Best Strawberry Cheesecake Recipe
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Are you ready for the best cheesecake of your life? Our strawberry cheesecake recipe is a game-changer! Deviously creamy baked cheesecake, topped with fresh strawberries and bursting with flavor, easy to make and so good, you’ll want to eat the entire thing in one sitting. Don’t say we didn’t warn you!
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We love silky smooth cheesecake; we find it virtually impossible to resist a pecan pie cheesecake or the heavenly no-bake Oreo cheesecake.
But sometimes you crave a delicious, fresh strawberry cheesecake, and we love the simplicity of this recipe; this decadent dessert is so easy to make and never fails to impress.
Why you’ll love this homemade strawberry cheesecake recipe
- You can make it ahead and store it in the fridge, or you can freeze it.
- It’s great for serving large crowds and perfect for Easter, Thanksgiving, or a summer party.
- Customize the flavors to suit you and create a cheesecake that is so much better than store-bought.
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
It’s impossible to resist a slice of strawberry cheesecake, topped with fresh strawberry topping, it’s absolutely delicious and will become your go to cheesecake recipe.
How to make strawberry cheesecake with step-by-step instructions
A complete printable recipe and the US customary and metric measurements are available in the recipe card below.
For the Graham Cracker Crust
Preheat your oven to 350°F/175°C.
Place a parchment paper round in your pan, and double wrap your pan with foil.
Using a food processor or blender, blitz the Graham crackers until they are fine crumbs.
Then, place the Graham cracker crumbs in a mixing bowl and stir in the sugar, then the melted butter.
The crumb mixture should be grainy; if there are any big cracker chunks, break them up.
Pour the crumb mixture into a 7-inch springform pan, and using your hands, press down on the crumbs so that the base and the sides are covered; you don’t want to press too hard; ensure that it’s no longer crumbly. Use the back of a spoon to compact the edges of the base.
Bake your crust for 10 minutes, and then let it cool completely before adding your filling.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
For the Cheesecake Filling
Turn your oven down to 325°F/160°C.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer on high speed, beat your full-fat cream cheese (at room temperature).
Then add vanilla extract, full-fat sour cream, granulated sugar, and lemon zest, and beat until combined.
Add the room-temperature eggs one at a time to the cream cheese mixture and beat until they are just combined.
Pour the cheesecake mixture into the cracker crust. Remove air bubbles by banging the tin down on your work surface.
Place the tin into a roasting pan and add a few inches of hot water to the pan; this creates a water bath.
Bake the cheesecake for 75 minutes. Then turn the oven off and leave the oven door open approximately 8 -inches wide, and let your cheesecake sit and cool slowly.
Leave it cooling for one hour, then transfer the cheesecake in the pan to the fridge and chill for a minimum of 4 hours.
For the Strawberry Topping
Divide the strawberries in half and set aside. Place one half in a blender or food processor or blender and puree.
Transfer to a pot and add the cornstarch, sugar, lemon juice, lemon zest, and vanilla extract; heat over medium heat, and bring to a boil.
Remove from the heat and add the remaining strawberries, stir to combine and taste; adjust the lemon or sugar if desired; as the sauce cools, it will naturally thicken.
Allow the strawberry sauce to cool fully before use.
When ready to serve, pour half the strawberry sauce over the cheesecake, then slice, pour the remaining strawberry sauce on the slices, serve, and enjoy!
Equipment
- 1 x 7-inch Springform pan
- 1 x 7-inch Parchment paper optional but recommended
Ingredients
For the Graham Cracker Crust
- 1 cup Graham crackers
- 1½ tablespoons sugar
- 4 tablespoons butter melted
For the Cheesecake Filling
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ⅔ cup sour cream
- ⅔ cup sugar
- 1 teaspoon lemon zest
- 2 eggs
For the Strawberry Topping
- 1½ pounds strawberries cleaned, hulled, and halved
- 1½ teaspoons cornstarch
- 3 tablespoons sugar add more if needed
- 1½ tablespoons Lemon juice
- ¼ teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
For the Graham Cracker Crust
- Preheat your oven to 350°F/175°C.
- Place a parchment paper round in your pan, and double wrap your pan with foil.
- Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy; if there are any big chunks of cracker, break them up.1 cup Graham crackers, 1½ tablespoons sugar, 4 tablespoons butter
- Pour the crumb mixture into a 7-inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered; you don't want to press too hard; just ensure that it's no longer crumbly. Use the back of a spoon to compact the edges of the base.
- Bake your crust for 10 minutes and then let it cool completely before adding your filling.
For the Cheesecake Filling
- Turn your oven down to 325°F/160°C.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer on high speed beat your softened cream cheese. Then add vanilla extract, sour cream, sugar, and lemon zest, and beat until it is just combined. Add the eggs one at a time and beat until they are just combined.16 ounces cream cheese, 1 teaspoon vanilla extract, ⅔ cup sour cream, ⅔ cup sugar, 1 teaspoon lemon zest, 2 eggs
- Pour the mixture into the cracker crust. Remove air bubbles by banging the tin down on your work surface. Place the tin into a roasting pan and add a few inches of hot water to the pan, this creates a water bath.
- Bake the cheesecake for 75 minutes. Then turn the oven off and leave the oven door open approximately 8 -inches wide so it cools slowly. Leave it cooling for one hour, then transfer the cheesecake in the pan to the fridge and chill for a minimum of 4 hours.
For the Strawberry Topping
- Divide the strawberries in half and set aside. Place one half in a food processor or blender and puree. Transfer to a pot and add the cornstarch, sugar, lemon juice, lemon zest, and vanilla extract; heat over medium-high heat, and bring to a boil.1½ pounds strawberries, 1½ teaspoons cornstarch, 3 tablespoons sugar, 1½ tablespoons Lemon juice, ¼ teaspoon lemon zest, 1 teaspoon vanilla extract
- Remove from the heat and add the remaining strawberries, stir to combine and taste; adjust the lemon or sugar if desired, as the sauce cools, it will naturally thicken. Allow to fully cool before use.
- When ready to serve, pour the strawberry sauce over the cheesecake, slice, serve, and enjoy!
Notes
- Room temperature
If you use cream cheese, sour cream, and eggs that are all at room temperature, you’ll be less likely to have cheesecake cracks. - Frozen strawberries
You can use frozen strawberries, but they won’t look as impressive as fresh strawberries and won’t have that wonderfully vibrant red color. - Storage
Store the cheesecake in the fridge for up to 3 days and freeze for up to 3 months.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe notes and expert tips
- Room temperature
If you use cream cheese, sour cream, and eggs that are all at room temperature, you’ll be less likely to have cheesecake cracks. - Frozen strawberries
You can use frozen strawberries, but they won’t look as impressive as fresh strawberries and won’t have that wonderfully vibrant red color. - Storage
Store the cheesecake in the fridge for up to 3 days and freeze for up to 3 months.
How to store leftover strawberry cheesecake
Store any leftover strawberry cheesecake in the fridge for up to 3 days and freeze for up to 3 months.
When freezing, why not freeze it in slices, so you can grab portions whenever you have a cheesecake craving without having to defrost it all?
And if you have any leftover strawberries and are counting the carbs try these keto strawberry muffins or strawberry cheesecake cookies.
Love cheesecakes? Try this mango cheesecake recipe or these delicious danishes with cheesecake – Sweet Roll Cheesecake Danishes.
Can I make strawberry cheesecake ahead of time?
Yes, you can. Make the cheesecake with strawberries up to 3 days in advance, and store the cheesecake in the fridge.
You can also freeze cheesecake with strawberry topping, freeze it as a whole or slice it into individual cheesecake slices and freeze it for up to 3 months.
More easy dessert recipes for you to try at home
If you love cheesecakes, then why not try these delicious recipes?
Did you make this recipe?
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