Few desserts can rival the creamy richness and bright berry flavor of a well-made strawberry cheesecake. Whether you’re preparing it for a holiday gathering, a birthday celebration, or a simple weekend treat, this classic dessert always impresses. In this blog post, we’ll walk you through a foolproof strawberry cheesecake recipe that balances sweetness, tartness, and texture — along with plenty of pro tips, variations, and serving ideas.
1. Ingredients Overview
Here’s a complete list of ingredients for making a rich and creamy strawberry cheesecake from scratch.
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2/3 cup sour cream
- 2/3 cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2. Equipment You’ll Need
To make this strawberry cheesecake recipe successfully, gather the following kitchen tools:
- 9-inch springform pan
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan (for topping)
- Wire rack
- Baking sheet with high sides (for water bath)
3. Step-by-Step Preparation Guide
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press mixture firmly into the bottom of the springform pan. Use a flat-bottomed glass or measuring cup for even distribution.
- Bake crust for 10 minutes. Remove and cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
- Beat cream cheese until smooth and fluffy, about 2-3 minutes.
- Add sugar and vanilla; mix until well combined.
- Add eggs one at a time, beating on low after each addition. Don’t overmix.
- Blend in sour cream and heavy cream until smooth.
- Pour filling over the cooled crust and smooth the top.
Step 3: Bake in a Water Bath
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Place the wrapped pan in a large baking dish and fill it with hot water halfway up the sides.
- Bake at 325°F for 55–70 minutes, or until the edges are set and the center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Step 4: Chill the Cheesecake
- Remove from oven and water bath.
- Let cool to room temperature, then refrigerate at least 6 hours or overnight.
Step 5: Make the Strawberry Topping
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until strawberries soften and release juice (5–7 minutes).
- Stir in cornstarch slurry; cook until thickened (2–3 minutes).
- Cool topping completely before spreading on cheesecake.
4. Tips for a Perfect Cheesecake
- Use room-temperature ingredients: Ensures smoother blending and fewer cracks.
- Avoid overmixing: Incorporating too much air can cause the cheesecake to puff and collapse.
- Water bath is key: Prevents the edges from overbaking while the center sets gently.
- Let it rest: Proper chilling develops flavor and firmness.
5. Variations on the Classic Strawberry Cheesecake Recipe
Looking to mix things up? Here are some exciting variations:
- No-Bake Strawberry Cheesecake: Use gelatin and chill instead of baking for a quicker version.
- Chocolate Crust: Swap graham crackers for chocolate cookies for a rich twist.
- Swirled Version: Swirl in some strawberry puree into the batter before baking.
- Mini Cheesecakes: Use a muffin tin for personal-sized desserts.
6. Make-Ahead and Storage
- Make-Ahead: You can make this strawberry cheesecake recipe up to 2 days in advance.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
7. Serving Suggestions
- Garnish with fresh mint leaves or whipped cream for a polished look.
- Serve with extra strawberry sauce or a side of vanilla ice cream.
- Pair with a glass of rosé, coffee, or sparkling water with lemon.
Final Words
This strawberry cheesecake recipe is a true showstopper, blending the tart sweetness of berries with creamy, rich filling and a crisp graham cracker crust. Whether you’re new to baking or a seasoned dessert lover, following this comprehensive guide will ensure a stunning, delicious result every time. Happy baking!
Classic Strawberry Cheesecake
Description
This classic strawberry cheesecake is rich, creamy, and topped with a sweet strawberry glaze that makes it the perfect dessert for any occasion. With a buttery graham cracker crust and silky smooth cream cheese filling, this easy-to-follow recipe guarantees bakery-style results at home. Ideal for spring and summer gatherings or holiday dinners!
Ingredients
For the Crust:
For the Cheesecake Filling:
For the Strawberry Topping:
Instructions
Prepare the Crust
- Preheat the oven to 160°C. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Add sugar and continue to beat until fully incorporated. Add the eggs one at a time, mixing well after each addition. Then add the sour cream, vanilla extract, flour, and lemon zest (if using). Mix until silky and lump-free.
Bake the Cheesecake
- Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Tap the pan on the counter gently to release air bubbles. Bake in a water bath* at 160°C for 50–55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar.
Chill the Cheesecake
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
Prepare the Strawberry Topping
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries start to break down (about 5 minutes). Mix cornstarch with cold water, then add to the pan. Stir constantly until the mixture thickens into a glossy glaze. Let cool before topping the cheesecake.
Assemble and Serve
- Once the cheesecake is chilled, remove it from the springform pan and place it on a serving plate. Spoon the cooled strawberry topping over the cheesecake. Slice and enjoy!
Note
Water Bath Tip: Wrap the outside of your springform pan in aluminum foil to prevent water leakage. Place the pan in a larger baking dish filled with 1 inch of hot water. This helps prevent cracks.
You can swap fresh strawberries for frozen if they’re not in season.
Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
Cheesecake freezes well (without the topping) for up to 2 months. Thaw in the fridge overnight before serving.
