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
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 (200 g) graham cracker crumbs, about 2 sleeves
- 1/4 cup (50g) granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 32 ounces (904 g) cream cheese, room temperature
- 1 1/3 cups (266 g) granulated sugar
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 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
- 1/8 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 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.
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.
Sandra says
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.
Faye says
I was wondering if I can divide this into 2 6” pan and for how long should I bake them?
Jen Sobjack says
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.
Faye says
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
John says
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.
Safa says
Is it fine if I skip the water bath
Jen Sobjack says
You can place a pan of hot water on the lowest rack below the cheesecake for similar results as a water bath.
Quinn says
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! 😋
Jo says
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?
Jen Sobjack says
I haven't made it with raspberries but it may turn out okay. You may want to sieve the seeds out though.
Giselle Lemus says
Am I able to put the strawberry topping on the cheesecake the next day?
Jen Sobjack says
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.
Bonnie Laundrie says
Excellent cheesecake recipe. Moist and delicious
Giselle Lemus says
Am I able to use a 10-inch pan instead of a 9-inch?
Jen Sobjack says
That should be fine but keep in mind the layers will be thinner and the bake may need to be adjusted slightly.
Sophia says
Ideally what temperature should you bake it
Jen Sobjack says
The baking temperature is noted in step 1 of the recipe.
Leticia Lopez says
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!
Dalilah Garcia says
1st time making a Strawberry Cheesecake and it was so delicious. My family loved it. Thank you.
Jojo says
Delicious!!
But it is very messy to slice. Do you have any good sliding tips? Like maybe use a knife dipped in hot water?
Jen Sobjack says
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!
Hannah says
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!
Jen Sobjack says
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.
Christine C says
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.
Jen Sobjack says
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.