This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.
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