Nothing beats the sweet aroma of fresh strawberries mixed with creamy cheesecake, right?

Imagine slicing into a velvety cheesecake topped with luscious strawberries that burst with flavor. This Strawberry Cheesecake isn’t just another dessert; it’s a crowd-pleaser that brings smiles to every gathering. With its perfect blend of sweetness and tang, it’s hard to resist digging in for seconds (or thirds!).

Why make this recipe

You’re going to love this Strawberry Cheesecake for so many reasons!

Easy-peasy cleanup: It uses a springform pan and a couple of bowls, so you won’t be drowning in dishes after your dessert adventure.
Family-friendly fun: This dessert is simple enough for the kiddos to help with—think crumb-crushing and berry-mixing.
Impress with ease: Guests will think you’ve spent hours in the kitchen, but it’s truly straightforward. Just sit back and soak in the compliments! 😄

Ingredients:

You don’t need fancy stuff — just these basics!

2 cups graham cracker crumbs (about 2 sleeves)
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons cornstarch
4 large eggs + 1 yolk
1/2 cup sour cream
1/4 cup heavy cream
1 tablespoon vanilla extract
6 cups water (for the water bath)
1/2 cup granulated sugar (for the strawberry sauce)
1 tablespoon cornstarch (for the strawberry sauce)
1 tablespoon lemon juice (for the strawberry sauce)
2 pounds fresh strawberries, hulled and finely chopped, divided

Directions:

Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
Lay 4 sheets of foil on a work surface in a cross/star pattern. Place the pan in the center, wrapping the foil tightly around it, ensuring no tears and securing it halfway up the sides.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are moist. Pour into the pan and press evenly into the bottom and about three-quarters up the sides.
Bake the crust for 8 minutes until golden brown. Set aside to cool, and then raise the oven temperature to 400°F (200°C).
In a separate bowl, beat the cream cheese until smooth with an electric mixer. Scrape the sides and mix again for 1 minute.
Add the sugar and cornstarch. Beat until smooth and fluffy, about 2 minutes.
Add the eggs and egg yolk; blend on low until combined. Then stir in sour cream, heavy cream, and vanilla with a spatula until just mixed.
For the water bath, boil 6 cups of water. Place the springform pan with the crust into a larger pan or roasting dish. Pour filling over the crust, and pour hot water into the outer pan until it reaches halfway up the sides.
Bake for 10 minutes, then reduce the heat to 230°F (110°C) and continue baking for 1 hour. Do not open the door!
After baking, turn off the oven, crack the door a few inches, and let the cheesecake cool for 1 hour. Then remove it, let it cool fully on the counter, and refrigerate for at least 8 hours (overnight is best).
While cooling, make the strawberry sauce: In a saucepan, combine half the strawberries, sugar, lemon juice, and cornstarch. Cook until thickened, stirring constantly. Remove from heat, stir in the rest of the strawberries, and cool.
Once set, remove the cheesecake from the springform pan and place it on a serving plate. Spread the strawberry sauce on top. Serve with fresh whipped cream — and enjoy!

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How to make Strawberry Cheesecake (Overview)

Whipping up this Strawberry Cheesecake is as smooth as the cheesecake itself! Start with that buttery graham cracker crust, and while it’s cooling, beat up that creamy filling until it’s light and fluffy. The water bath ensures your cheesecake stays moist and doesn’t crack—thank you, science! 🤓 Once it all bakes, just cool it down and slather it with that vibrant strawberry sauce. It’s that easy!

How to serve Strawberry Cheesecake

Get ready to dazzle your guests! Here are some fun ways to serve this delightful dessert:

Garnish with whipped cream and sprinkle with a few extra fresh strawberries for that burst of color.
Pair with a scoop of vanilla ice cream for double the sweetness.
Drizzle with chocolate sauce for a delightful contrast — who doesn’t love chocolate and strawberries? 🍫

How to store Strawberry Cheesecake

This cheesecake keeps well in the fridge for up to 5 days (if you can resist it that long!). Just cover it tightly to keep it fresh. Want to save it for later? Freezing is a great option! It keeps for about 2 months in the freezer. Just be sure to wrap it well, and let it thaw in the fridge when you’re ready to enjoy again.

Tips to make Strawberry Cheesecake

Room Temperature Ingredients: Make sure your cream cheese is at room temperature. Cold cream cheese doesn’t mix well and can lead to lumps.
Eggs: Don’t forget to let your eggs sit out for a bit before using. Room temperature eggs blend in so much better!
Crust Perfection: Press the crust firmly, but not too hard—you’re aiming for a crisp, not a brick!
Cooling Time: Resist the urge to rush the cooling process; letting it cool in the oven prevents cracks.

Variation

Want to switch things up? Try using different berries, like blueberries or raspberries, for a refreshing twist. For a vegan option, swap cream cheese for a plant-based version and use silken tofu for creaminess. Trust me, it’s still delicious!

FAQs

1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better the next day, so go ahead and make it the night before your gathering.

2. Can I freeze the cheesecake?
Yes, you can! Just make sure to wrap it tightly. Thaw in the fridge before serving.

3. What can I use instead of eggs?
You can use flax eggs, or for a non-vegan option, consider a commercial egg replacer. It will keep the texture creamy!

📌 Pin this recipe for your next cozy dinner night!