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.

The Best Strawberry Cheesecake Recipe

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

Scale

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