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Strawberry Cheesecake

Easy Strawberry Cheesecake

Strawberry Cheesecake recipe is super easy to make with a perfectly creamy and delicious filling. Topped with a strawberry glaze made with fresh and juicy strawberries.

Course Dessert
Cuisine American
Keyword Strawberry Cheesecake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 475 kcal
Author Catalina Castravet


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:

  • 5 tablespoons strawberry jam
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 4 cups strawberries halved
  • 1 tablespoon lemon zest


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

  1. Add all the ingredients to a large bowl and stir until well combined.
  2. Press the mixture into a 10 1/2 inches or 9 inches 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.
  3. Refrigerate for at least 20 minutes.
  4. 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:

  1. Make sure all the ingredients are at room temperature before you begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer beat the cream cheese until light and fluffy on medium-low speed.
  3. Add the sugar and flour and continue beating until well combined and creamy.
  4. Add the eggs one at a time and beat after each addition until well combined.
  5. Add the sour cream, vanilla, and cream, and beat just until combined, stopping to scrape the sides and bottom of the bowl.
  6. Pour cheesecake batter into the prepared springform pan. Level the top with a spatula.


  1. Place the cake in a large roasting pan, and add enough hot water, so it reaches the middle of the springform pan.
  2. Bake in the preheated oven for 40-50.
  3. 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.
  4. Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.


  1. After one hour, remove from oven and place it on a cooling rack for about 2 hours, until the cake is cool enough to be transferred to the refrigerator.

  2. 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:

  1. In a large bowl, combine strawberry jam with lemon juice and water. Microwave for 30 seconds. Stir to combine.
  2. Stir in strawberries and lemon zest until the berries are evenly coated in the syrup.
  3. Remove the cake from pan before serving and top with the berry mixture.

  4. Serve immediately.
Nutrition Facts
Easy Strawberry Cheesecake
Amount Per Serving
Calories 475 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 108mg36%
Sodium 546mg24%
Potassium 352mg10%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 41g46%
Protein 9g18%
Vitamin A 785IU16%
Vitamin C 30.3mg37%
Calcium 172mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.