a pan of hot water on the lower rack of the oven.
Hello!! I’ve been making this cheesecake for over a year now and I’m so grateful for this recipe!! It’s is ABSOLUTELY DELICIOUS!! I just wanted to ask you about freezing it! How long does the cheesecake last in the freezer and how do you recommend I cover it in the freezer to preserve it! Thank you again!
The cheesecake freezes well for up to 3 months. Wrap the chilled cheesecake tightly in several layers of plastic wrap followed by several layers of aluminum foil. If you have an airtight container that’s freezer safe, place the wrapped cheesecake in that also.
Best cheesecake I ever baked! Made it for a birthday and my whole family raved about how delicious it was. Recipe was clear and directions easy to follow. I’ve never gotten so many compliments. My only problem was not wrapping the pan well enough and a bit of water seeped into the crust. Make sure you do that and you won’t have a problem. I’ll also be using that excellent strawberry sauce as a topping for other cakes and ice cream. Absolutely fantastic!
Glad to hear everyone enjoyed the cheesecake, Karen! It’s a shame about the crust though.
Instead of using a roasting pan can I use something like a 12″ round pan?
That should be fine, just keep an eye on the water level. You may need to top it off during baking because it will evaporate.