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Side view of slice of strawberry cheesecake on white plate.

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.
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting & Chill Time 6 hours
Total Time 8 hours
Servings 20

Ingredients

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
  • 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 1/2 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.
  • 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.