If you’ve ever dreamed of sinking your fork into a slice of silky, rich cheesecake crowned with ruby red strawberries, this recipe is your passport to bliss! There’s nothing quite like Creamy Strawberry Cheesecake: every bite is a celebration of tangy cream cheese, buttery graham cracker crust, and luscious homemade strawberry topping. Whether you’re planning a picnic, holiday dessert table, or just want to spoil yourself, this showstopping treat sits at the top of my dessert list for good reason!
Ingredients You’ll Need
This Creamy Strawberry Cheesecake comes together with a mix of staple ingredients and a few fresh extras. Each component plays a key role: buttery crumbs for crunch, smooth cream cheese for richness, and strawberries for all that gorgeous color and fresh zing.
- Graham cracker crumbs: The classic choice for a subtly sweet, nutty base that holds the cheesecake together.
- Granulated sugar: Adds essential sweetness to both the crust and cheesecake filling—be sure to measure carefully for perfect results!
- Unsalted butter (melted): Ensures your crust is golden and melded, not crumbly.
- Cream cheese (softened): The heart and soul of Creamy Strawberry Cheesecake; make sure it’s soft for the dreamiest texture.
- Vanilla extract: Elevates the filling with fragrant warmth and aromatic depth.
- Large eggs: These beauties give the filling lift and structure, while keeping it smooth.
- Sour cream: For that irresistibly creamy mouthfeel and subtle tangy finish.
- All-purpose flour: A spoonful stabilizes the filling, giving it a sliceable, velvety set.
- Fresh strawberries (hulled and sliced): The vibrant ruby topping that makes this cheesecake iconic.
- Lemon juice: Brightens the strawberry sauce, making flavors pop.
- Cornstarch: Thickens the strawberry topping so it’s glossy and spoonable.
- Water: Helps dissolve the cornstarch, ensuring a lump-free strawberry sauce.
- Sugar (for topping): Just enough to sweeten and gloss the strawberries, without overpowering their freshness.
How to Make Creamy Strawberry Cheesecake
Step 1: Make the Perfect Graham Cracker Crust
Start by combining your graham cracker crumbs, sugar, and melted butter in a bowl. Stir until all the crumbs are moistened and the mixture feels like damp sand—it should clump together when squeezed. Press this crumbly goodness firmly into the bottom of your 9-inch springform pan; use a flat-bottomed glass for a super even layer. Bake the crust at 325°F (163°C) for about 10 minutes. This quick bake sets the crust and adds beautiful flavor.
Step 2: Whip Up the Silky Cheesecake Filling
Once the crust is cooling, it’s time to create the heart of your Creamy Strawberry Cheesecake. In a large mixing bowl, beat the softened cream cheese until completely smooth. Add in the sugar and vanilla extract, blending until creamy. Now, add the eggs one at a time, beating well after each—this keeps the filling lump-free and airy. Gently mix in the sour cream and flour until just combined; avoid overbeating to keep the texture extra silky.
Step 3: Assemble and Bake
Pour your fragrant cheesecake batter over the cooled crust, using a spatula to smooth the top evenly. Bake in the preheated oven for 55–65 minutes; you’re looking for a center that’s mostly set with a slight jiggle (think of it as a gentle wobble, not a full-out slosh). When done, turn off the oven and let the cheesecake cool inside with the door propped open for one hour—this prevents cracks and keeps things ultra-creamy.
Step 4: Chill and Set
After the slow oven cool, transfer the cheesecake to your fridge and chill for at least 4 hours, or overnight if time allows. Chilling is non-negotiable: it’s what gives each slice its perfect creamy density and structure. Trust me, patience pays off here.
Step 5: Prepare the Fresh Strawberry Topping
As your cheesecake chills, make the topping by combining your sliced strawberries, lemon juice, cornstarch, water, and sugar in a saucepan. Cook gently over medium heat, stirring often, until the sauce thickens and becomes glossy—about 5–7 minutes. Let it cool completely before generously spooning over your masterpiece.
How to Serve Creamy Strawberry Cheesecake
Garnishes
Dress up your Creamy Strawberry Cheesecake with extra sliced fresh strawberries, a few mint sprigs, or a dusting of powdered sugar. For a special occasion, dot the edges with piped whipped cream or chocolate curls and watch your guests swoon.
Side Dishes
Balance the sweetness with a refreshing fruit salad, a simple berry compote, or even a tart lemon sorbet. A hot cup of freshly brewed coffee or a glass of crisp rosé can make your slice of cheesecake taste even more remarkable.
Creative Ways to Present
Try serving the cheesecake in pre-cut mini squares for parties, or layer cheesecake and strawberry topping in clear parfait glasses for an elegant twist. For extra flair, drizzle each slice with a little white chocolate or add a sprinkle of chopped pistachios for color and crunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Strawberry Cheesecake tightly covered in the fridge. It’s best enjoyed within three days, though I suspect it won’t stick around that long! Store the strawberry topping separately for the best texture.
Freezing
To freeze, wrap the fully cooled cheesecake (without topping) tightly in plastic wrap, then foil. Freeze for up to two months. Thaw overnight in the fridge. Add the strawberry topping just before serving for the freshest flavor.
Reheating
Cheesecake is one dessert best served chilled or at cool room temperature—no reheating needed. If you like your topping warm, gently heat it in a saucepan on low before spooning over your slice.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just thaw and drain them first to avoid extra liquid in the sauce. Frozen berries make it easy to enjoy Creamy Strawberry Cheesecake year-round, and the topping is still bright and delicious.
How do I prevent my cheesecake from cracking?
The incremental cooling is key: let your cheesecake rest slowly in the off oven with the door slightly ajar, then chill thoroughly. Also, avoid overmixing the batter, and consider running a knife around the pan’s edge after baking to loosen it before chilling.
Can I make this recipe gluten free?
You can! Swap in gluten-free graham crackers for the crust and you’re good to go. The rest of the Creamy Strawberry Cheesecake is naturally gluten free, making this treat accessible for everyone.
What’s the best way to get clean cheesecake slices?
Use a sharp knife dipped in hot water and wiped dry between each cut. This keeps each wedge pristine and prevents clumps from sticking—picture-perfect slices every time!
Can I substitute Greek yogurt for sour cream?
Yes, plain full-fat Greek yogurt works as a great stand-in for sour cream. It will make the filling a touch lighter but still creamy and delicious.
Final Thoughts
If you’re looking for the ultimate showstopper dessert, give this Creamy Strawberry Cheesecake a try. It’s rich, fresh, and easy enough for beginners, yet impressive enough for celebrations. The hardest part is waiting for it to chill! Grab your ingredients and get ready to indulge in a slice of pure happiness.
Print
Creamy Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy delight of this homemade Creamy Strawberry Cheesecake. A buttery graham cracker crust supports a luscious cheesecake filling, topped with a fresh strawberry compote for a burst of fruity flavor.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons sugar (for topping)
Instructions
- Prepare the Crust: Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the Filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time, then mix in sour cream and flour. Pour over crust and bake.
- Cool and Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Create the Topping: Cook strawberries, lemon juice, cornstarch, water, and sugar until thickened. Cool and spread over the chilled cheesecake.
Notes
- For a gluten-free version, use gluten-free graham crackers for the crust.
- You can use frozen strawberries for the topping—just thaw and drain before cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
