Strawberry Cheesecake Recipe

My strawberry cheesecake is a heavenly combination of a buttery graham cracker crust, creamy, rich filling, and sweet strawberry topping! If you have ever tried The Cheesecake Factory’s Strawberry Cheesecake and fell in love with that sophisticated dessert, you can make a better version at home using my foolproof recipe.

My loyal readers know that I am a huge fan of cheesecakes and have a vast collection on my blog. If you like my Original Cheesecake recipe, I am absolutely sure you will fall in love with the strawberry version. It is the perfect combination of sweet and tangy flavors. Also, this is one of the easiest and most stunning desserts you can make, ideal for a special celebration, but also easy enough to surprise your family with a good dessert on a weeknight.

Each layer has its own merits. The crust is exceptional for its simplicity, buttery flavor, and hint of cinnamon. The filling is so creamy, rich, dense, and decadent. The topping uses fresh strawberries in a sweet, syrupy glaze! The flavors meld so well together that it is like a trio of terrific tastes in every bite. No matter what you are having, this dessert will probably be the star of the show, so make sure everyone saves some room for a piece. If you are a cheesecake fan, check out my mouthwatering cheesecake recipes.

Why you’ll love this recipe:

• Easy to make: I know that many find cheesecakes intimidating, but I have you covered; rest assured that this is easy to follow even for new bakers! The crust is incredibly simple to make, the filling is a classic, and the topping is what sets it apart.
• Less expensive: You will be amazed at how much money you can save by making your cheesecake. I can confirm it will cost less than a good restaurant cheesecake. Additionally, I can control the quality of the ingredients.
• Make it in advance: Another perk I like about making cheesecake is that I can prepare it ahead. I cook the cake a day or two in advance and make the topping the day I intend to serve it. This is a time-saver when planning a party.

What you will need:

• Crust: I keep the crust classic and simple, made with Graham cracker crumbs, sugar, butter, and a dash of cinnamon. Believe me, that simple addition makes a significant difference in flavor.
• Filling: I go here for a classic cheesecake that is rich and creamy, made with cream cheese, sour cream, sugar, eggs, flour to add bulk and lift it, and pure vanilla extract.
• Topping: The focal point of this cake is a fresh strawberry topping made with strawberries, sugar, lemon juice, vanilla, water, and cornstarch for thickening.

How to make it

Prepare the oven: First, I preheat the oven to 325°F and move the top rack to the middle position. Also, I butter a 9 or 10-inch springform pan.

Make the crust: While the oven preheats, mix all the crust ingredients in a large bowl.

Press and chill: Then, I press the mixture into the bottom and up the sides of your prepared pan. I let it cool for 20 minutes before covering the outside of the pan with aluminum foil.

Mix the filling: I start by beating the cream cheese until light and fluffy. Then I add the flour and sugar and continue beating until fully combined and creamy.

The eggs: Now, I add eggs one at a time, beating after each one. Next, add the vanilla and sour cream, and beat until just mixed in, scraping down the sides and bottom of the bowl.

Add the cheesecake batter to the crust: I pour it into the springform pan on top of the chilled crust. Then I transfer it to a large roasting pan and add enough hot water to reach halfway up the springform pan.

Bake: Bake for 40 to 50 minutes, depending on the springform pan size. After 40 minutes, I check whether the edges are puffy. The middle should still be jiggly. I turn off the oven and leave the cheesecake inside to cool for an hour, with the oven door slightly ajar.

Chill the cheesecake: After an hour, I transferred it to a cooling rack and let it cool for two hours. Then, loosen the sides with a butter knife and refrigerate for at least 6 to 8 hours.

Make the topping: In a saucepan, I mix the diced strawberries with the sugar, lemon zest, lemon juice, and vanilla. Stirring and simmering for 10 minutes. I prepare a slurry by mixing cornstarch with water and then adding it to the strawberry mixture. Once the mixture has thickened, I gently stir in the halved strawberries.

Cool and top the cheesecake: After the topping has thoroughly cooled, I spread it over the cheesecake, flip the strawberries, cut them face down, and refrigerate for 2 hours before serving.

Expert tips

Water bath explained

I may not use a water bath with all of my cheesecake recipes, but with this one, I feel like it is important to help the cake cook more evenly, preventing cracks. A water bath, also known as a bain-marie (French for Mary’s bath), is used to keep the environment moist and bake the item evenly, preventing the crust from becoming overdone. It will also help the cheesecake stay silky and creamy. If the crust is too dry or the cake cools too quickly, cracks are almost inevitable without a water bath. The easiest way to do a water bath is to put the cake in a roasting pan and pour in some hot water.

If you do not want to give your cheesecake a bath for some reason, there are a few alternatives. Place a pan of water on the lower oven rack.  Also, ensure the oven door is closed at all times while baking. And finally, let it cool gradually by turning off the oven and leaving it inside with the door open a crack for one hour. 

More tips to consider

• Make sure all your ingredients are at room temperature before starting.
• If you don’t have a stand mixer, you can use a hand mixer and a large mixing bowl.
• Do not open the oven door until the 40-minute mark.
• Never overmix. Just stir or beat until combined. Too much air in the cake will make it fall.
• Be sure to turn the oven off and leave the cake in the oven for an hour with the door open slightly so it can cool gradually.
• If you do not have a springform pan, use a regular pan with parchment paper hanging over the sides to help you remove it.

Recipe variations and add-ins:

• Different fruit: Instead of strawberries, you can use cherries, blueberries, blackberries, or raspberries.
• Another crust: Instead of a graham cracker crust, use an Oreo crust for a chocolatey strawberry cheesecake.
• No crust: Have you ever made a crustless cheesecake? It is easy and will work well if you let it chill long enough. 
• Topping: Use the strawberry pie filling as a topping, or simply top it with whipped cream and fresh berries.
• Chocolate lovers’ cheesecake: Add chocolate chips to the cheesecake batter or sprinkle them into the topping for a chocolate-strawberry flavor. 
• Other flavors: Instead of vanilla extract and lemon zest, use orange extract and zest, or lime extract and zest, for a different citrus flavor. 

Serving suggestions:

The cheesecake must be served chilled, and to cut ideal slices, I wipe the knife clean and run it under cold water. Also, using unflavored floss will give you perfectly cut slices. I add the strawberry topping right before serving the luxurious cheesecake, and I place a scoop of vanilla ice cream, strawberry sorbet, or a generous dollop of whipped cream or strawberry curd on the side of each slice.

For a nice brunch with the girls, I serve this with strawberry balsamic salad and strawberry chia pudding. If the ladies want a boozy beverage, my strawberry daiquiri or this strawberry margarita is perfect. Another accompaniment for this dessert is a nice fruit salad recipe with a variety of fresh fruits.

How to store:

• Refrigerate: After your cheesecake is chilled, keep it refrigerated in a sealed container for up to 4 days. 
• Freezing: You can also freeze your cheesecake. Wrap it in foil or plastic wrap, then freeze it in a freezer bag for up to three months.   
• Defrost: The best way to thaw is to leave it in the fridge overnight.

More cheesecake recipes:

• Carrot Cake Cheesecake
• Key Lime Cheesecake
• Pressure Cooker Pumpkin Cheesecake
• Oreo Cheesecake in the Instant Pot
• Red Velvet Cake Cheesecake

Frequently asked questions

More strawberry recipes: