There’s nothing quite like a homemade strawberry cheesecake to make any occasion feel special, and my foolproof recipe guarantees a creamy, dreamy dessert with a fresh berry topping every single time.
This classic baked cheesecake, with its buttery graham cracker crust and smooth, rich filling, is a showstopper that will have everyone begging for your secret.
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Key Takeaways
- This recipe is a total game-changer, giving you that perfect bakery-style cheesecake right in your own kitchen.
- The secret to its incredible texture is the water bath—don’t skip this step! It keeps the cheesecake from cracking and ensures a silky smooth finish.
- The fresh strawberry topping adds a beautiful, tangy contrast to the rich and creamy filling.
- You can easily make this a day or two ahead, which makes it the perfect stress-free dessert for any gathering. It’s a total lifesaver, just like my healthy turkey taco bowls!
Why You’ll Love This Strawberry Cheesecake
- Ultimate Creaminess: The filling is incredibly smooth and dense, with that luxurious melt-in-your-mouth texture that defines a classic cheesecake.
- The Perfect Crust: A buttery, slightly sweet graham cracker crust that bakes up crisp and golden, providing the perfect foundation for all that creamy goodness.
- A Burst of Freshness: The vibrant strawberry topping is made from real strawberries, and it adds a juicy, tangy flavor that cuts through the richness of the filling beautifully.
- Crowd-Pleaser: This dessert is a guaranteed hit at dinner parties, holiday gatherings, and potlucks. People just can’t get enough of it!
- Foolproof Techniques: I’ll walk you through simple tricks, like using room-temperature ingredients and a water bath, that will make you feel like a total pro. Speaking of simple dinner ideas, you should check out my recipe for a cozy creamy tuscan chicken soup—it’s just as easy and even more delicious!
- Strawberry Goodness: Strawberries aren’t just delicious; they’re also packed with Vitamin C and antioxidants. So you can feel a little bit good about indulging!
Food or Cultural Background
I still remember the first time I made a cheesecake from scratch. I was so nervous about it cracking or coming out lumpy. I grew up with my mom always grabbing a cheesecake from the bakery, so making one at home felt like a huge milestone.
This recipe, with its simple ingredients and foolproof steps, is the one that gave me the confidence to dive headfirst into baking. Over the years, I’ve tweaked it just a bit, but the core of it—that rich, creamy filling and simple crust—has remained the same.
It’s a dessert that feels celebratory but also deeply comforting, and it reminds me of those special family dinners and holiday gatherings. It’s like a hug on a plate, especially when you serve it alongside some stuffed shells with ground beef!
Ingredients for Strawberry Cheesecake
| Ingredient | Notes/Substitutes |
| For the crust: | |
| Graham cracker crumbs | Use gluten-free graham crackers for a gluten-free crust. |
| Granulated sugar | Can substitute with brown sugar for a richer flavor. |
| Melted unsalted butter | Use a plant-based butter to make it dairy-free. |
| For the filling: | |
| Cream cheese | Full-fat cream cheese is key for a creamy texture. Make sure it’s at room temperature! |
| Granulated sugar | Can use a mix of granulated and brown sugar for depth. |
| Sour cream | Greek yogurt or full-fat plain yogurt works in a pinch. |
| Vanilla extract | Almond extract can be used for a different flavor. |
| Salt | Essential for balancing the sweetness. |
| Large eggs | Make sure these are at room temperature. |
| For the sauce: | |
| Whole strawberries | Fresh or frozen (thawed) work great. |
| Cornstarch | Arrowroot powder or tapioca starch can be used as a thickener. |
| Granulated sugar | Can adjust to your desired sweetness. |
| Vanilla extract | A dash of lemon zest can brighten the flavor. |
| Salt | Just a pinch to enhance the other flavors. |
| Finely chopped strawberries | For texture and to make it look like cheesy garlic chicken wraps! |
Equipment Needed
- 9-inch springform pan
- Aluminum foil
- Electric mixer (handheld or stand mixer)
- Large mixing bowl
- Silicone spatula
- Roasting pan or large pan (for the water bath)
- Small saucepan
- Food processor or blender
How to Make Strawberry Cheesecake Step-by-Step
- Prep the oven and pan. Preheat your oven to 350°F and wrap the bottom of a 9-inch springform pan with a few layers of aluminum foil. This is super important to keep the water from the bath out!
- Make the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and 2 inches up the sides of your pan. Bake for 10 minutes, then set aside to cool.
- Whip the filling. Reduce the oven temperature to 300°F. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s perfectly smooth and creamy—no lumps! Add the sugar and sour cream, beating on low until everything is just combined. Mix in the vanilla and salt.
- Add the eggs gently. Using a spatula, gently fold in the lightly beaten eggs. Be careful not to overmix here; we just want them combined. Pour the batter over your cooled crust.
- Bake with a water bath. Carefully place the springform pan in the center of a large roasting pan. Fill the roasting pan with a couple of inches of boiling water. Bake for 1 hour, or until the edges are set but the center still has a slight jiggle. This gentle bake prevents cracking.
- Cool down slowly. Turn off the oven, but leave the cheesecake inside the water bath for another hour. This slow cooling is a game-changer! After that, remove the pan from the water bath and run a knife around the outer edge to loosen the cheesecake. Let it cool on a wire rack for about 90 minutes.
- Chill to perfection. Cover the cheesecake and pop it in the fridge for at least 4 hours, or even better, overnight. This chilling time is non-negotiable for a perfect slice.
- Make the sauce. While the cheesecake chills, add the diced strawberries and cornstarch to a food processor and blend until smooth. Transfer this to a medium saucepan and stir in the sugar. Cook over medium heat, stirring constantly, until the sauce thickens—it’ll take about 15 minutes. Remove it from the heat and stir in the vanilla, salt, and finely chopped strawberries. Let it cool for about 40 minutes, giving it a stir now and then. This topping is so versatile, you could even use it on my recipe for a one pot chicken dinner!
- Serve it up! Once the cheesecake is chilled, remove the sides of the pan and transfer it to a serving platter. Spread the cooled strawberry sauce evenly over the top just before serving.
Expert Tips for the Best Results
- Room Temperature is a Must: Don’t skip this step! Your cream cheese, sour cream, and eggs need to be at room temperature. This is the secret to a lump-free, silky-smooth filling.
- Use the Water Bath: This is my number one tip! The water bath creates a moist, even heat, which prevents the cheesecake from cracking. Trust me, it’s worth the extra step.
- Don’t Overmix the Eggs: Once the eggs are added, mix on low speed just until they’re incorporated. Overmixing adds too much air, which can cause the cheesecake to puff up and then fall.
- Embrace the Slow Chill: This is a marathon, not a sprint. The gradual cooling process in the oven, followed by a long chill in the fridge, is what gives you that perfect, dense texture. It’s also a great opportunity to make another classic like my easy pumpkin cobbler!
- Run a Knife Around the Edge: Once the cheesecake is done baking and cooling in the oven, run a small knife around the edge of the pan. This helps prevent the top from cracking as the cheesecake settles and cools.
What to Serve With Strawberry Cheesecake
- A simple dollop of freshly whipped cream.
- A scoop of vanilla bean ice cream.
- A light, crisp dessert wine like Moscato d’Asti.
- A cup of hot coffee or an iced latte.
Storing and Reheating Tips
- Store It: Store your strawberry cheesecake in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: You can make this cheesecake, without the topping, up to 2 days ahead of time. Just add the topping right before serving.
- Freeze It: For long-term storage, wrap the chilled cheesecake (without the topping) in a few layers of plastic wrap and then aluminum foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutrition Facts
Nutrition information is estimated and may vary based on ingredients and cooking methods.
| Nutrient | Amount per serving |
| Calories | 560 kcal |
| Total Fat | 38g |
| Saturated Fat | 22g |
| Cholesterol | 134mg |
| Sodium | 310mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 2g |
| Total Sugars | 39g |
| Protein | 8g |
FAQs About Strawberry Cheesecake
How do you put strawberries on cheesecake?
The best way is to make a simple strawberry sauce. Cook down diced strawberries with a bit of sugar and cornstarch until it thickens, then stir in some fresh, finely chopped strawberries for texture. This ensures every slice has a delicious and perfectly-set strawberry cheesecake topping.
What is the secret to making good cheesecake?
The secret is all about the technique! Make sure your ingredients are at room temperature, don’t overmix the batter once you add the eggs, and always use a water bath. This will give you that dense, creamy, and crack-free cheesecake you’re aiming for.
What is the difference between New York style cheesecake and regular cheesecake?
New York-style cheesecake is much denser and richer than regular cheesecake. It relies heavily on extra cream cheese and often includes a touch of sour cream or heavy cream to give it that signature thick, velvety texture. Regular strawberry cheesecake often has a lighter, fluffier filling.
Final Thoughts
I hope this recipe becomes a new favorite in your kitchen. It’s truly one of my go-to’s for special occasions, and it always gets rave reviews. Can’t wait to see your photos and hear how it turns out! Don’t forget to leave a review and let me know how it went. I’m always so excited to see your creations! If you’re looking for another classic recipe, be sure to check out my creamy white chicken chili!
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Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
There’s nothing quite like a homemade strawberry cheesecake to make any occasion feel special. My foolproof recipe guarantees a creamy, dreamy dessert with a fresh berry topping every single time. This classic baked cheesecake, with its buttery graham cracker crust and smooth, rich filling, is a showstopper that will have everyone begging for your secret.
Ingredients
- For the crust:
- 2 cups (200 g) graham cracker crumbs
- 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
- Prep the oven and pan. Preheat your oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
- Make the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- Whip the filling. Reduce the oven temperature to 300°F. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s perfectly smooth and creamy. Add the sugar and sour cream, beating on low until just combined. Mix in the vanilla and salt.
- Add the eggs gently. Using a spatula, gently fold in the lightly beaten eggs until just combined. Pour the batter over the cooled crust.
- Bake with a water bath. Place the springform pan in the center of a large roasting pan. Fill the roasting pan with a couple of inches of boiling water. Bake for 1 hour, or until the edges are set and the center is slightly jiggly.
- Cool down slowly. Turn off the oven, but leave the cheesecake inside the water bath for another hour. After that, remove the pan and run a knife around the outer edge to loosen the cheesecake. Let it cool on a wire rack for about 1 ½ hours.
- Chill to perfection. Cover the cheesecake and refrigerate for at least 4 hours, or overnight. Remove the sides of the pan and transfer it 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.
- Serve it up! Spread the cooled strawberry sauce evenly over the cheesecake or over individual slices just before serving.
Notes
- Room Temperature is a Must: Don’t skip this step! Your cream cheese, sour cream, and eggs need to be at room temperature. This is the secret to a lump-free, silky-smooth filling.
- Use the Water Bath: This is my number one tip! The water bath creates a moist, even heat, which prevents the cheesecake from cracking.
- Don’t Overmix the Eggs: Once the eggs are added, mix on low speed just until they’re incorporated. Overmixing adds too much air, which can cause the cheesecake to puff up and then fall.
- Embrace the Slow Chill: The gradual cooling process in the oven, followed by a long chill in the fridge, is what gives you that perfect, dense texture.
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 39 g
- Sodium: 310 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 134 mg
Keywords: Strawberry Cheesecake, Cheesecake Recipe, Baked Cheesecake, Homemade Cheesecake, Fresh Strawberry Dessert, Cream Cheese Dessert