Strawberry Cheesecake
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This Strawberry Cheesecake recipe has spring and summer all of it! It has a buttery graham cracker crust, a rich and creamy cheesecake filling, a sweet and tangy sour cream topping, and finished with a fresh strawberry topping.
This strawberry topping is rich, glossy, loaded with real strawberries, and the kind of thin gyou’ll want to eat straight witha spoon before it even makes it onto the cheesecake.
I’m not sure if there’s any thing I love more than fresh strawberries. Not only do they smell amazing, but they make the best fresh strawberry cheesecake. Plus, I have an amazing strawberry slicer that makes slicing them for the top of the cheesecake so incredibly easy.
Why You’ll Love This Recipe
- Homemade strawberry topping with real berries
- Perfect make-ahead dessert
- Great for spring/summer gatherings
Ingredients
Graham cracker crumbs – Use store-bought crumbs or make your own by adding graham crackers intoa plastic bag and crushing them with a rolling pin or food processor.
Butter – I use salted butter for the graham cracker crust. You can use unsalted butter and forget about the salt or add a small pinch, 1/8 teaspoon or less, of salt to the crust mixture.
Cream Cheese – Full fat cream cheese is a must for cheesecake. Make sure to let the cream cheese come up to room temperature so it is blends into a creamy, smooth mixture.
Sour Cream – Full fat sour cream is another must for cheesecake and topping. Some people recommend to let it come up to room temperature to mix in, but find that it matters. It always mixes in easy even when it’s cold.
Strawberries – They’re the sweetest and bursting with flavor when they’re in season, but fresh strawberries at any point will work great.
Cornstarch – The cornstarch is used to thicken the strawberry topping.
Substitutions and Variations
- Use crushed vanilla wafers instead of graham crackers.
- Add lemon zest to the cheesecake filling for extra brightness.
- Top with whipped cream before serving.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Strawberry Cheesecake
Step 1: Prepare the crust
Mix together the graham cracker crumbs, sugar, and melted butter until coated. Press the crust firmly into the bottom and partway up the sides of the springform pan. Either chill the crust or bake it.
Step 2: Make the cheesecake filling
Beat the cream cheese until smooth and creamy. Then mix in the sugar until combined. Next beat in the sour cream and vanilla extract until combined. Add the eggs one at a time and mix in just untiul combined. Be sure to scrape the sides and bottom of the bowl after each addition is mixed in.
Step 3: Bake the cheesecake
Pour the cheesecake batter into the crust and gently tap the pan to release air bubbles.
Place the aluminum foil wrapped pan in a larger pan filled with hot water and bake until the edges are set and the center has a slight jiggle like set up jello.
Turn off the oven and allow the cheesecake to cool slowly with the oven door cracked.
Step 4: Add the sour cream topping
Mix together the sour cream and powdered sugar. Spread evenly over the top of the cooled cheesecake.
Chill overnight.
Step 5: Make the strawberry topping
Slice the strawberries and add 2 cups to a saucepan with sugar, cornstarch, and water until thicken.
Stir in the remaining fresh strawberries and chill until cold.
Top the set up cheesecake with the strawberring topping just before serving.
Tips for Best Results
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix once the eggs are added.
- A water bath is very important. It prevents too much browning and cracking.
- Let the cheesecake cool slowly to avoid cracking.
- Chill overnight to allow the cheesecake to set up. This gives the best texture and flavor.
How to Store and Freeze
Once the cheesecake is cooled to room temperature, cover and place in the fridge. It will last for about 5 days in the refrigerator.
To freeze the cheesecake, you’ll need to leave the strawberry topping off from it. Let the cheese cool to room temperature. Chill overnight to set the cheesecake up before popping it in the freezer until frozen solid.
Wrap the cheesecake tightly in two layers of plastic wrap and then a layer of heavy-duty aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
Cheesecakes usually have 4 reasons they crack. Overmixing the cheesecake batter once the eggs are mixed in, overbaking the cheesecake, cooling the cheesecake too quickly, and not using a water bath.
Yes! I actually recommend making the cheesecake a day ahead of time to give it time to set up and the strawberry topping to chill.
The edges will be set up completely. They won’t jiggle at all. The center will just slightly jiggle like set up jello moves.
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Strawberry Cheesecake
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Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup salted butter, melted
Cheesecake
- 32 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Sour Cream Topping
- 1/2 cup full-fat sour cream
- 2 teaspoons powdered sugar
Strawberry Sauce
- 1 lb fresh strawberries (about 2 1/2 cups sliced), sliced and divided
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/2 cup granulated sugar
Instructions
Crust
- Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray. Line the sides of the pan with 3-inch wide parchment paper strip. Wrap the outisde of the prepared springform pan with two layers of heavy duty foil.
- In a medium bowl, add the1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and melted 1/3 cup salted butter. Mix until the graham crackers are coated in the butter.
- Press the crust evenly and firmly into the bottom and 2/3 of the way up a 9-inch springform pan.
- Place in the fridge or freezer to chill while working on the cheesecake batter. For a firmer crust, place in the preheated oven and bake for 13 minutes and then let cool.
Cheesecake
- In a large mixing bowl, add the 32 ounces cream cheese. Beat using a hand mixer on medium speed until smooth and creamy.
- Add in the 1 1/4 cups granulated sugar and beat until combined. Scrape down the sides and bottom of the bowl.
- Add in the 1/2 cup full-fat sour cream and 2 teaspoons vanilla extract. Beat until smooth and creamy. Scrape down sides of the bowl.
- Add the 5 large eggs, one at a time, and beat in each egg just until combined. Scrape down the side and bottom of the bowl before adding the next egg.
- Pour the filling in the crust. Give it a few gentle taps on the counter to remove any air bubbles.
- Carefully place the cheesecake in a larger pan filled with 1 inch of hot water and place both pans in the preheated oven. Bake until the top of cheesecake turns golden, the edges are completely set, and the center only have a very slight jiggle to it, about 60 – 70 minutes.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake is at room temperature, work on the sour cream topping.
Sour Cream Topping
- In a small bowl, add the 1/2 cup full-fat sour cream and 2 teaspoons powdered sugar. Mix until combined.
- Spread over cheesecake using an angled spatula.
- Cover and refrigerate overnight until the cheesecake is set up.
Strawberry Topping
- Add 2 cups of the sliced strawberries, 1/4 cup water, 1 1/2 teaspoons cornstarch, and 1/2 cup granulated sugar in a medium saucepan over medium/high heat.
- Let it come up to a boil while mashing the strawberries with the back of a wooden spoon and let boil for 8 to 10 minutes until the strawberries are broken down and the syrup has thickened.
- Remove from the heat and stir in the remaining 1/2 cup of sliced strawberries.
- Pour into a bowl and cover with plastic wrap. Chill for 2 to 3 hours. If you feel the topping has thickened too much, you can add a small amount (starting with 1 teaspoon) of warm water to loosen the topping before using it.
- Just before serving, top the cheesecake with the strawberry topping.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)