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    Home » Cheesecakes » Strawberry Cheesecake

    Strawberry Cheesecake

    Published: May 17, 2018 by Jen Sobjack · 214 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

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

    side view of slice of strawberry cheesecake on white plate

    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.

    cheesecake topped with strawberry sauce on white plate

    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.

    graham crackers in food processor
    graham cracker crumbs
    graham cracker crust pressed into pan with spoon

    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.

    cheesecake filling being poured in graham cracker crust

    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.

    diced strawberries in glass bowl
    strawberry puree in food processor
    Fresh strawberry topping for cheesecake in a saucepan.
    strawberry cheesecake on white plate

    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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    Continue to Content
    side view of slice of strawberry cheesecake on white plate

    Strawberry Cheesecake

    Yield: 20 servings
    Prep Time: 45 minutes
    Cook Time: 1 hour 15 minutes
    Resting Time: 2 hours 20 minutes
    Total Time: 4 hours 20 minutes

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

    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

    1. 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. 
    2. 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

    1. Reduce the oven temperature to 300ºF. 
    2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
    3. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth. 
    4. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
    5. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
    6. 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. 
    7. 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

    1. 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.
    2. Cook over medium heat, stirring constantly until thickened, about 15 minutes.
    3. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
    4. Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
    5. Remove the sides of the pan 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

    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.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • 9-inch Cheesecake Pan
      9-inch Cheesecake Pan
    • Paddle Attachment
      Paddle Attachment
    • Stand Mixer
      Stand Mixer
    Nutrition Information:
    Yield: 20 Serving Size: 20 servings
    Amount 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.

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    © Jen Sobjack
    Cuisine: American / Category: Cheesecakes

    Watch the strawberry cheesecake web story!

    Previous Post: « Ciabatta Bread
    Next Post: Birthday Cake »

    Reader Interactions

    Comments

    1. Sandra says

      July 19, 2020 at 10:33 pm

      Just one word: WOW. I was always so intimidated by cheesecake, so I usually chicken out and make the no-bake kind, but this recipe is basically foolproof. Absolutely delicious.

      Reply
    2. Faye says

      July 19, 2020 at 5:54 am

      I was wondering if I can divide this into 2 6” pan and for how long should I bake them?

      Reply
      • Jen Sobjack says

        July 19, 2020 at 8:23 am

        That should be fine to do. The bake time will need to be reduced but I'm not exactly sure how long because I've never baked a 6-inch cheesecake. My suggestion is to start checking for doneness at around 30 minutes.

        Reply
        • Faye says

          July 20, 2020 at 6:41 am

          Thank you so much! Will try it in a 6” pan next time. Really love this recipe, it was a hit with fam and friends

    3. John says

      July 11, 2020 at 5:55 am

      Came out perfect. Not one crack. Light and fluffy. First time making a cheesecake. Everybody loved it. Will be making this one again.

      Thank you.

      Reply
    4. Safa says

      July 10, 2020 at 4:40 am

      Is it fine if I skip the water bath

      Reply
      • Jen Sobjack says

        July 10, 2020 at 9:35 am

        You can place a pan of hot water on the lowest rack below the cheesecake for similar results as a water bath.

        Reply
    5. Quinn says

      July 09, 2020 at 2:40 am

      Love this recipe! We’re moving so I don’t have my beautiful spring pan but I’ve made do and with the extra Crust and batter I made Cheesecake jars (special request from the family) so I threw it in a crock pot for a few hours and Yum! 😋

      Reply
    6. Jo says

      July 02, 2020 at 7:22 pm

      This was amazing!!!!!!
      If I wanted to make with raspberries.....would I just switch out the strawberries for raspberries? Or do you have a separate recipe for the raspberry topping?

      Reply
      • Jen Sobjack says

        July 03, 2020 at 9:35 am

        I haven't made it with raspberries but it may turn out okay. You may want to sieve the seeds out though.

        Reply
    7. Giselle Lemus says

      July 02, 2020 at 5:08 pm

      Am I able to put the strawberry topping on the cheesecake the next day?

      Reply
      • Jen Sobjack says

        July 03, 2020 at 9:34 am

        The strawberry topping contains cornstarch so I don't recommend making it until you decide to top the cheesecake. But yes, you can add it whenever you wish.

        Reply
    8. Bonnie Laundrie says

      July 01, 2020 at 7:46 pm

      Excellent cheesecake recipe. Moist and delicious

      Reply
    9. Giselle Lemus says

      July 01, 2020 at 8:38 am

      Am I able to use a 10-inch pan instead of a 9-inch?

      Reply
      • Jen Sobjack says

        July 01, 2020 at 10:13 am

        That should be fine but keep in mind the layers will be thinner and the bake may need to be adjusted slightly.

        Reply
    10. Sophia says

      June 26, 2020 at 4:36 am

      Ideally what temperature should you bake it

      Reply
      • Jen Sobjack says

        June 26, 2020 at 9:00 am

        The baking temperature is noted in step 1 of the recipe.

        Reply
    11. Leticia Lopez says

      June 24, 2020 at 10:36 am

      I have completely ruined cheesecake for my husband forever if it's not this recipe! He completely loves it. Along with many friends and family who I've made this for. Even people who aren't the biggest fans of cheesecake have requested me to make this. Thanks for sharing!

      Reply
    12. Dalilah Garcia says

      June 23, 2020 at 11:25 pm

      1st time making a Strawberry Cheesecake and it was so delicious. My family loved it. Thank you.

      Reply
    13. Jojo says

      June 23, 2020 at 8:46 am

      Delicious!!
      But it is very messy to slice. Do you have any good sliding tips? Like maybe use a knife dipped in hot water?

      Reply
      • Jen Sobjack says

        June 23, 2020 at 10:05 am

        If made correctly, it shouldn't be messy. Make sure to allow ample time for the cheesecake to set before slicing. You can even freeze it before slicing for neater edges. And a hot knife dipped in hot water is always a great way to slice cheesecake. Make sure the dry the blade first!

        Reply
    14. Hannah says

      June 19, 2020 at 8:20 am

      Hi there. Just curious... how much water do I put in the water bath if I place it under the pan in the oven for steam? (I’m afraid of the whole water bath idea so I want to try the steam idea first) Thanks so much!

      Reply
      • Jen Sobjack says

        June 19, 2020 at 5:48 pm

        There's no specific amount for this method. But, I usually fill my pan about half full so it's easy to carry without spilling water.

        Reply
    15. Christine C says

      June 17, 2020 at 5:43 pm

      Do you think this could be made as mini cheesecakes (using a mini cheesecakes pan)? I guess I could double layer the tin foil and wrap around the whole pan before putting in the water bath?

      LOVE this recipe! My family said it’s one of (if not THE) best cheesecakes they’ve ever had.

      Reply
      • Jen Sobjack says

        June 18, 2020 at 10:47 am

        You can definitely bake the cheesecake in smaller pans. The bake time will need to be adjusted since the smaller cheesecakes won't need to bake as long. You can also place the pan of water on the lowest rack below the cheesecake to create steam. This method is almost just as good as a true water bath.

        Reply
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