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 Strawberry Cheesecake and fell in love with that sophisticated dessert, using my recipe, you will make a better version at home.
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.
Table of contents
Each layer has its own merits. The crust is exceptional because of its simplicity, buttery taste, and a hint of cinnamon. The filling is so creamy and rich. 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 just like me, 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 easy is easy to follow even for new bakers!
- Less expensive: You will be amazed at how much money you can save by making your cheesecake. I can tell you that it will cost less than a good restaurant cheesecake. Also, the best part is that I can also control the quality of the ingredients.
- Make it in advance: Another perk I like about making cheesecake is that I can make them in advance. I cook the cake a day or two in advance and make the topping the day I intend to serve it.
What you’ll need to make strawberry cheesecake:
Ingredients for the crust:
- Graham cracker crumbs – I prefer to buy the cookies and crush them myself instead of buying the crumbs. That way, they taste fresher.
- Sugar – White granulated sugar gives you the best flavor and helps the cookie crumbs stick together.
- Cinnamon – For an additional boost of warm sweet flavor.
- Butter – Melted unsalted butter is best for making the crumbs come together for a buttery flavor.
Ingredients for the filling:
- Cream cheese – For the richest and creamiest cheesecake, use full-fat cream cheese.
- Sugar – White granulated sugar is best for the right flavor and texture.
- Large eggs – Let them come to room temperature before using.
- Sour cream – This ingredient is also important for the rich and creamy filling so get full-fat sour cream.
- Flour – Just a little bit of all-purpose flour to add bulk and lift.
- Vanilla extract – For the best flavor, use 100% pure vanilla.
Strawberry topping:
- Strawberries – Use fresh strawberries, that are sweet and fragrant.
- Sugar: To thicken and sweeten the homemade strawberry sauce.
- Cornstarch – to thicken the sauce.
- Water – to make the cornstarch slurry.
- Lemon juice and zest – For a bit of freshness and tanginess in your topping.
- Vanilla – to balance the strawberry and lemon flavors.
How to make it
- Prepare the oven: First, I preheat the oven to 325 degrees F and move the top rack to the middle of the oven. Also, I butter a 9 or 10-inch springform pan.
- Make the crust: While waiting for the oven to preheat, I 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 chill for 20 minutes before covering the outside of the pan with aluminum foil.
- Mix the filling: I start on the filling by beating the cream cheese until it is light and fluffy. Then, I add the flour and sugar and continue to beat until it is all mixed and creamy.
- The eggs: Now, I add eggs one at a time, beating after each one. Next is the vanilla and sour cream, and I also beat until just mixed in, remembering to scrape the sides and bottom of the bowl.
- Add to the crust: I pour the cheesecake batter into the springform pan on top of the chilled crust. Then, I put it into a large roasting pan and add enough hot water to reach the middle of the springform pan.
- Bake: I bake it for 40 to 50 minutes, depending on the springform pan size. After 40 minutes, I check to see if 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 open just a bit.
- Chill the cheesecake: After an hour, I put the cheesecake on a cooling rack for two hours. Then, loosen the sides with a butter knife and put it in the fridge to chill for at least six to eight hours.
- Make the topping: I mix the diced strawberries with the sugar, lemon zest, lemon juice, and vanilla, in a saucepan. Stirring and simmering for 10 minutes. I make a slurry by mixing cornstarch and water and 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 on top of the cheesecake, flip the strawberries, cut face down, and refrigerate for two 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, which is also known as a bain-marie (French for Mary’s bath), is done to keep the environment moist and make it bake evenly so the crust does not get overdone.
A water bath 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. You can put a pan of water underneath the pan on the lower rack in your oven. Also, make sure you keep the oven closed the whole time it is 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 some chocolate chips to your cheesecake batter or sprinkle them into the topping for a chocolate strawberry taste.
- Other flavors: Instead of vanilla extract and lemon zest, use orange extract and zest or lime extract and zest for a different citrusy flavor.
Serving suggestions:
This is the perfect dessert for any meal or just whenever you want something sweet and creamy.
- Add a big dollop of whipped cream on top for a luxuriously creamy slice of cake. Try this rich and delicious recipe for homemade whipped cream.
- This also goes great with a scoop of vanilla ice cream on the side.
- For a nice brunch with the girls, serve this with strawberry balsamic salad and strawberry chia pudding.
- If the ladies want a boozy beverage, my strawberry daiquiri 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, you can keep it refrigerated for up to four days in a sealed container.
- Freezing: You can also freeze your cheesecake. Wrap it in foil or plastic and you can freeze it for up to three months in a freezer bag.
- 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
- Mini Oreo Cheesecakes
- Red Velvet Cake Cheesecake
Frequently asked questions
If you whip too much air into your cheesecake batter, you could end up with a fallen center. Overbeating adds a lot of air to the batter, which ends up falling as it heats up. It may also be that you did not cook it long enough. Being underbaked is one of the main reasons for a fallen cake. Or maybe it was cooled too quickly. Be sure to let it cool gradually with the oven door open.
A runny or watery cheesecake can happen for several reasons. Overbaking can cause the batter to be flatter and squeeze out the water. Underbaking will make it runny. It may just need a little while longer to chill. Overmixing can also be the culprit. But one of the main reasons people end up with runny or watery cheesecake is from using too much liquid.
You just have to be patient and not open the oven door before the 40-minute mark, and you will be fine. Cheesecakes are like divas, they cannot come out before it’s ready! The result is well worth the wait though. Avoiding the sharp temperature change is very important, that’s why cooling it in the oven with the door ajar is important.
More strawberry recipes:
Easy Strawberry Cheesecake
Ingredients
Cheesecake crust:
- 2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 1 teaspoon cinnamon
- 1 stick unsalted butter melted
Cheesecake filling:
- 4 packages (8 ounces each) full-fat cream cheese room temperature
- 1 1/2 cups white granulated sugar
- 3 large eggs room temperature
- 8 ounces full fat sour cream room temperature
- 1/4 cup all-purpose flour
- 1 tablespoon vanilla extract
Strawberry Topping:
- 1 1/2 lbs fresh strawberries half of them halved, and the other half diced
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 3 tablespoons water
Instructions
- Preheat oven to 325 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.
Cheesecake crust:
- Add all the ingredients to a large bowl and stir until well combined.
- Press the mixture into 10 1/2 inches or 9-inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
- Refrigerate for at least 20 minutes.
- Cover the outside of the springform pan with foil, the bottom, and sides. It will later be placed in a pan with water, this is done to avoid water leaking into the cake.
Cheesecake Filling:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or a large bowl using a hand mixer beat the cream cheese until light and fluffy on medium-low speed.
- Add the sugar and flour and continue beating until well combined and creamy.
- Add the eggs one at a time and beat after each addition until well combined.
- Add the sour cream, and vanilla, and beat just until combined, stopping to scrape the sides and bottom of the bowl.
- Pour cheesecake batter into the prepared springform pan. Level the top with a spatula.
Bake:
- Place the cake in a large roasting pan, and add enough hot water, so it reaches the middle of the springform pan.
- Bake in the preheated oven for 40-50 minutes.
- Try not to open the door to the oven. At the 40-minute mark check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed.
- Turn the oven off prop open the oven door and leave the cheesecake to cool in the oven for one hour.
Chill:
- After one hour, remove from the oven and place it on a cooling rack for about 2 hours, until the cake is cool enough to be transferred to the refrigerator.
- Using a butter knife, run it through the sides of the cheesecake, and transfer it to the fridge to chill for at least 6-8 hours or better overnight before serving.
Strawberry Topping:
- Add diced strawberries, vanilla, sugar, lemon zest, and lemon juice to a saucepan. Stir and bring to simmer over medium heat. Simmer for 10 minutes until strawberries break down.
- In a small bowl mix cornstarch with water until fully dissolved, then add to the saucepan with the strawberry mixture and stir.
- Add halved strawberries, gently stir not to crush them, and cook for 1 minute to soften. The sauce will be syrupy. Remove it from the stove and cool. It will thicken as it cools.
- Once cooled, if the sauce is too thick, stir in a bit of water to make it saucier.
- Top the cheesecake with the strawberry sauce. Flip strawberry halves so they are facedown. Refrigerate 2 hours or more.
- Garnish with fresh strawberries. Slice, serve, and enjoy.