Strawberry Cheesecake

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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?

side view of slice of strawberry cheesecake on white plate

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.

cheesecake topped with strawberry sauce on white plate
How do you make a cheesecake base?

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.

cheesecake filling being poured in graham cracker crust

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.

strawberry cheesecake on white plate

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 Cheesecake

4.61 from 743 votes
Side view of slice of strawberry cheesecake on white plate.
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.
Jen Sobjack
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting Time 2 hours 20 minutes
Total Time 4 hours 20 minutes
Serving Size 20


For the crust

  • 2 cups (200 g) graham cracker crumbs, about 2 sleeves
  • ¼ cup (50 g) granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling

  • 32 ounces (904 g) cream cheese, room temperature
  • 1 ⅓ cups (226 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
  • teaspoon salt
  • 2 cups (334 g) finely chopped strawberries


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.


  • 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.
  • Prevent a soggy cheesecake! Read through my helpful tips on how to prevent the water bath from leaking.
Make ahead tip
  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
  2. The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.


Serving: 1slice | Calories: 377kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 259mg | Potassium: 161mg | Fiber: 1g | Sugar: 32g | Vitamin A: 838IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: American

Watch the strawberry cheesecake web story!

4.61 from 743 votes (662 ratings without comment)

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Recipe Rating


  1. 5 stars
    Really delicious! I use to eat A LOT of cheesecacke, but never did it before. This recipie is just perfect! Best I ever ate!

  2. Have you made these into mini cheese cakes?

    1. Jen Sobjack says:

      I have not made mini cheesecakes with this recipe.

  3. This was my first ever cheesecake after owning the pan but being intimidated for years but I’m so glad I found this recipe for my first attempt! I did get nervous about the water bath at the last minute and skipped it but still used the roasting pan with water and put my cake on the tray inside above the water to bake and it came out flawless! I’ll definitely be using this base recipe for many more cheesecake creations!

  4. Can I use a glass baking dish instead ? Do I still cover the bottom of the dish with foil and bake it in a bigger pan with boiling water ? Any suggestions?

    1. Jen Sobjack says:

      It’s going to be hard to remove the cheesecake from the pan if you don’t use a springform. Glass pans also don’t bake evenly so I can’t guarantee the cheesecake will turn out the way it should.

  5. 5 stars
    I’m new to baking and my husband said this is better than Cheesecake Factory. Yummmm.

  6. Beginner friendly! Made it exactly the way it says minus not having room temp sour cream. But it didn’t matter. My husbands birthday cake turned out fabulous!! Gonna freeze some! Hoping it holds up! Thank you for this recipe!

  7. This cheesecake was so easy to make. Also it was so Delicious absolutely love the strawberry sauce.

  8. 5 stars
    I’ve attempted to make a few cheesecakes in my life and most of them ended up terrible. This one is delicious every single time! It’s a lot of work tho so I pretty much save it for special occasions. I also don’t use a springform pan I just use a regular 9” cheesecake pan so I’ve never had to worry about a soggy crust from the water bath.

  9. Best cheesecake recipe hands down! My husband says it’s way better than Cheesecake Factory!

  10. Can I make this 3-4 days ahead of time and keep it in the fridge?

    1. Jen Sobjack says:

      The cheesecake will keep for up to 4 days covered and stored in the refrigerator.