If you’ve ever dreamt of a dessert that marries creamy richness with fresh, fruity brightness, this Strawberry Cheesecake Recipe is going to become your new obsession. Imagine a buttery graham cracker crust holding a luxuriously smooth cream cheese filling, all topped with a luscious strawberry sauce that bursts with natural sweetness and just the right hint of tang. Every bite feels like a celebration, making it perfect for gatherings or a special treat just for yourself. This recipe strikes the perfect balance between indulgence and freshness, and trust me, once you try it, you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in creating the perfect Strawberry Cheesecake Recipe. From the crispy crust to the creamy filling and vibrant topping, every component adds a layer of flavor and texture that will delight your taste buds.
- 1 ½ cups graham cracker crumbs: Provides a crisp and buttery base that holds the cheesecake together beautifully.
- 2 Tablespoons granulated sugar: Sweetens and balances the slight saltiness of the crust.
- 1 Tablespoon light brown sugar (firmly packed): Adds subtle caramel notes to the crust for extra depth.
- 5 Tablespoons unsalted butter, melted: Binds the crust crumbs to create that perfect, dough-like texture.
- 24 oz cream cheese (softened, full-fat): The star of the filling, delivering that rich and velvety taste everyone loves in cheesecake.
- 1 cup granulated sugar: Sweetens the filling just right without overpowering the cream cheese flavor.
- ½ cup sour cream: Adds a subtle tanginess and ensures a luxurious, moist texture.
- 1 teaspoon vanilla extract: Enhances all the flavors and lends a warm, aromatic note.
- 3 large eggs (lightly beaten, room temperature preferred): Provides structure and smoothness to the cheesecake filling.
- 1 ½ lb fresh or frozen strawberries (rinsed, hulled, and quartered): The fresh burst of fruity sweetness that makes this recipe truly special.
- ¼ cup granulated sugar: Sweetens the strawberry topping perfectly.
- 1 ½ Tablespoon cornstarch: Thickens the strawberry sauce to a beautiful, glossy finish.
- 1 Tablespoon lemon juice: Brightens the strawberry flavor with a zesty kick.
- 2 Tablespoon water: Helps dissolve the cornstarch for a smooth topping consistency.
- 1 Tablespoon butter (salted or unsalted): Adds richness and shine to the strawberry sauce.
How to Make Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Mix the graham cracker crumbs, 2 tablespoons of granulated sugar, light brown sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake it for about 10 minutes, then set it aside to cool. This step is key to getting that perfectly crispy base that supports the creamy filling without getting soggy.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until it’s exceptionally smooth and fluffy. Gradually add 1 cup of granulated sugar and continue beating to combine. Mix in the sour cream and vanilla extract for tang and warmth. Finally, add the lightly beaten eggs one at a time, gently folding them in to create a silky filling. Pour this luscious mixture over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Place your cheesecake in the preheated oven and bake for about 50 minutes. The edges should be set, but the center will still have a slight wobble when you gently shake the pan. Avoid overbaking to keep your cheesecake creamy rather than dry and cracked. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gradually—this helps prevent cracks too.
Step 4: Prepare the Strawberry Topping
While the cheesecake bakes and cools, combine the quartered strawberries, ¼ cup sugar, lemon juice, and water in a saucepan over medium heat. Stir and cook until the strawberries start releasing juice. Mix cornstarch with a tablespoon of cold water until smooth, then stir this slurry into the strawberries. Cook until the mixture thickens and glistens. Remove from heat and stir in the butter until melted and glossy. Let the topping cool to room temperature before spreading it over your chilled cheesecake for that perfect finish.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Top your Strawberry Cheesecake Recipe with extra fresh strawberries for that eye-catching pop of color and freshness. A light dusting of powdered sugar or a few mint leaves can also add a sophisticated touch to each slice, making it look as good as it tastes.
Side Dishes
If you’re serving this cheesecake at a gathering, consider pairing it with a dollop of whipped cream or a scoop of vanilla bean ice cream. Fresh fruit salads or a simple glass of sparkling rosé will complement the dessert’s rich and fruity flavors beautifully.
Creative Ways to Present
For a show-stopping presentation, serve individual cheesecake jars layered with crushed graham crackers, cheesecake filling, and strawberry sauce. Alternatively, create mini cheesecake bites using a muffin tin—perfect for parties or when you want to indulge without committing to a full slice.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container in the refrigerator. Properly chilled, your cheesecake will stay fresh and delicious for up to 5 days, maintaining that creamy texture and flavorful strawberry topping.
Freezing
You can freeze your Strawberry Cheesecake Recipe by wrapping it thoroughly in plastic wrap and a layer of aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready, thaw it overnight in the refrigerator to preserve its creamy texture without any ice crystals.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it slightly warm, let a slice sit at room temperature for about 15 minutes before eating. Avoid microwaving, as it can ruin the rich texture and cause the topping to lose its shine.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Frozen strawberries work well and still provide that fresh, vibrant flavor after cooking. Just make sure to thaw and drain excess liquid before cooking the topping for the best results.
Do I need a water bath for baking this cheesecake?
This recipe does not require a water bath, but if you’re worried about cracks, wrapping the pan in foil and using a water bath can help maintain even heat and moisture during baking.
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt is a good substitute and adds a similar tanginess to the filling, though the texture might be slightly less creamy. Use full-fat yogurt for the best outcome.
What is the best way to soften cream cheese quickly?
To soften cream cheese fast, cut it into small cubes and let it sit at room temperature for about 30 minutes. You can also microwave it in short 10-second bursts, but be careful not to melt it.
How do I prevent cracks on my cheesecake?
Prevent cracks by baking at the right temperature, avoiding overmixing the batter, and allowing the cheesecake to cool gradually before refrigerating. Running a knife around the edges after baking can also help it release smoothly.
Final Thoughts
Making this Strawberry Cheesecake Recipe is like giving yourself a sweet, comforting hug. It’s a dessert that shines with simple, quality ingredients and a lovingly crafted process that results in pure bliss on a plate. Whether it’s your first time or your hundredth, I can promise this cheesecake will warm your heart and delight everyone lucky enough to have a slice. So go ahead, get baking, and enjoy every luscious bite!
Print
Strawberry Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic Strawberry Cheesecake featuring a buttery graham cracker crust, rich and creamy full-fat cream cheese filling, and a luscious fresh strawberry topping. Perfectly baked to a smooth texture and finished with a bright, sweet strawberry glaze, this dessert is ideal for celebrations or anytime you crave a delicious, fruity cheesecake.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 5 Tablespoons unsalted butter, melted
Filling
- 24 oz cream cheese (softened, full-fat)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten, room temperature preferred)
Strawberry Topping
- 1 ½ lb fresh or frozen strawberries (rinsed, hulled, and quartered)
- ¼ cup granulated sugar
- 1 ½ Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter (salted or unsalted)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and light brown sugar. Stir in the melted unsalted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and mix well. Blend in sour cream and vanilla extract. Gradually add the lightly beaten eggs, blending just until incorporated to keep the batter smooth and avoid overmixing.
- Assemble and Bake: Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 50 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan.
- Prepare Strawberry Topping: While the cheesecake bakes, combine the quartered strawberries, granulated sugar, cornstarch, lemon juice, and water in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 5-7 minutes. Stir in the butter until melted and smooth. Remove from heat and let cool.
- Cool and Top Cheesecake: Allow the baked cheesecake to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results. Just before serving, spoon the strawberry topping evenly over the chilled cheesecake.
- Serve: Carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy your delicious strawberry cheesecake.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Use room temperature eggs to help with smooth blending and to prevent cracking during baking.
- If using frozen strawberries, thaw and drain excess liquid to avoid a watery topping.
- Using a water bath during baking can help prevent cracks in the cheesecake, but it is optional.
- Let the cheesecake cool gradually to avoid cracking.
- The strawberry topping can be made in advance and refrigerated for up to 2 days.
