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This strawberry cheesecake has a light and creamy base topped with a delicious strawberry topping made of fresh strawberries and lemon juice! Read on for detailed tips on how to make the best strawberry cheesecake! This recipe is a variation on this New York cheesecake.
This strawberry cheesecake is a wonderful combination of rich, creamy New York cheesecake and bright, homemade strawberry sauce! It makes the best summertime dessert and is perfect for using those fresh, ripe, seasonal strawberries.
Strawberry cheesecake is also great for bringing to a potluck and is a stunning dessert for Thanksgiving and Christmas, making it a superb dessert for the holidays.
The homemade strawberry topping is the highlight of this cheesecake! It includes both puréed and halved strawberries to make a vibrant, bright red sauce that’s thin enough to pour but thick enough to stay on the cheesecake.
The halved strawberry pieces create a beautiful presentation and add texture to this topping. It’s a striking sauce that can be added to plenty of other desserts, not just cheesecake.
Tips for the best strawberry cheesecake
- Room temperature ingredients – To achieve a smooth batter, use room temperature cream cheese and eggs. To soften the cream cheese, my preferred method is microwaving it for 20 seconds at a time on 50% power. This warms the cream cheese which helps get a smooth batter.
- Remove air bubbles – The most common reason for cracked cheesecake is over-mixing and large air bubbles. Over-mixing creates air bubbles that make their way to the surface during baking, resulting in cracks. To remove air bubbles, mix the batter on the lowest speed for 2 minutes to push up air bubbles so you can easily pop them. Slowly pour the batter from a height of 6 inches to pop large air bubbles, and finally bang the pan on the counter to release any remaining air bubbles.
- Wait for the strawberry topping to reach room temperature before topping your cheesecake. Hot strawberry sauce can melt the cheesecake.
- Avoid watering down the strawberry sauce. It should be thick enough to stay on the cheesecake while still being thin enough to pour and create a drip effect.
Ingredients for Strawberry Cheesecake
Cheesecake Filling Ingredients
- Graham crackers – Use a food processor to make crumbs or place the crackers in a resealable bag and crush them with a rolling pin or a kitchen mallet.
- Cream cheese – Use softened full-fat cream cheese. My preferred method is to microwave them on 50% power for 20 seconds at a time.
- Sour cream – Use full-fat sour cream for the best flavor. For a silkier, softer version replace half the sour cream with heavy cream.
- Eggs – I recommend room temperature eggs for easy mixing.
- Sugar – Use fine, granulated sugar that quickly dissolves in the batter.
Strawberry Topping Ingredients
- Strawberries – Use fresh, ripe strawberries. Half of the strawberries are puréed to create a smooth, viscous sauce. Halve the other half or cut them into big pieces to add texture.
- Sugar – Use fine granulated sugar. Start with less and adjust with more if needed.
- Lemon juice – Use fresh lemon juice. It adds the perfect amount of brightness to the sauce.
- Cornstarch – A bit of cornstarch slightly thickens the strawberry sauce to give it the perfect pouring consistency to top this cheesecake.
Strawberry Cheesecake – Step by Step Photos
- Prepare the graham cracker crust by making graham cracker crumbs in a food processor. Add the melted butter, sugar, and salt and process one more time to create a consistency similar to wet sand.
- Next, press the crumbs into a springform pan that’s lined on the bottom with a parchment paper round and then double-lined with heavy-duty aluminum foil. Make sure to firmly press on the bottom and side crust. Finally, bake for 8 to 10 minutes and then set aside.
- Add the softened cream cheese, eggs, sour cream, sugar, and vanilla to a large mixing bowl. Use a stand mixer fitted with a paddle attachment or a hand mixer to create a smooth, creamy batter that’s free of lumps.
- To remove air bubbles, mix for 1 to 2 minutes at the lowest speed. This will push up large air bubbles that can create cracks. Once they reach the surface, pop the air bubbles.
- Pour the cheesecake filling into the crust and bang the pan several times on the counter to remove large air bubbles.
- Place the springform pan in a larger roasting pan and fill it with a few inches of hot water. This is called a water bath or baine marie and allows the cheesecake to bake at an even, consistent temperate while creating a humid environment. This prevents the cheesecake from drying out and cracking.
- Bake the cheesecake for 75 minutes and then turn off the oven, leaving the cheesecake inside.
- Open the oven door slightly and let the cheesecake slowly decrease in temperature for one hour. Afterward, remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, lightly cover and chill in the fridge for at least 4 hours to overnight.
Removing air bubbles and placing the cheesecake in a water bath should prevent any cracks from forming, as you can see from the photo below. But don’t sweat it if your cheesecake cracks. There’s a delicious strawberry topping waiting to cover up any cracks so no one will see them!
Strawberry Cheesecake Topping – Step by Step Photos
- Cut half the strawberries in half and set them aside. Purée the remaining half and mix in the cornstarch, sugar, and lemon juice. Then, add it to a pot and heat over medium-high heat until it reaches a boil and thickens.
- Add the halved strawberry pieces and gently stir to combine.
- Taste and adjust with more lemon juice or sugar, depending on the sweetness of the strawberries. For a thinner sauce, add 1 teaspoon of water at a time while keeping in mind the sauce thickens once cooled.
- When no longer hot, top the cheesecake with the strawberry topping while reserving extra sauce for serving on the side.
To serve, dip a thin knife in hot water and wipe it dry. Warming the knife allows for smooth, even slices without dragging or tearing the cheesecake. Wipe off any excess and dip it in hot water again. Repeat for every slice. Serve and enjoy!
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Strawberry Cheesecake
This strawberry cheesecake has a light and creamy base topped with a delicious strawberry topping made of fresh strawberries and lemon juice! Read on for detailed tips on how to make the best strawberry cheesecake!
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs, See Note 1
- 2 ½ tablespoons butter, melted
- 1 ½ tablespoons sugar
- pinch of salt
Cheesecake Filling
- 2 8oz packages cream cheese, softened, see Note 2
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream, see Note 3
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Strawberry Topping
- 1 ½ lbs strawberries
- 1 ½ teaspoons cornstarch
- 3 to 6 tablespoons sugar, adjust as needed
- 1 ½ tablespoons lemon juice
Instructions
- 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. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.1 cup graham cracker crumbs, 2 ½ tablespoons butter, 1 ½ tablespoons sugar, pinch of salt
Cheesecake Filling
- Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.2 8oz packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
- Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
Strawberry Topping
- Halve about half the strawberries and set them aside. Purée the other half of the strawberries using a blender or food processor. Pour the purée into a pot and mix in the cornstarch, sugar, and lemon juice. Heat over medium-high heat and bring it to a boil.1 ½ lbs strawberries, 1 ½ teaspoons cornstarch, 3 to 6 tablespoons sugar, 1 ½ tablespoons lemon juice
- Turn off the heat and add the strawberry halves. Taste and adjust with more sugar or lemon juice as needed. If needed, add 1 teaspoon of water at a time. Note: The sauce will thicken as it cools.
Top with strawberry sauce and serve
- Add the cooled strawberry topping to the cheesecake, reserving some for serving on the side. Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice. Serve and enjoy!
Notes
Makes one 7-inch cheesecake, which is approximately 8 servings.
- Graham cracker crust – Reduce the amount by half if you only want a bottom crust with no sides.
- Cream cheese – Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time at half power until soft (my preferred method).
- Sour cream – Replace half the sour cream with heavy cream for a softer, silkier texture. This will give you a creamy, melt-in-your-mouth cheesecake that’s velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones.
Tips:
- Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the graham cracker crumbs.
- Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Avoid opening the oven during baking to keep the temperature consistent.
- Once it’s finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill overnight for best results.
- Make-ahead for the holidays – Strawberry cheesecake can be made up to 2 days in advance and stored in the fridge.
Nutrition
Calories: 251kcal, Carbohydrates: 39g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 62mg, Sodium: 194mg, Potassium: 193mg, Fiber: 2g, Sugar: 31g, Vitamin A: 302IU, Vitamin C: 51mg, Calcium: 49mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can strawberry cheesecake be frozen?
The cheesecake base can be frozen for up to 1 month. I don’t recommend freezing the strawberry topping as it gets watery when thawed. Thaw the cheesecake in the fridge overnight and add the strawberry topping before serving.
How long does the strawberry topping last?
The strawberry topping can be stored in an airtight container and refrigerated for 3 days.
Can strawberry cheesecake be made ahead of time?
Yes, strawberry cheesecake can be made ahead of time and refrigerated for 3 days. Or you can freeze the cheesecake separately for up to 1 month and thaw in the fridge overnight. Add the strawberry topping right before serving.
A winning recipe! I’ve only ever tried one cheesecake recipe but that always resulted in dense cheesecake that was too hard. This was perfection and is now my favorite cheesecake recipe! Creamy and so heavenly!
I’ve made a lot of cheesecakes for a lot of different people, but this recipe is the first to ever have a perfect cheesecake come out with NO cracks! Unfortunately I can’t eat the cheesecake so I can’t say what it tastes like from my opinion, but others have loved it. Super happy with this, and the glaze tasted so good! I did 4.5 tablespoons of sugar and that tasted the best to me.
I used yogurt instead of sour cream and added some lemon zest to the cheesecake. Incredibly tasty and easy to make!
loveeeee itttttt
Awesome recipe. Never made a cheesecake in my life (75 yrs old), and it came out perfect the very first time.
Jamie, I have tried several of your cheesecake recipes now, and they never disappoint. My daughter loves strawberries, so needless to say this has become her new favourite. I have made this twice now. Last time, I followed the recipe exactly and it was second servings all round. This time, I was a little short on time, so topped with some homemade strawberry jam and fresh berries. Your strawberry topping is definitely our preferred method.
Your oreo cheesecake is next on our list to try!
Looks like a very good recipe , I will probably try it out .,but have to buy a 7” pan , mine are much bigger …thank you for the recipe …
My favorite part of cheesecake is the graham cracker crust and the way you made yours seems really tasty.
This cheesecake is so dreamy! The wooden spoon trick is great, my cake didn’t crack. And that strawberry sauce is amazing! The perfect topping on a perfect cake.
This strawberry cheesecake is so light, creamy, and delicious! The perfect dessert recipe to make and share with family.
This is the real deal! Thanks so much for sharing this strawberry cheesecake masterpiece. Ok for me to salivate (grin)?
Cheesecake has always been a tough one for me, but this recipe with the step-by-step instructions made it SO easy. I loved it so much, and so did my family!
Love Strawberries as a seasonal fruit. This Cheese cake is a feast. Amazing presentation. I am drooling.
Your cheesecake was dreamy! I haven’t made cheesecake many times but thanks to your easy to follow recipe it turned out amazing.
This cheesecake came out perfect! It was so creamy and the strawberry topping was so tasty with some strawberries I picked up at the farmers’ market. I can’t wait to make this one again.
This cheesecake was a birthday present to my Mom – and she insisted that I write you a message to say thank you 🙂 We both thought it was just delicious.
I am going to be asked to make this recipe for all of the family birthdays now, I think!
The strawberry topping is just delicious – I am going to make a double batch of that next time to serve extra on the side.
This was everything a gourmet dessert should be, and then some! Turned out perfectly smooth and delicious; my whole family loved it!
I love to eat this seasonal strawberry dessert any day. This cheesecake was delicious and had a lovely presentation.
This is definitely the most perfect cheesecake I’ve ever made. It’s been a while since I’ve baked a whole cheesecake, I usually make mini cheesecakes. Such great instructions and photos!!
Such a deliciously classic cheesecake and SO approachable, too! Never made cheesecake before and this was so easy!