Simple & Sweet: The Irresistible Strawberry Cheesecake Recipe

Strawberry cheesecake represents the pinnacle of dessert decadence, blending creamy richness with vibrant fruity notes.

Sweet and tangy flavors dance across your palate in a delightful culinary symphony.

Soft, velvety textures meld perfectly with a crumbly graham cracker foundation that provides delectable contrast.

Elegant yet approachable, this classic dessert crafts simple ingredients into a masterpiece of gastronomic pleasure.

Delicate strawberry accents elevate the traditional cheesecake, offering a refreshing twist on a beloved classic.

Professional bakers and home cooks alike adore this crowd-pleasing treat for its irresistible combination of flavors and textures.

Prepare to embark on a delicious journey that promises to tantalize your taste buds and impress even the most discerning dessert enthusiasts.

Strawberry Cheesecake You’ll Be Dreaming About

• Creamy Texture Delight: Enjoy the silky-smooth cheesecake filling that melts in your mouth, creating a luxurious and velvety experience with every bite.
• Sensational Strawberry Burst: Savor the vibrant strawberry topping that adds a tangy-sweet dimension, bringing fresh fruity notes and bright color to the classic cheesecake.
• Stress-Free Baking Method: Master the water bath technique that guarantees a crack-free, perfectly baked cheesecake with minimal effort, making it foolproof for both novice and experienced bakers.
• Impressive Dessert Showstopper: Wow your guests with a professional-looking dessert that looks like it came straight from a bakery, perfect for special occasions and gatherings.

Strawberry Cheesecake Ingredient Essentials

Crust Ingredients:

Graham Cracker Crumbs: A classic base that provides a sweet, crunchy foundation for the cheesecake.

Granulated Sugar: Adds sweetness to the crust and helps bind the ingredients.

Unsalted Butter: Helps hold the crust together and creates a rich, golden texture.

Cheesecake Filling Ingredients:

Cream Cheese: The primary ingredient that gives the cheesecake its creamy, tangy flavor and smooth texture.

Granulated Sugar: Sweetens the cheesecake filling and balances the cream cheese’s tanginess.

Lemon Juice: Adds a subtle brightness and helps cut through the richness of the cheesecake.

Cornstarch: Helps stabilize the filling and prevents cracking.

Sour Cream: Provides extra moisture and a slight tanginess to the cheesecake.

Large Eggs: Bind the filling together and help create a smooth, custard-like texture.

Strawberry Topping Ingredients:

Fresh Strawberries: The star of the topping, providing natural sweetness and vibrant color.

Granulated Sugar: Enhances the strawberries’ natural sweetness and helps create a syrupy consistency.

Lemon Juice: Brightens the flavor and helps prevent browning of the strawberries.

Cornstarch: Thickens the strawberry sauce and gives it a glossy appearance.

Water: Helps dissolve the cornstarch for a smooth sauce.

Instructions for Making Strawberry Cheesecake

Step 1: Prepare the Oven

Preheat the oven to 325°F. Grab a 9-inch springform pan and wrap its exterior with aluminum foil, covering it multiple times to protect against water leakage.

Step 2: Create Graham Cracker Crust

• Graham cracker crumbs
• Sugar
• Melted butter

Mix crumbs and sugar in a bowl. Pour in melted butter and stir until mixture resembles wet sand. Press the mixture firmly into the pan’s bottom and sides. Bake for 10 minutes, then remove and keep oven heated.

Step 3: Mix Cheesecake Filling

• Cream cheese
• Sugar
• Lemon juice
• Cornstarch
• Sour cream
• Eggs

Beat cream cheese and sugar until smooth. Scrape bowl’s sides. Add lemon juice, cornstarch, and sour cream. Gently mix in eggs one at a time, stopping as soon as they’re incorporated.

Step 4: Bake the Cheesecake

Place springform pan in a large roasting pan. Pour cheesecake batter and smooth the top. Add hot water to roasting pan, reaching 1 inch deep. Bake 50-65 minutes until center is slightly wobbly. The surface should look set but still have a gentle jiggle.

Step 5: Cool and Chill Cheesecake

Run a knife around pan edges. Let cheesecake cool at room temperature for 1-2 hours. Cover with foil and refrigerate for 6 hours to set completely.

Step 6: Prepare Strawberry Topping

• Strawberries
• Sugar
• Lemon juice
• Cornstarch
• Water

Core and slice strawberries. Combine strawberries, sugar, and lemon juice in a saucepan. Bring to gentle boil. Dissolve cornstarch in water, then add to strawberry mixture. Simmer 3-5 minutes until sauce thickens.

Step 7: Serve and Enjoy

Remove cheesecake from refrigerator. Unlock springform pan’s outer ring. Spoon strawberry topping over cheesecake or add to individual slices. Cut with a sharp knife, ensuring you slice through the crust.

Strawberry Cheesecake Tips That Matter

• Seal the Pan Perfectly: Wrap the springform pan multiple times with aluminum foil to prevent water from seeping into the crust during the water bath baking method.
• Achieve Smooth Cream Cheese Mixture: Beat cream cheese at room temperature to ensure a completely smooth filling without lumps, scraping the bowl frequently during mixing.
• Prevent Cheesecake Cracking: Bake the cheesecake in a water bath and avoid overmixing eggs to create a silky, crack-free surface that looks professionally made.
• Test Doneness Accurately: Check the cheesecake's readiness by gently nudging the pan – it should wobble like soft jello, not liquid, indicating perfect baking.
• Create Vibrant Strawberry Topping: Cook strawberries slowly with cornstarch to develop a glossy, thick sauce that won't make the cheesecake soggy when serving.

How to Store and Enjoy Strawberry Cheesecake Again

• Refrigeration: Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. Keep refrigerated for up to 5 days. Place slices in separate containers to maintain freshness and prevent flavor transfer.
• Freezing: Wrap individual cheesecake slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve texture and taste.
• Reheating: Enjoy cheesecake chilled for best flavor. If you prefer a slightly warmer slice, let it sit at room temperature for 15-20 minutes before serving. Avoid using a microwave, as it can make the texture soggy and compromise the creamy consistency.

Strawberry Cheesecake Pairing Inspiration

• Pair with Crisp White Wine: Enhance the creamy cheesecake's richness with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the dessert's sweetness and complementing its delicate strawberry notes.
• Complement with Fresh Berries: Serve alongside a small mixed berry salad with mint leaves, adding a fresh, light counterpoint to the dense, smooth cheesecake texture.
• Match with Sparkling Rosé: Create a festive dessert experience by pairing the strawberry cheesecake with a light, bubbly rosé that echoes the fruity topping and provides a refreshing finish.
• Balance with Herbal Tea: Offer a soothing chamomile or lavender tea to cut through the richness, providing a gentle, aromatic contrast to the sweet and tangy cheesecake flavors.

Variations to Switch Up Your Strawberry Cheesecake

• Berry Bliss Remix: Swap strawberries with a mix of fresh blueberries, raspberries, and blackberries for a vibrant multi-berry cheesecake experience.
• Chocolate Lover's Dream: Add 1/2 cup melted dark chocolate to the cheesecake batter and create a chocolate graham cracker crust for an indulgent chocolate-strawberry combination.
• Tropical Paradise Spin: Replace lemon juice with lime juice and top the cheesecake with caramelized pineapple and toasted coconut flakes for a refreshing tropical transformation.
• No-Bake Summer Version: Skip the baking process by using gelatin in the filling and chilling the cheesecake completely, perfect for hot summer days when you want a cool, creamy dessert.

Strawberry Cheesecake Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Silky smooth strawberry cheesecake whispers sweet Italian dessert traditions with creamy Philadelphia cream cheese and ripe summer berries. Rich layers of graham cracker crust and luscious filling will make you swoon with pure dessert bliss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 24 ounces (680 grams) full-fat cream cheese, brick style
• 1 lb (454 grams) strawberries, weighed before coring & slicing
• 2 ½ cups (313 grams) graham crumbs

Dairy and Binding Ingredients:

• 3 large eggs
• ¾ cup (180 milliliters) sour cream, 14% MF
• 10 tablespoons (142 grams) unsalted butter, melted
• 1 ¼ cup (250 grams) granulated sugar

Flavor and Thickening Ingredients:

• 3 tablespoons (38 grams) granulated sugar
• 2 tablespoons (30 milliliters) lemon juice, freshly squeezed
• 2 tablespoons (30 milliliters) lemon juice, freshly squeezed
• 1 tablespoon (8 grams) cornstarch, AKA corn flour
• 1 tablespoon (8 grams) cornstarch, AKA corn flour
• 2 tablespoons (30 milliliters) water
• Hot water, for the water bath

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Instructions

1. Prepare a 9-inch (23-centimeter) springform pan by wrapping its exterior with multiple layers of aluminum foil, ensuring complete coverage of bottom and sides.
2. Create the graham cracker crust by combining crumbs, sugar, and melted butter until the mixture resembles moist sand. Press firmly into the pan’s base and sides, reaching about halfway up.
3. Bake the crust at 325°F (160°C) for 10 minutes, then remove and maintain oven temperature.
4. In a large mixing bowl, thoroughly blend cream cheese and sugar until completely smooth, periodically scraping bowl sides.
5. Incorporate lemon juice, cornstarch, and sour cream into the cream cheese mixture. Gently fold in eggs one at a time, mixing minimally to prevent overbeating.
6. Position the foil-wrapped springform pan inside a large roasting pan. Pour cheesecake batter evenly, smoothing the surface.
7. Fill the roasting pan with hot water, reaching approximately 1 inch (2.5 centimeters) up the sides of the springform pan.
8. Bake for 50-65 minutes until the cheesecake appears just set, with a slight jiggle when gently nudged.
9. Remove from oven and carefully run a thin knife around the pan’s edges to prevent sticking.
10. Allow cheesecake to cool at room temperature for 1-2 hours, then refrigerate, covered, for 6 hours.
11. Prepare strawberry topping by combining sliced strawberries, sugar, and lemon juice in a saucepan. Simmer over low-medium heat.
12. Dissolve cornstarch in water, then add to strawberry mixture. Cook for 3-5 minutes until sauce thickens.
13. Carefully remove springform pan’s outer ring and transfer cheesecake to serving plate.
14. Spoon strawberry topping over the entire cheesecake or add individually when serving.
15. Slice with a sharp knife, ensuring clean cuts through the crust.

Notes

• Water bath technique prevents cracking and ensures smooth, creamy texture by creating gentle, even heat around the cheesecake.
• Wrapping springform pan with multiple layers of aluminum foil prevents water from seeping into the delicate crust during baking.
• Gentle mixing and avoiding overmixing eggs helps maintain a light, silky cheesecake consistency without introducing excess air.
• Cooling the cheesecake slowly at room temperature before refrigerating prevents sudden temperature changes that can cause surface cracks.
• Use room temperature ingredients to create a perfectly smooth filling without lumps or uneven texture.
• Always chill cheesecake for minimum 6 hours to allow proper setting and develop rich, creamy flavor profile.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 535 kcal
• Sugar: 35 g
• Sodium: 350 mg
• Fat: 39 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 145 mg