If you’re on the hunt for a dessert that feels like a warm hug in every bite, this Strawberry Cheesecake Recipe is going to become your new best friend. It combines the creamy richness of classic cheesecake with the bright, fresh flavor of strawberries, resulting in a luscious treat that’s both elegant and approachable. This recipe balances the buttery graham cracker crust, smooth cream cheese filling, and a homemade strawberry topping that bursts with natural sweetness, making it perfect for any occasion—whether you’re treating yourself or dazzling guests. Trust me, once you try this Strawberry Cheesecake Recipe, it will quickly become a staple in your dessert rotation.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to nailing this cheesecake. Each element plays a vital role—from the crunchy graham cracker crust to the velvety cream cheese filling and the fresh strawberries that crown the dessert, every ingredient contributes to its perfect balance of flavor, texture, and color.
- Graham cracker sheets (252 grams, crushed): This forms the sturdy, buttery base that adds wonderful crunch and depth to the cheesecake.
- Granulated sugar (38 grams and 300 grams + 100 grams): Sweetens the crust, the filling, and the strawberry topping just right without overpowering.
- Unsalted butter (113 grams, melted): Binds the graham cracker crust and enriches its flavor beautifully.
- Kosher salt (â…› teaspoon): Enhances all the flavors and balances the sweetness.
- Cream cheese (32 ounces, room temperature): The star ingredient that creates the classic cheesecake’s smooth and creamy texture.
- Sour cream (½ cup, room temperature): Adds a subtle tang and silkiness to the filling, making it irresistibly soft.
- Large eggs (4): Help set the cheesecake with a lovely custard-like consistency.
- Pure vanilla extract (1 teaspoon): Infuses gentle sweetness and aromatics enhancing the overall flavor.
- Fresh strawberries (16 ounces, trimmed and sliced in half): Offers a burst of juicy freshness on top.
- Fresh lemon juice (1 tablespoon): Brightens the strawberry topping with a bit of zest.
- Cornstarch (1 tablespoon): Thickens the strawberry glaze to the perfect consistency.
- Water (2 tablespoons): Helps dissolve the cornstarch for the glaze.
How to Make Strawberry Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by crushing the 16 graham cracker sheets into fine crumbs—using a food processor or a zip-top bag and rolling pin works well. Combine the crumbs with 3 tablespoons of granulated sugar, melted unsalted butter, and ⅛ teaspoon of kosher salt. Press this mixture firmly into the bottom of a springform pan to create an even, compact crust. This foundation bakes up golden and crisp, providing the perfect base for the creamy filling.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the room temperature cream cheese until it’s silky smooth with no lumps. Gradually add 1½ cups of granulated sugar and continue beating until well incorporated and light. Mix in the sour cream and vanilla extract for that signature cheesecake tang and aroma. Then, add the eggs one at a time, beating gently after each to ensure the mixture stays airy and doesn’t curdle. This step is crucial as it guarantees a creamy, dense filling that’s not too heavy.
Step 3: Bake the Cheesecake
Pour the filling over the prepared crust, smoothing the top with a spatula. Bake your cheesecake at 325°F (163°C) for about 60 minutes. The edges should be set but the center will still have a slight wobble—that’s exactly what you want for that melt-in-your-mouth texture. Once done, let it cool gradually at room temperature before chilling in the fridge for several hours or overnight to fully set.
Step 4: Prepare and Add the Strawberry Topping
While the cheesecake chills, combine the 16 ounces of fresh strawberries, ½ cup granulated sugar, and 1 tablespoon of fresh lemon juice in a saucepan over medium heat. Stir until the strawberries release their juices and the sugar dissolves. Mix cornstarch with water to create a slurry, then stir into the fruit mixture and cook until it thickens like glossy jam. Let this cool slightly before spooning it generously over the chilled cheesecake, allowing those bright red berries to shine.
How to Serve Strawberry Cheesecake Recipe
Garnishes
The best part about this recipe is how beautifully it presents itself. For extra wow factor, garnish your cheesecake with a sprig of fresh mint, whole strawberries around the edges, or even a dusting of powdered sugar. These little touches add color, elegance, and a hint of freshness that complements the dessert’s creamy richness perfectly.
Side Dishes
This strawberry cheesecake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream to amplify the indulgence. If you want to keep things light, serve it alongside fresh berries or a simple green salad with a citrus vinaigrette to balance the meal with a bit of bite and brightness.
Creative Ways to Present
For a charming twist, serve this Strawberry Cheesecake Recipe as mini cheesecakes using muffin tins or individual ramekins. Another fun idea is layering crushed crust, filling, and strawberries in clear parfait glasses to show off the gorgeous layers—perfect for casual gatherings or an Instagram-worthy dessert table.
Make Ahead and Storage
Storing Leftovers
Once baked and fully chilled, store your leftover cheesecake tightly covered in the refrigerator. It keeps well for up to 4-5 days, allowing you to enjoy this luscious dessert over nearly a week with no compromise to flavor or texture.
Freezing
If you want to save your Strawberry Cheesecake Recipe for even longer, it freezes beautifully. Wrap the cheesecake securely with plastic wrap and then aluminum foil before placing it in the freezer. It can be kept frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best results.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not necessary. If you prefer it slightly less cold, let it sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the texture drastically.
FAQs
Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw and drain any excess liquid before cooking your topping to prevent it from becoming too watery.
How do I prevent cracks in my cheesecake?
To avoid cracks, make sure not to overmix the batter and try baking the cheesecake in a water bath to provide gentle, even heat. Also, avoid opening the oven door frequently during baking and let the cheesecake cool slowly.
Can I make this cheesecake gluten-free?
Absolutely! Simply substitute the graham cracker crust with gluten-free graham crackers or crushed gluten-free cookies, and proceed with the recipe as usual.
Is it necessary to use room temperature ingredients?
Using room temperature cream cheese, eggs, and sour cream helps everything mix together smoothly, ensuring a silky texture without lumps in your cheesecake filling.
How long does this Strawberry Cheesecake Recipe take to set?
After baking, it should be refrigerated for at least 4 hours, ideally overnight, to fully set and develop that perfect creamy firmness.
Final Thoughts
There is something truly special about making a homemade strawberry cheesecake that fills your kitchen with the most inviting aromas and your heart with joy. This Strawberry Cheesecake Recipe is a wonderful way to celebrate the fresh flavors of strawberries paired with the dreamy texture of cheesecake. Whether it’s a celebratory occasion or just a cozy night in, I can’t recommend trying this recipe enough—each bite is a little slice of heaven you won’t want to miss.
Print
Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Cheesecake recipe features a creamy, smooth cream cheese filling atop a buttery graham cracker crust, complemented by a fresh strawberry topping cooked into a sweet glaze. Perfectly balanced sweetness and tang make it an irresistible dessert for any occasion.
Ingredients
Crust
- 16 graham cracker sheets (252 grams, crushed)
- 3 tablespoons granulated sugar (38 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- â…› teaspoon kosher salt
Cheesecake Filling
- 32 ounces cream cheese (907 grams, room temperature, 4 bricks)
- 1½ cups granulated sugar (300 grams)
- ½ cup sour cream (114 grams, room temperature)
- 4 large eggs (200 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Strawberry Topping
- 16 ounces fresh strawberries (454 grams, trimmed and sliced in half)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon fresh lemon juice (14 grams, from ½ lemon)
- 1 tablespoon cornstarch (7 grams)
- 2 tablespoons water (28 grams)
Instructions
- Prepare the crust. Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham cracker sheets, 3 tablespoons of granulated sugar, melted butter, and kosher salt. Mix until well combined and the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.
- Make the cheesecake filling. In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1½ cups granulated sugar and continue beating until the mixture is light and fluffy. Blend in the sour cream and vanilla extract until fully incorporated. Add the eggs one at a time, beating on low speed after each addition just until combined to avoid incorporating too much air that could cause cracking.
- Bake the cheesecake. Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan in the oven and bake for 60 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour to cool gradually, preventing cracks. Then, remove from oven and allow to cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Prepare the strawberry topping. In a medium saucepan over medium heat, combine the sliced strawberries, ½ cup granulated sugar, and fresh lemon juice. Cook until the strawberries release their juices and the sugar dissolves, about 5 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the strawberries, and cook for 2-3 more minutes, stirring constantly until the mixture thickens into a glaze. Remove from heat and allow to cool completely.
- Assemble and serve. Once the cheesecake is fully chilled and firm, spread the cooled strawberry topping evenly over the cheesecake. Release the springform pan sides, slice into 8 or 8 pieces, and serve chilled. Enjoy your rich and creamy strawberry cheesecake with fresh, sweet topping!
Notes
- Ensure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake filling.
- Use a water bath or slow cooling in the oven to prevent cracks on the cheesecake surface.
- For best flavor and texture, chill the cheesecake overnight before serving.
- Strawberry topping can be made a day ahead and refrigerated.
- Use fresh, ripe strawberries for the best taste and natural sweetness.
