My homemade strawberry cheesecake recipe has been popular on the site for years! The velvety, subtly tangy cheesecake has a hint of citrus in the filling that pairs perfectly with a crisp crust and fresh strawberry topping.
My recipe has been tested and retested numerous times over the years to ensure it bakes up creamy and smooth without a water bath. (Yes, you read right! You do not need a water bath to bake strawberry cheesecake!) The keys are the right ratio of cream cheese to eggs (1 block of cream cheese to 1 egg), and baking the cheesecake low and slow. I’ve updated the post with a few additional helpful tips and to answer some common reader questions, so your strawberry cheesecake turns out perfect every time.
A reader, Thomas, says: “This came together perfectly, getting everything up to room temperature was really the key. The video is a helpful follow along tool, he explains step-by-step what to do…The texture and taste were exceptional. It’s one of the best cheesecakes I’ve ever eaten.” ★★★★★
Table of Contents
- Key Ingredients & Substitutions
- Baking A Cheesecake Without A Water Bath
- How To Prevent Cheesecake From Cracking
- Can I Bake This In A Different Size Pan?
- Pro Tips For Making This Recipe
- How To Make Strawberry Cheesecake
- Storing and Make-Ahead Instructions
- Frequently Asked Questions
- More Cheesecake Recipes To Try
Key Ingredients & Substitutions
These are the main ingredients you need to make strawberry cheesecake. You can find the full list of ingredients and measurements in the recipe card below.
Cream cheese — use full-fat blocks of cream cheese for the creamiest, silkiest cheesecake possible. Make sure you set it out at room temperature for at least 2 hours before you begin the recipe. If the cream cheese isn’t soft enough, it will make a lumpy filling. Do not use tubs of cream cheese! It has more moisture and sometimes other ingredients to make it spreadable when cold, and your cheesecake won’t have the right texture if made with that kind.
Sugar — granulated sugar adds just the right amount of sweetness to this strawberry cheesecake recipe in both the crust and filling.
Sour cream — adding full-fat sour cream to the cheesecake batter yields a soft, moist, and tender cheesecake. If you don’t have sour cream on hand, use full-fat plain Greek yogurt instead. Or, you can even make a batch of 3-ingredient homemade sour cream with heavy whipping cream, lemon juice, and milk.
Eggs — bring the eggs to room temperature and lightly beat them to help them incorporate into the cream cheese more smoothly. Eggs help bind the ingredients for a smooth, rich cheesecake that has just the right texture—not too light but not too dense.
Lemon zest — adds a bright citrus note that plays very well with the sweet-tart strawberry topping.
Vanilla — use real vanilla extract for the best flavor. Both store-bought and homemade vanilla extract work beautifully! You can even use vanilla bean paste or scrape the seeds from a pod for little flecks of vanilla throughout the cheesecake.
Strawberry topping — you need 2 pounds of fresh strawberries, lemon juice, and cornstarch for the fresh berry topping. To prepare the strawberries, hull each one and slice smaller berries in half or quarter larger ones. Cornstarch thickens the strawberry sauce so it doesn’t all run off the top of the cheesecake. The lemon juice is optional, but I recommend using it to add brightness and tartness that balances out the sweetness of the strawberries.
Crust — for the golden Graham cracker crust, you need graham cracker crumbs, granulated sugar, and melted unsalted butter. You can make your own crumbs or buy a box of premade crumbs to save on time. Or, if you want to go all out, make homemade graham crackers for the crust!
Can I Use Frozen Strawberries?
Yes, but know that they will be much softer once cooked. You don’t need to thaw them first, but the cooking time will be a few minutes longer since they will have to thaw before the mixture starts thickening.
You may also need to increase the cornstarch to account for the extra moisture that frozen strawberries release. Start with ¼ cup of water and 2 teaspoons of cornstarch in the topping, then add more cornstarch ½ teaspoon at a time, if needed, to thicken the sauce more.
Crust Variations
While I favor a classic graham cracker crust for my baked strawberry cheesecake, there are several cookie options you can try! Try an Oreo crust using my Oreo cheesecake recipe as a guide and bake the crust at 350°F for about 10 minutes or until fragrant.
You can also make the crust in this recipe by substituting the graham cracker crumbs with finely ground gingersnaps, shortbread cookies, Biscoff cookies, or vanilla wafers.
Baking A Cheesecake Without A Water Bath
Water baths are often touted as the only way to bake a cheesecake without cracks, but I disagree! The water bath is used to add humidity to the oven environment, which helps the cheesecake filling cook more gently and lessens the risk of cracking. However, my method for baking a cheesecake without a water bath gives great results and without the risk of a soggy crust from water leaking into the pan.
You’ll start by baking the cheesecake at a higher temperature for 15 minutes before reducing the temperature to 300°F to continue baking it gently. It will bake at this lower temperature for about an hour. Then, cool the cheesecake slowly in the oven, resulting in a creamy, crack-free filling.
Now, be aware that some ovens bake hotter than others. If your oven bakes hot, reduce the temperature by 10 degrees (so you will start it at 340°F and then reduce to 290°F). Alternatively, add a baking dish of hot water to the bottom oven rack. This will create the steam and humidity that comes from a water bath without having to place the cheesecake directly into a pan of water.
How To Prevent Cheesecake From Cracking
I don’t consider cracks to be a major issue with strawberry cheesecake because, unlike a plain cheesecake, the entire top surface is covered with strawberry sauce. So even if there are cracks, no one will be the wiser.
However, if cracks really bother you, there are a few simple ways to ensure your cheesecake is perfectly crack-free every time:
- Avoid over-mixing the batter or beating it at too high a speed. That introduces too much air into the filling, which causes the cheesecake to rise too much and then deflate and crack.
- Don’t open the oven during baking! Drastic temperature changes are a big culprit for cracks, and this can happen even when the oven is on and hot. Only open it towards the end of baking to check for doneness. Once it’s ready, keep the door closed for a full hour to cool.
- Don’t rush the cooling process. Just like during baking, do not open the oven door when the cheesecake is done baking and cooling until 1 hour has passed. This quick loss of heat can also crack the cheesecake, causing it to cool and shrink too rapidly.
- Cool cheesecake in three parts: First, I turn off the oven, leave the door closed, and allow it to start cooling in the oven for an hour. Then, I transfer it to my kitchen counter and let it cool to room temperature. Lastly, I lightly cover the cheesecake and pop it into the refrigerator. This slowly and gently reduces the temperature of the cheesecake so you avoid the dramatic temperature shift that I mentioned earlier.
Can I Bake This In A Different Size Pan?
An 8-inch springform can also work, but the cheesecake will take 15 to 20 minutes longer to bake at 300°F. I don’t recommend a 10-inch springform as the cheesecake will be very thin. If you don’t have a springform pan, you can still bake this strawberry cheesecake recipe in a 9-inch round cake pan. You won’t be able to remove the cheesecake from it, so slicing is a bit more difficult, but it will still taste fabulous!
You can also make individual strawberry cheesecakes! Check out my mini cheesecake recipe to learn how to make the cheesecakes, and then make the strawberry topping from this recipe to serve on them.
Pro Tips For Making This Recipe
Bring refrigerated ingredients to room temperature. This will help them blend better for a smooth, creamy cheesecake filling with no lumps. Set the cream cheese, sour cream, and eggs out in advance so they warm to room temperature. Cream cheese takes about 2 hours to warm up, so plan well ahead. The eggs can be soaked in a bowl of warm tap water for 10 minutes if you forget to set them out early!
Gently tap the pan to remove air bubbles from the batter. Once you pour the strawberry cheesecake filling into the pan, tap it gently on the counter or tap your palm against the side of the pan to jiggle the batter so the air bubbles float to the top and pop. You can help any larger or stubborn ones by poking them with a toothpick.
How To Make Strawberry Cheesecake
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this fresh strawberry cheesecake. You can find the full set of instructions in the recipe card below.
1. To make the crisp graham cracker crust, place the cookie crumbs and sugar in a medium bowl. Add the melted butter and stir together to form a mixture that resembles wet sand. It should hold together when tightly pinched. Transfer the mixture to a 9-inch springform pan lightly greased with baking spray. Use a flat-bottomed glass to press the crust mixture into the bottom in an even layer, and 1 inch up the sides of the pan. Place the springform pan on a rimmed baking sheet and bake at 350°F for 10 to 15 minutes. The crust should be fragrant — you’ll be able to smell sugar, spices, and honey — with golden brown edges. Let the crust cool completely in the pan.
2. Once the cheesecake crust is cool, work on the easy filling. Fit your stand mixer with the whisk attachment and place the softened cream cheese in the bowl. (You can also use a large bowl and an electric mixer.) Beat on medium-low speed until the cream cheese is very smooth. Then add the white sugar and salt and continue to mix until fully combined. You may have to scrape down the sides of the bowl a few times so everything combines evenly.
3. Add the sour cream, lemon zest, and vanilla extract to the cream cheese mixture. Increase the mixer speed to medium and beat until fully incorporated. Scrape down the bowl again.
4. Add the beaten eggs to the filling mixture and beat just until fully combined. Don’t mix too much or you will incorporate too much air into the filling, which can cause it to rise too high, then deflate and crack during baking. Pour the strawberry cheesecake filling into the cooled crust. (The pan will be very full.) Bake at 350°F for 15 minutes, then reduce the temperature to 300°F. Continue baking for about 1 hour.
The cheesecake should puff up slightly, and the edges of the filling should be set. Carefully do the jiggle test to make sure the center still has a slight wobble to it. Leave the cheesecake in the oven with it turned off and the door closed for 1 hour, then remove and let it cool to room temperature, which will take some time. Cover the cheesecake loosely with a clean tea towel or paper towel and chill for a minimum of 6 hours. The loose covering prevents the cheesecake from absorbing odors from the fridge.
5. To make the jammy strawberry topping, combine 1 pound of strawberries, ¼ cup of water, granulated sugar, and lemon juice (if using for extra brightness) in a medium saucepan. Sprinkle with the cornstarch and stir to combine.
6. Place the mixture over medium heat and bring to a boil for 5 minutes. Then mash the strawberries until they are very broken down, and continue cooking for about 10 minutes. During this time, the heat will activate the cornstarch, causing it to gelatinize and thicken the sauce. Adjust the consistency for a thinner sauce by adding a splash more water if you prefer.
7. Remove the strawberry topping from the heat and stir in the remaining halved strawberries and vanilla extract. Adding more strawberries at the end gives the sauce more body and texture to balance the very soft mashed strawberries. Transfer the sauce to a bowl and allow it to cool until lukewarm.
8. When you’re ready to serve your strawberry cheesecake, remove it from the fridge and run a knife around the edge of the cheesecake to help release it from the pan. Release the spring and remove the sides. Transfer the cheesecake to a serving plate of your choice and top it with the strawberry sauce. Serve and enjoy!
Strawberry Cheesecake Recipe
Video
Equipment
- Stand or electric mixer
- Mixing Bowls
- Springform pan
- Baking Sheet
- Saucepan
Ingredients
For the Crust:
- 2¼ cups graham cracker crumbs (270 g)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted (70 g)
For the Filling:
- 3 (8-ounce/227g) blocks cream cheese room temperature
- 1¼ cups granulated sugar (250 g)
- ¼ teaspoon salt
- ½ cup sour cream room temperature (120 g)
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 3 large eggs room temperature and lightly beaten
For the Topping:
- 2 pounds fresh strawberries halved and divided (900g)
- ¼ to ¾ cup water (60-180ml)
- ½ cup granulated sugar (100g)
- 1 tablespoon lemon juice (optional)
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
Instructions
For the Crust:
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray.
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in butter until well incorporated and the mixture holds together when tightly squeezed. Transfer the mixture to the prepared pan. Using a tall flat-bottomed glass, press the graham cracker mixture into the bottom and 1 inch up the sides of the pan. (I find it easiest to start with the sides, then press the remaining crumbs into the bottom.) Place the pan on a rimmed baking sheet.
- Bake for 10 to 15 minutes or until the crust is fragrant and starting to turn golden brown on the edges. Let cool completely.
For the Filling:
- In the bowl of a stand mixture fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until very smooth, about 2 minutes. Add the sugar and salt and beat until fully incorporated, about 2 minutes more, stopping to scrape down the sides of the bowl a few times during mixing.
- Add the sour cream, lemon zest, and vanilla. Beat on medium speed until fully incorporated, about 1 minute. Scrape down the bowl. Add the eggs, and beat just until fully combined, about 1 minute, stopping to scrape down the bowl once during mixing. Pour the filling into the cooled crust. (It should come up over the side of the crust and will be very full).
- Bake for 15 minutes. Reduce the oven temperature to 300°F and bake until lightly puffed, the filling around edges is set, and the center has a slight jiggle, about 1 hour. Leaving the oven door shut, turn the oven off and allow the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Loosely cover with a tea towel or paper towel and refrigerate overnight or for at least 6 hours.
For the Topping:
- In a medium saucepan, combine 1 pound of strawberries, ¼ cup (60ml) of water, sugar, and lemon juice if using. Sprinkle with cornstarch and stir to combine.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are very broken down. Continue cooking until the sauce is thickened, about 10 minutes. Add more water if desired for a thinner or juicier sauce. (How much you need will vary based on how juicy your strawberries are.) Remove from the heat and stir in the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until lukewarm.
- When ready to serve, run a knife around the edge of the cheesecake. Release the spring and removed the sides. Transfer the cheesecake to a serving plate and top with the cooled strawberry sauce. Refrigerate the cheesecake covered for up to 4 days.
Notes
- You can make your own graham cracker crumbs using graham cracker sheets. You will need about 18 sheets. Place them in a ziplock bag and crush them with a rolling pin, or break them up and pulse them in a food processor. You will need 2-3 more tablespoons of melted butter if you make fresh crumbs.
- Give the cheesecake ample time to chill. Cheesecake’s signature firm and creamy texture is partly due to the fact that it is cold when served. It will also be cleaner to slice when cold. Give it at least 6 hours in the refrigerator before serving to make sure it has chilled through the center.
- Warm a knife for clean slices. I usually run a large, sharp knife under hot water, then wipe it dry before slicing the cheesecake. The warm blade will help it cut smoothly through the cold, dense cheesecake. Clean the knife between cuts for the cleanest slices.
Nutrition
Storing and Make-Ahead Instructions
Cover and refrigerate the strawberry cheesecake for up to 4 days. The strawberry sauce may become a bit loose and weep into the cheesecake over time, but the flavor will still be delicious! If you know you won’t eat the whole cheesecake in a day or two, you can store the topping separately and serve slices with the topping.
Make-ahead: You can make the cheesecake and top it up to 3 days in advance of serving. And since a cheesecake needs ample time to cool, I actually recommend making it in advance! I usually bake cheesecakes the day before I need to serve them, so they can chill and set completely overnight. Store the cheesecake and topping separately in the refrigerator.
Can I Freeze Strawberry Cheesecake?
You can freeze the whole cheesecake by wrapping it in a few layers of plastic wrap and then foil. The topping can be frozen in a container separately. If you wish to freeze leftovers, place individual slices or the whole cheesecake in a freezer-safe airtight container. The cheesecake is best if enjoyed within 3 months to avoid freezer burn. Thaw in the fridge for at least 8 hours or on the counter for 1 to 2 hours.
Frequently Asked Questions
You can absolutely use other fruit toppings for cheesecake. Swap the strawberries for other juicy fruits like blackberries, pineapples, cherries, peaches, or plums. You can make the topping the same way you cook the strawberry topping and spoon that onto the cheesecake. For a blueberry topping, check out my blueberry cheesecake recipe!
Cherry pie filling doubles as a delightfully jammy cheesecake topping. Or, cut up a variety of fresh fruit and pile it onto the cheesecake for a fresh spin!
If your cheesecake cracks, don’t fret! Cracks really only affect the look of a cheesecake, not the flavor. And this cheesecake will be topped with strawberry sauce anyway, so no one will even know there are cracks.
Yes! You can use gluten-free graham crackers. Or, try one of the crust swaps and use gluten-free Oreos to make an Oreo crust! The filling and topping are naturally gluten-free, but always check your ingredient labels to be certain.
More Cheesecake Recipes To Try
I love cheesecake, so you’ll find lots of cheesecake recipes on the blog! Here are a few to try:
My simple no-bake cheesecake is so versatile! You can top it with preserves, fresh fruit, chocolate sauce, or caramel sauce.
A classic cheesecake recipe is always a crowd-pleaser! It’s creamy and rich, with a crisp graham cracker crust. Plus, you don’t need a water bath to make it!
If you love bright citrus flavor, try my lemon cheesecake recipe. Not only is the filling itself infused with lemon, the cheesecake is then topped with luscious lemon curd!
Did you know you can make cheesecake in an Instant Pot? Creamy, dreamy Instant Pot cheesecake is perfect for a small crowd! Just make sure you have the trivet insert handy so you can pour a little water at the bottom of the pot that doesn’t touch the cheesecake.
Chocolate lovers, this chocolate cheesecake is for you! It features a sweet Oreo crust and a filling that combines classic cheesecake ingredients and rich chocolate ganache.
If you’ve tried this strawberry cheesecake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Maureen M says
I made this for my son’s 17th birthday. He’s a big fan of cheesecake, but didn’t want to go out. He wanted me to make him a cake. This is hands down, the best cheesecake we have ever tasted. I’m proud to say that my daughter and I made it and we followed the recipe exactly. I was never a big cheesecake fan but this is fantastic.
Gerardo G says
The first time I made this recipe everyone at my parents’ Christmas gathering had a blast with it. They all told me how good it was and to make it again soon. This is the second time making it hopefully it comes out as good or better, my dad is placing lots of trust in me doing this 🤞🏼💙