This Strawberry Cheesecake is a dreamy dessert that combines creamy richness with the bright, juicy sweetness of fresh strawberries. The velvety filling, made with smooth cream cheese and a hint of vanilla, sits atop a buttery graham cracker crust for the perfect balance of textures. With just 45 minutes of prep and a 50-minute bake, it’s surprisingly simple to create this showstopper.
After chilling for 6 hours, each slice offers a luscious, melt-in-your-mouth experience that’s both indulgent and refreshing. The vibrant strawberry topping adds a burst of flavor and a pop of color, making it as beautiful as it is delicious. Whether for a special occasion or a sweet treat, this cheesecake is sure to impress with every bite.
Ingredients for Strawberry Cheesecake
- For the Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 5 Tablespoons (74 g) unsalted butter, melted
- For the Cheesecake:
- 24 oz (680 g) cream cheese, softened (use full-fat for best results)
- 1 cup (200 g) granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten (room temperature preferred)
- For the Topping:
- 1 ½ lb fresh or frozen strawberries (rinsed, hulled, and quartered)
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 2 Tablespoons water
- 1 Tablespoon butter (salted or unsalted)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 325°F (160°C).
- Make the crust:
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and brown sugar.
- Stir in melted butter until crumbs are evenly moistened.
- Press the mixture into the bottom and up the sides of a 9” springform pan. Use the bottom of a glass to help press it evenly. Set aside.
- Prepare the cheesecake filling:
- In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer on medium-low speed until smooth and creamy.
- Scrape the sides and bottom of the bowl with a spatula to ensure everything is combined.
- Add sour cream and vanilla extract, mixing until just combined.
- Add eggs one at a time, mixing until just combined after each addition. Avoid over-mixing to prevent puffing during baking.
- Bake the cheesecake:
- Pour the batter into the prepared crust and bake at 325°F (160°C) for 45-50 minutes. The center should be slightly jiggly but mostly set.
- Let the cheesecake cool at room temperature until no longer warm, then refrigerate for at least 6 hours (preferably overnight). Do not remove the springform collar until ready to serve.
- Make the strawberry topping:
- In a small saucepan, whisk together sugar and cornstarch.
- Add half the strawberries, water, and lemon juice. Cook over medium/low heat, stirring constantly, until strawberries release their juices and the sauce thickens.
- Remove from heat, add the remaining strawberries and butter, and stir until combined.
- Let the topping cool until no longer warm (you can refrigerate to speed this up) before pouring over the chilled cheesecake.
- Serve: Serve immediately for a loose, messy topping, or let it set in the fridge for at least an hour for neat slices.
Perfect Pairings: Serving Suggestions
This Strawberry Cheesecake is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a sprinkle of crushed graham crackers for added texture. For a refreshing twist, serve with a side of mint leaves or a drizzle of white chocolate sauce. Pair it with a cup of hot coffee or iced tea for a delightful dessert experience.
Storage Secrets: Keeping It Fresh
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. If you’d like to freeze it, wrap the cheesecake (without the topping) tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight and add the strawberry topping just before serving.
Time-Saving Tips for Busy Bakers
To save time, prepare the graham cracker crust a day ahead and store it in the fridge. You can also use store-bought graham cracker crust if you’re in a pinch. For the topping, consider using frozen strawberries—they work just as well and are often pre-sliced, saving you prep time.
Recipe Variations: Mix It Up
Swap out the strawberries for blueberries, raspberries, or a mix of your favorite berries for a different flavor profile. For a richer cheesecake, try adding lemon zest to the filling or a splash of amaretto to the topping. If you’re feeling adventurous, experiment with a chocolate graham cracker crust for a decadent twist.
Equipment Essentials: Tools You’ll Need
Make sure you have a 9-inch springform pan for easy removal of the cheesecake. A stand mixer or hand mixer will help achieve a smooth, creamy filling. For the crust, a glass or flat-bottomed measuring cup works perfectly to press the crumbs evenly. Don’t forget a small saucepan for the strawberry topping!
Strawberry Cheesecake
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (170 g)
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons unsalted butter, melted (74 g)
For the Cheesecake
- 24 oz cream cheese softened (680 g) (use full-fat)
- 1 cup granulated sugar (200 g)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
For the Topping
- 1 ½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup granulated sugar (50 g)
- 1 ½ Tablespoon cornstarch see note
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter salted or unsalted
Instructions
- Preheat your oven to 325F (160C).
- Graham Cracker Crust In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
- Cheesecake Filling In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.
- Stir in the sour cream and vanilla extract until just combined.
- Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.
- Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).
- Allow the cheesecake to cool at room temperature until it’s no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
- Strawberry Topping In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.
- Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.
- Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.