If you are searching for a dessert that combines creamy indulgence with bright, fruity freshness, this Strawberry Cheesecake Recipe will quickly become your go-to favorite. Picture a perfectly baked cheesecake boasting a buttery graham cracker crust, a luxuriously smooth cream cheese filling, and a luscious strawberry topping that bursts with natural sweetness. This recipe balances richness and lightness beautifully, making it a dessert that not only satisfies your sweet tooth but also delights anyone lucky enough to share it with. Whether it’s for a special celebration or a cozy weekend treat, this Strawberry Cheesecake Recipe is sure to impress and become a cherished classic in your collection.
Ingredients You’ll Need
Creating the perfect strawberry cheesecake starts with simple, wholesome ingredients that work in harmony to create texture, flavor, and color. Each component plays a vital role, from the crunchy crust to the creamy filling and the vibrant strawberry glaze on top.
- 1 1/2 cups graham cracker crumbs: Provides a deliciously crunchy and slightly sweet base to hold all the flavors together.
- 1/4 cup granulated sugar (for crust): Sweetens the crust so it complements the creamy filling perfectly.
- 6 tablespoons unsalted butter (melted): Binds the crust ingredients and adds richness without overpowering.
- 3 (8 oz) packages cream cheese (softened): The star of your cheesecake, delivering that signature creamy and smooth texture.
- 1 cup granulated sugar (for filling): Sweetens the filling gently to balance the tanginess of the cream cheese.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor, enhancing all the other ingredients.
- 3 large eggs: Provide structure and help the filling set without losing any softness.
- 1/2 cup sour cream: Adds a slight tang and moisture, ensuring the filling is velvety but not overly dense.
- 1/4 cup heavy cream: Enhances the richness and creates a luscious, melt-in-your-mouth texture.
- 2 cups fresh strawberries (hulled and halved): Bring freshness and vibrant color to the topping, making it irresistible.
- 1/3 cup granulated sugar (for topping): Sweetens the strawberries just enough to brighten their natural juices.
- 1 tablespoon lemon juice: Balances sweetness with a hint of zesty brightness in the topping.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the strawberry topping into a glossy, spoonable glaze.
How to Make Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F to get the perfect baking temperature ready. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture looks similar to wet sand — this ensures the crust will hold together nicely without crumbling apart. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake it for 10 minutes so it firms up beautifully and then set it aside to cool slightly while you prepare the filling.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese until it is perfectly smooth and free of lumps; this is key to that signature silky cheesecake texture. Add in the sugar and vanilla extract, mixing until fully combined and fluffy. Next, add the eggs, one at a time, mixing gently after each addition to avoid incorporating too much air, which can cause cracks later. Stir in the sour cream and heavy cream until everything is blended well and smooth, creating the rich, creamy filling that will bake into perfection.
Step 3: Bake the Cheesecake
Pour the filling evenly over the slightly cooled crust and smooth the top to create a flawless appearance. Place your springform pan inside a larger roasting pan and carefully pour hot water halfway up the sides of the pan. This water bath method helps the cheesecake bake evenly and prevents cracking. Bake for 55 to 65 minutes—you’re looking for the center to still jiggle just slightly when moved, which ensures a creamy, custard-like interior. After baking, turn off the oven, crack the door open, and allow the cheesecake to cool inside for an hour. Then refrigerate it for at least 4 hours or ideally overnight to set fully.
Step 4: Prepare the Strawberry Topping
While your cheesecake chills, it’s time to make that irresistible strawberry glaze. Combine the fresh strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook gently for 5 to 6 minutes until the strawberries soften and release their juices. Stir in the cornstarch slurry and continue cooking for another 1 to 2 minutes until the mixture thickens into a glossy, spoonable topping. Let it cool completely before scooping it over the chilled cheesecake to finish your masterpiece.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Enhance your strawberry cheesecake even more by adding fresh whole strawberries or a sprinkle of finely chopped mint leaves on top. A light dusting of powdered sugar can also add a pretty, delicate touch that looks as good as it tastes. These simple garnishes make your dessert extra special and ready to impress guests.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a glass of chilled dessert wine to balance the rich creaminess. For a lighter accompaniment, fresh fruit salad or a small scoop of vanilla bean ice cream can complement the luscious textures and flavors perfectly.
Creative Ways to Present
Try serving slices of this Strawberry Cheesecake Recipe on individual dessert plates topped with a drizzle of chocolate sauce or a few edible flowers for an elegant look. You can also cut the cheesecake into bite-sized squares and offer them as part of a dessert buffet, allowing everyone to enjoy the creamy sweetness with a pop of strawberry brightness.
Make Ahead and Storage
Storing Leftovers
Any leftover cheesecake should be stored tightly covered in the refrigerator to keep it fresh and prevent it from drying out. Using an airtight container or wrapping it well with plastic wrap is best to maintain that creamy texture and fresh flavor for up to 4 days.
Freezing
You can freeze cheesecake slices to enjoy later by wrapping each slice carefully in plastic wrap and then foil. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and taste.
Reheating
Cheesecake is often best served chilled, but if you prefer it slightly warmer, allow it to sit at room temperature for about 30 minutes to soften gently. Avoid microwaving as it can change the texture and make it less creamy.
FAQs
Can I use frozen strawberries for the topping?
While fresh strawberries yield the best flavor and texture, you can use frozen strawberries for the topping. Just make sure to thaw and drain excess juice before cooking to avoid a watery topping.
Why does my cheesecake crack on top?
Cracking usually happens when too much air is beaten into the batter or if the oven temperature is too high. Using a water bath as in this recipe and mixing gently helps prevent those cracks for a smooth finish.
How long should I refrigerate the cheesecake before serving?
For the best texture and flavor, refrigerate your cheesecake for at least 4 hours, but overnight chilling is ideal to allow it to fully set and develop its rich creaminess.
Can I make the cheesecake without the strawberry topping?
Absolutely! The filling and crust are delicious on their own or you can top it with other fresh fruit, fruit compotes, or even a drizzle of caramel or chocolate sauce if you prefer.
Is this Strawberry Cheesecake Recipe suitable for vegetarians?
Yes, all the ingredients used in this recipe are vegetarian-friendly, making it a wonderful dessert choice for anyone following a vegetarian diet.
Final Thoughts
There is something truly special about this Strawberry Cheesecake Recipe that makes it stand out as a dessert perfect for any occasion. From the buttery crust to the luscious filling and the vibrant strawberry topping, every bite feels like a celebration. I encourage you to try this recipe soon — it’s sure to bring joy to your table and become a beloved favorite year-round.
Print
Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Cheesecake features a creamy, smooth cream cheese filling on a buttery graham cracker crust, topped with a luscious homemade strawberry compote. Baked to perfection with a water bath to ensure a silky texture, this dessert is perfect for any occasion and yields 12 generous slices.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the 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 heavy cream
For the strawberry topping:
- 2 cups fresh strawberries, hulled and halved
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, blending just until each egg is incorporated to avoid overmixing. Stir in sour cream and heavy cream until the mixture is smooth.
- Assemble and bake: Pour the cream cheese filling over the cooled crust and smooth the top evenly. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps ensure a creamy texture without cracking. Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that can cause cracking. Then, remove the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and chill.
- Prepare the strawberry topping: Combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 6 minutes until the strawberries soften and release juice. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 1 to 2 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- Serve: Spoon the cooled strawberry topping over the chilled cheesecake just before serving. Cut into 12 slices and enjoy this creamy, fruity dessert.
Notes
- For best results, use room temperature ingredients to ensure smooth filling.
- Do not overmix the batter to prevent cracks during baking.
- The strawberry topping can be made up to 2 days in advance and refrigerated.
