This silky smooth strawberry cheesecake paired with a buttery homemade graham cracker crust that goes all the way up the sides will be a crowdpleaser. It’s a decadent dessert that is perfect for any occasion. It’s surprisingly easy to make with everyday ingredients, and the hardest part is waiting for everything to cool!
It’s the perfect summer dessert recipe with its sweet and fresh strawberries. Everyone will be reaching for seconds of this cheesecake covered in strawberry sauce and strawberries. Like my oreo cheesecake recipe, classic cheesecake recipe, and basque cheesecake recipe, this strawberry cheesecake recipe requires time to cool, making it the perfect make-ahead dessert.
What You Need to Make This Recipe
Graham cracker crumbs — you can buy them as crumbs or whole crackers and crumble them yourself in a food processor. Just be sure there aren’t any large pieces in the crumbs.
Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Always bring the cream cheese to room temperature before using it, as cold cream cheese will lead to a lumpy batter for your strawberry cheesecake.
Sour cream — adding sour cream to the batter makes the filling softer, moist, and tender. You also get a nice tangy flavor to the cheesecake. Full-fat sour cream is ideal. If you forgot to pick some up, you could make homemade sour cream with only three ingredients.
Vanilla extract — I recommend using real vanilla extract and not artificial extract for the best flavor. If you haven’t already, try my homemade vanilla extract recipe.
Eggs — these eggs help bind the filling together and give it a smooth and rich texture.
Strawberries — make sure the strawberries are ripe for the sweetest tasting topping. You can add more sugar to the filling if your strawberries aren’t as sweet as you prefer.
Cornstarch — you will need cornstarch to help thicken the strawberry topping.
How to Make Strawberry Cheesecake
1. Combine graham cracker crumbs and sugar and stir in butter until well incorporated and the mixture holds together when tightly squeezed. Transfer the mixture to a sprayed 9-inch springform pan and press the graham cracker mixture into the bottom and 1 inch up the sides of the pan with a tall flat-bottomed glass before baking for 10 to 15 minutes.
2. In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until very smooth, about 2 minutes.
3. Add the sugar and salt and beat until fully incorporated before adding the sour cream, lemon zest, and vanilla.
4. Add the eggs, beat just until fully combined, and then pour the filling into the cooled crust. Bake until lightly puffed, the filling around the edges is set, and the center has a slight jiggle. Then, leave 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 before loosely covering it with a tea towel or paper towel and refrigerating overnight or for at least 6 hours.
5. In a medium saucepan, combine 1 pound of strawberries, water, and sugar. Sprinkle with cornstarch and stir to combine.
6. 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 broken down and continue to cook until the sauce has thickened.
7. Remove from the heat and stir the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until lukewarm.
8. When ready to serve, transfer the cheesecake to a serving plate and top with the cooled strawberry sauce.
Pro Tips for Making This Recipe
- Do not over whip the filling as it will introduce too much air to the batter. Over whipping the batter will make the strawberry cheesecake rise too much and collapse in the middle.
- Do not open the oven to peek at your strawberry cheesecake. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
- Make sure you budget enough time to make this cheesecake, as it requires several hours to cool.
- Room temperature ingredients are ideal as they mix easier without accidentally overmixing. If your eggs are cold, place them in a bowl of warm water.
- To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.
Frequently Asked Questions
What are some variations for the crust?
If you do not have graham crackers, you can use shortbread cookies, wafers cookies, vanilla or chocolate Oreos, Biscoff cookies, or digestives cookies.
How do I store it?
After your strawberry cheesecake has come to room temperature, refrigerate covered for up to 4 days. It’s best to keep it covered in the fridge so it does not take on any scents from the refrigerator.
Can I freeze it?
This strawberry cheesecake recipe is freezer-friendly, but I recommend making the strawberry topping fresh as it’ll become mushy after freezing. Wrap the cheesecake in multiple layers of plastic wrap before transferring it to a freezer-safe bag if possible.
How do you prevent it from cracking?
To prevent cracks on your cheesecake, avoid overmixing the batter or mixing it at too high a speed as it will add more air to the filling, leading to air bubbles cracking on the surface, or the cheesecake will rise too much and crack as it deflates. Make sure your ingredients are at room temperature and mix until just combined. Also, avoid rushing the cooling process as sudden temperature changes can cause cracking. However, not to worry if your cheesecake cracks, as the strawberry topping will cover it!
If you love this recipe try these out!
If you’ve tried this Strawberry Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Strawberry Cheesecake
Equipment
- Stand or electric mixer
- Mixing Bowls
- Springform pan
- Baking Sheet
- Saucepan
Ingredients
For the Crust:
- 2 ¼ cups graham cracker crumbs (270 g)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted (70 g)
For the Filling:
- 3 blocks cream cheese room temperature (8-ounce/227g)
- 1 ¼ 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)
- ½ cup granulated sugar (100g)
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- ¾ cup water (180ml)
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 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 mixer 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 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, water, and sugar. 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. 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
- Do not overwhip the filling as it will introduce too much air to the batter. Overwhipping the batter will make the cheesecake rise too much and collapse in the middle.
- Do not open the oven to peek at your strawberry cheesecake. The hot air from the oven will escape, and the cold air enters the oven, causing the cheesecake to fall or crack.
- Make sure you budget enough time to make this cheesecake, as it requires several hours to cool.
- Room temperature ingredients are ideal as they mix easier without accidentally overmixing. If your eggs are cold, place them in a bowl of warm water.
- To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.
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