The Ultimate Strawberry Cheesecake Recipe – A Slice of Sweet Bliss
If there’s one dessert that never lasts long in my house, it’s cheesecake. And not just any cheesecake—the Best Strawberry Cheesecake Recipe you will ever make. Between my three kids, my husband, and, let’s be honest, me sneaking bites straight from the fridge, this thing disappears faster than I can clean up the kitchen.
I’ve tried a lot of Cheesecake Recipes Strawberry over the years, but this one? It’s the perfect mix of creamy, rich, and just the right amount of sweet. The Strawberry Cheesecake Topping is made from fresh strawberries (none of that canned stuff), and when it all comes together, it’s the kind of dessert that makes people think you spent hours in the kitchen—when really, it’s one of those Easy Strawberry Cheesecake Recipes that even a busy mom like me can pull off.
Whether you’re looking for a Basic Cheesecake Recipe to start with or you’re on the hunt for the Best Cheesecake Desserts to impress your family, this is it. It’s creamy, it’s classic, and it’s one of those Easy Homemade Cheesecake Recipes that you’ll want to make again and again. And trust me, once you top it with that fresh Strawberry Topping for Cheesecake, you’ll understand why my kids practically lick their plates.
If you love Strawberry Desserts with Cream Cheese or just need a go-to Perfect Cheesecake Recipe, grab your ingredients and let’s bake!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (or just smash a bunch of crackers in a ziplock with a rolling pin)
- ¼ cup sugar
- ½ cup butter, melted
For the Cheesecake Filling
- 3 blocks (24 oz total) cream cheese, softened (leave it out for about 30 mins)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- ½ cup sugar
- 1 tablespoon cornstarch
- ¼ cup water
- ½ teaspoon lemon juice
Step By Step Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F. If your oven is like mine and takes forever to heat up, do this first.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like damp sand.
- Dump the mixture into a springform pan (or a deep pie dish if that’s what you got) and press it down nice and firm. Use the back of a spoon or your hands.
- Bake it for 10 minutes. Set aside to cool.
Step 2: Make the Cheesecake Filling
- In a big mixing bowl, beat the softened cream cheese until it’s super smooth. Lumps are not your friend.
- Add the sugar and mix again.
- Crack in the eggs one at a time, mixing after each one.
- Stir in the vanilla extract and sour cream. The batter should be thick and creamy.
Step 3: Bake the Cheesecake
- Pour the cheesecake batter over your cooled crust.
- Now, here’s the trick—the water bath. Wrap the bottom of your pan in foil, place it in a bigger baking dish, and pour some hot water around it (like halfway up the sides). This keeps it from cracking.
- Bake for 50-60 minutes. You’ll know it’s done when the center jiggles slightly but isn’t liquidy.
- Turn the oven off, crack the door open, and let the cheesecake sit in there for an hour. Yes, this step is annoying, but it keeps the top from cracking.
- Transfer to the fridge and chill for at least 4 hours, but overnight is even better.
Step 4: Make the Strawberry Topping
- In a small saucepan, toss in the strawberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring often, until it thickens (about 5 minutes). If it gets too thick, add a tiny splash of water.
- Let it cool completely before pouring it over the cheesecake.
FAQs for the Best Strawberry Cheesecake Recipe
Can I make this without baking?
This is a baked cheesecake, so skipping the oven won’t work for this exact recipe. But if you want a no-bake version, mix softened cream cheese with whipped cream and sugar, then chill in a crust. It won’t be the same, but it’s still delicious!
How long does this cheesecake last in the fridge?
It stays fresh for about 4-5 days if stored in an airtight container. But honestly, in my house, it never makes it past day two.
Can I freeze this cheesecake?
Yes! Wrap the whole cheesecake (or slices) in plastic wrap and then foil. It can stay frozen for up to 2 months. Just thaw it in the fridge overnight before serving.
What can I do if I don’t have graham crackers for the crust?
No worries! Try using crushed vanilla wafers, digestive biscuits, or even Oreos for a fun twist on the Classic Cheesecake Recipe.
What’s the best way to get a smooth, creamy cheesecake?
For the Best Creamy Cheesecake Recipe, make sure:
Your cream cheese is softened to room temperature.
You mix everything at a low speed to avoid too much air in the batter.
You don’t rush the chilling time—overnight is best!
The Best Strawberry Cheesecake Recipe Card
Strawberry Cheesecake
Ingredients
Method
- Preheat oven to 325°F.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press mixture into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth, then mix in sugar.
- Add eggs one at a time, mixing after each.
- Stir in vanilla and sour cream. Pour batter over the cooled crust.
- Wrap the pan in foil and place in a larger pan filled with hot water (water bath).
- Bake for 50-60 minutes, until the center is slightly jiggly but set.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
- In a saucepan, cook strawberries, sugar, cornstarch, water, and lemon juice over medium heat.
- Stir until thickened (about 5 minutes), then let cool completely.
- Pour cooled Strawberry Cheesecake Topping over the chilled cheesecake.
- Slice, serve, and enjoy!
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap and foil; freeze for up to 2 months.
- No Cracks Tip: Use a water bath and let cheesecake cool slowly.
