Take everything you love about creamy, dreamy desserts and combine it with the sweet-tangy brightness of fresh berries, and you have this incredible Strawberry Cheesecake. It’s a showstopping treat perfect for birthdays, dinner parties, or just when you deserve something extra special. With its buttery graham cracker crust, ultra-smooth filling, and an irresistible strawberry sauce cascading down the sides, this is the kind of dessert that never has leftovers for long. Once you try this Strawberry Cheesecake, you’ll understand why it’s a favorite in my kitchen—year-round!

Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each part of this Strawberry Cheesecake shines thanks to a handful of straightforward ingredients. These components don’t just build flavor—they create that lush texture, and those gorgeous layers of color that make every bite unforgettable.

Graham cracker crumbs: This classic base provides a deliciously crunchy, slightly sweet foundation that holds up to the creamy filling.
Butter (melted): Melted butter binds the crumbs, creating a firm crust and rich flavor.
Sugar (for crust): Adds a hint of sweetness and helps the crust caramelize just enough while baking.
Salt (for crust & batter): Just a pinch wakes up the flavors and balances the sweetness.
Cream cheese (softened): The star of the show—this is what gives the cheesecake its iconic, indulgent texture and tang.
Eggs: Essential for setting the filling and creating a smooth, custardy bite.
Sugar (for filling): Gives the filling its beloved sweetness and helps everything blend beautifully.
Sour cream: Adds a subtle tang and keeps the filling exceptionally creamy and soft.
Vanilla extract: Just a teaspoon is all you need for warmth and classic cheesecake aroma.
Salt (for filling): Rounds out all the flavors and enhances the creamy-rich notes.
Strawberries: Both puréed and halved, they make that vibrant sauce and juicy topping pop.
Cornstarch: Thickens your strawberry topping so it clings perfectly to every slice.
Sugar (for topping): Brings out the natural sweetness in the strawberries.
Lemon juice: A splash of citrus cuts the sweetness and keeps your strawberry sauce bright and lively.

How to Make Strawberry Cheesecake

Step 1: Prepare Your Pan

Before you even think about cheesecake batter, get your pan ready! Preheat your oven to 350°F and line the bottom of a springform pan with parchment. Double-wrap the pan with heavy-duty aluminum foil so your water bath won’t sneak in—this gives you a leak-proof setup for perfect, crack-free cheesecakes every time.

Step 2: Make and Bake the Crust

Crush those graham crackers into fine crumbs (grab your food processor, or use a zip-top bag and rolling pin for kitchen therapy). Mix with melted butter, sugar, and a tiny pinch of salt until it’s wet-sandy and holds its shape. Press the mixture firmly into your prepared pan, making sure to get the base and some of the sides. Bake for 8–10 minutes, then set aside—your kitchen will already smell amazing!

Step 3: Whip Up the Cheesecake Batter

Drop the oven temperature to 325°F. In a stand mixer or with a handheld mixer, beat your softened cream cheese, eggs, sugar, sour cream, vanilla, and salt together until you have an ultrasmooth, fluffy batter—scraping the bowl as needed. Turn the speed down low for a minute or two to pop any sneaky air bubbles. This is the key to the silkiest, most luscious Strawberry Cheesecake.

Step 4: Bake the Cheesecake in a Water Bath

Pour your dreamy batter into the cooled crust and tap the pan on a towel-lined counter to burst more air bubbles. Nestle the wrapped pan into a larger roasting pan, then pour hot water in so it comes a few inches up the sides—this gentle bath keeps things creamy. Bake for 75 minutes until just set. Then, crack the oven open with a wooden spoon and let it cool inside for another hour (it helps prevent sinking or cracking!).

Step 5: Chill and Set

Carefully remove your cheesecake from the water bath and foil. Let it reach room temperature first, then cover loosely and refrigerate for at least 4 hours (overnight is even better). This patience pays off with a firm, sliceable Strawberry Cheesecake that’s worth every second of waiting!

Step 6: Make the Strawberry Topping

Halve half of your strawberries and purée the rest until smooth. Cook the purée with cornstarch, sugar, and lemon juice until bubbly and thick. Stir in those strawberry halves—this gives you the perfect mix of glossy sauce and juicy bites. Taste and add more sugar or lemon as needed. The sauce thickens as it cools and clings beautifully on top of the cheesecake.

Step 7: Serve It Up

Once the cheesecake is completely chilled, carefully unmold it. Spoon the cooled strawberry topping over the cheesecake (save a little extra for folks who want more on their slice!). Use a thin, sharp knife dipped in hot water and wiped dry before each cut—this yields neat, photo-worthy slices of Strawberry Cheesecake every time. Serve and watch it disappear!

How to Serve Strawberry Cheesecake

Garnishes

A Strawberry Cheesecake practically begs for a few finishing flourishes. A crown of freshly sliced strawberries, a sprinkle of lemon zest, or a handful of chopped pistachios can really amp up both the flavor and wow-factor. If you’re in the mood for something decadent, a dollop of whipped cream never hurt anyone!

Side Dishes

Because Strawberry Cheesecake is already rich and luxurious, keep your sides light and simple. Think fresh berries in a bowl, a crisp glass of cold milk, or a hot cup of coffee or tea. Or, for a playful twist, serve with a scoop of lemon or vanilla ice cream for a dreamy dessert duo.

Creative Ways to Present

For a stunning finish at gatherings, slice your Strawberry Cheesecake into wedges and serve each on individual plates with an extra drizzle of strawberry sauce. Feeling fancy? Layer mini cheesecakes in jars with the crust, filling, and strawberry topping for adorable, portable desserts. Or cut into bite-size bars for a crowd-pleasing, finger-food version.

Make Ahead and Storage

Storing Leftovers

Your Strawberry Cheesecake will keep beautifully in the fridge for up to 5 days. Store slices in an airtight container or tightly wrapped with plastic wrap. For best results, keep the strawberry sauce separate and add it just before serving, so each piece stays perfectly fresh.

Freezing

Cheesecake is surprisingly freezer-friendly! Wrap the un-topped cake (whole or in slices) securely with plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add your strawberry topping and any fresh garnishes right before serving for that just-made taste and texture.

Reheating

No need to reheat—Strawberry Cheesecake is enjoyed chilled! If you’d like a softer texture, simply let your slice sit at room temperature for about 15 minutes before serving. This takes the chill off and makes the filling ultra-creamy.

FAQs

Can I use frozen strawberries for the topping?

Absolutely! Just thaw and drain them well before puréeing, and you may want to add a little extra lemon juice or sugar to bring out their flavor. The sauce might be a touch runnier, but it’ll still taste fantastic.

What’s the best way to prevent cracks in my cheesecake?

A gentle water bath is your best friend! It evens out the baking temperature and adds moisture, stopping the filling from overbaking or pulling away from the sides. Letting the cheesecake cool slowly in the oven before chilling helps too.

Can I make Strawberry Cheesecake ahead of time?

Yes, and it’s actually preferred! Your cheesecake needs at least 4 hours to chill and set, but you can easily make it a day or even two in advance. Just keep the topping and garnishes separate until you’re ready to serve.

What can I substitute if I don’t have sour cream?

Plain Greek yogurt is a fantastic alternative for sour cream in cheesecake. It still gives you that tang and creamy texture without changing the flavor too much.

How do I get perfectly clean slices?

Use a sharp, thin knife dipped in hot water and wiped dry between cuts. This keeps every slice neat, minimizes sticking, and really shows off the stunning layers in your Strawberry Cheesecake.

Final Thoughts

If you’re looking for a dessert that’s both comforting and impressive, this Strawberry Cheesecake fits the bill perfectly. Whether it’s a party centerpiece or a quiet weekend treat, every bite brings together buttery, creamy, and fruity perfection. I hope you give this recipe a whirl and find yourself craving it as much as I do!

Strawberry Cheesecake Recipe

★★★★★

5.2 from 25 reviews

Author: lina
Total Time: 5 hours
Yield: 1 cheesecake (8-10 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the creamy decadence of this Strawberry Cheesecake, topped with a fresh, vibrant strawberry sauce. A perfect blend of sweet and tangy flavors in every bite!

Instructions

Preheat oven: Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.
Crust: Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. Pat down firmly in the pan to form an even layer. Bake for 8 to 10 minutes. Set aside.
Cheesecake Filling: Make the batter: Reduce the oven to 325°F. Beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth. Pour into the pan; remove air bubbles. Place in a water bath and bake at 325°F for 75 minutes. Let it cool in the oven.
Chill: Remove from the water bath and chill in the fridge for at least 4 hours to overnight.
Strawberry Topping: Halve half the strawberries and set aside. Purée the other half, mix with cornstarch, sugar, and lemon juice. Heat until boiling. Add strawberry halves and adjust sweetness. Top the cheesecake with the sauce and serve.

Notes

Note 1: You can use pre-crushed graham crackers or crush them yourself.
Note 2: Ensure cream cheese is softened for a smooth batter.
Note 3: Sour cream adds a tangy richness to the cheesecake.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 24g
Sodium: 320mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg

Keywords: Strawberry Cheesecake, Cheesecake Recipe, Dessert, Strawberry Topping