This strawberry cheesecake is a heavenly dessert that balances the richness of cream cheese with the natural sweetness of fresh strawberries. Each bite offers a delightful contrast of flavors and textures: a buttery graham cracker crust, a velvety cream cheese filling, and a topping of juicy strawberries that adds a burst of freshness. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cheesecake is sure to impress.

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Ingredients Breakdown

A great cheesecake relies on its layers, each bringing unique flavor and texture. The graham cracker crust provides a buttery, crunchy base, formed from simple ingredients like crumbs, sugar, and melted butter. The filling, made with cream cheese and sour cream, delivers a smooth, rich texture, with a touch of tang from the sour cream and depth from lemon zest and vanilla. Finally, fresh strawberries—half cooked into a sweet sauce and half left whole—add a bright, fruity contrast that elevates both the taste and visual appeal of the dessert.

Step-by-Step Instructions

Crafting a cheesecake may seem intimidating, but with careful attention to each step, you’ll achieve a stunning result.

Preparing the Crust:
Start by preheating your oven to 350°F and greasing a 9-inch springform pan. The graham cracker crust is simple yet crucial. Mix the crumbs with sugar and melted butter until the texture is like damp sand. Press this mixture firmly into the bottom of the pan, making sure to build up the sides slightly. The goal is a uniform thickness that bakes evenly, creating a sturdy base for the rich filling. Baking the crust for 10-15 minutes will set it, making it golden and aromatic, which contributes to the flavor and texture of the cheesecake.

Mixing the Filling:
Achieving a smooth, lump-free filling requires room temperature ingredients. Beat the cream cheese on medium-low speed until it’s silky, ensuring there are no lumps. Gradually add the sugar and salt, allowing them to dissolve completely. The key to the velvety texture is incorporating the sour cream, lemon zest, and vanilla without over-mixing, as this could lead to cracks. Once the eggs are added, mix just until combined to maintain the right consistency.

Baking the Cheesecake:
After pouring the filling into the cooled crust, bake the cheesecake at 350°F for 15 minutes. Then, reduce the temperature to 300°F and bake for about an hour, or until the edges are set and the center has a slight jiggle. A gradual cooling process is essential to prevent cracks—leave the cheesecake in the oven with the door closed for an hour before removing it. Afterward, let it cool to room temperature before refrigerating for at least 6 hours or overnight, allowing the flavors to meld.

Making the Strawberry Topping:
The topping is where the dessert shines with its fresh, vibrant flavor. Half of the strawberries are cooked down with sugar, water, and optional lemon juice, thickened with cornstarch to create a jam-like consistency. Mashing the strawberries ensures a smooth sauce, which is then combined with fresh strawberry halves and vanilla extract for a perfect balance of cooked and raw fruit. Allow the topping to cool to lukewarm before spooning it over the cheesecake.

Recipe Tips & Frequently Asked Questions

Preventing cracks in the cheesecake:
Ensure all ingredients are at room temperature before mixing to avoid over-beating, which can introduce air bubbles that cause cracks during baking.

Room temperature ingredients:
Using room temperature cream cheese, sour cream, and eggs allows for a smoother filling and prevents over-mixing.

How to tell when the cheesecake is done:
The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.

Can I use frozen strawberries for the topping?
Yes, but thaw them completely and drain excess liquid before using. Frozen strawberries may create a slightly thinner sauce.

What’s the best way to store leftover cheesecake?
Keep the cheesecake covered in the refrigerator, where it will stay fresh for up to 4 days.

How can I make the crust gluten-free?
Simply substitute gluten-free graham crackers to create a gluten-free crust.

What to Serve With This Recipe

Strawberry cheesecake is already rich and satisfying, but you can elevate the experience with complementary accompaniments. A dollop of whipped cream adds a light, airy contrast to the dense filling, while a drizzle of dark chocolate or a dusting of cocoa powder brings an element of indulgence. For drinks, consider pairing the cheesecake with a crisp white wine or a simple iced tea, which cuts through the richness of the dessert. If serving it for a special occasion, a glass of champagne or sparkling wine makes for a celebratory touch.

Storage and Make-Ahead Tips

Cheesecake is a fantastic dessert to make ahead, as it actually improves after sitting in the refrigerator overnight, allowing the flavors to fully develop. Store your cheesecake by loosely covering it with plastic wrap or aluminum foil. To freeze, wrap individual slices or the entire cheesecake in plastic wrap, then in foil, and store it in an airtight container for up to two months. Thaw the cheesecake in the refrigerator overnight before serving. The texture remains just as creamy and delicious after freezing, making it a convenient option for prepping in advance.

When it comes to presentation, this strawberry cheesecake is already visually stunning, but you can add small touches to make it even more appealing. Before serving, run a knife around the edge of the pan to ensure a clean release. Place the cheesecake on a decorative cake stand and generously spoon the strawberry topping over the center, allowing it to cascade down the sides for an impressive look. For added garnish, consider fresh mint leaves, a sprinkle of powdered sugar, or even a few whole strawberries for extra color and flair. The balance of creamy cheesecake and bright strawberries will ensure this dessert is the star of any gathering.

Ingredients

For the Crust:

5 tablespoons unsalted butter, melted (70 g)
2¼ cups graham cracker crumbs (270 g)
3 tablespoons granulated sugar

For the Filling:

3 (8-ounce/227g) blocks cream cheese, softened to room temperature
1¼ cups granulated sugar (250 g)
½ cup sour cream, room temperature (120 g)
2 teaspoons lemon zest
2 teaspoons vanilla extract
3 large eggs, lightly beaten and at room temperature
¼ teaspoon salt

For the Topping:

2 pounds fresh strawberries, halved (900g)
¾ cup water (180ml)
½ cup granulated sugar (100g)
1 tablespoon lemon juice (optional)
2 teaspoons cornstarch
2 teaspoons vanilla extract

Instructions

For the Crust:

Begin by preheating your oven to 350°F. Lightly grease a 9-inch springform pan with baking spray to ensure easy release later. In a mixing bowl, combine the graham cracker crumbs with the sugar, then stir in the melted butter until the mixture binds together. Press this mixture firmly into the base of the prepared pan, using a flat-bottomed glass to smooth the surface and push the crumbs up about an inch along the sides. Place the pan on a rimmed baking sheet to catch any potential spills.

Bake for 10 to 15 minutes until the crust is golden brown and aromatic. Let it cool completely before adding the filling.

For the Filling:

In a stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium-low speed until it’s velvety smooth, about 2 minutes. Gradually add the sugar and salt, continuing to mix until everything is well incorporated, pausing occasionally to scrape down the sides. Next, blend in the sour cream, lemon zest, and vanilla extract, mixing for about 1 minute until the mixture is fully combined. After scraping the bowl once more, add the lightly beaten eggs, and mix on low speed just until they are fully incorporated. Pour the filling over the cooled crust, filling the pan to the top.

Bake the cheesecake at 350°F for 15 minutes, then lower the oven temperature to 300°F. Continue baking for approximately 1 hour, or until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside to cool for another hour. Afterward, allow it to cool completely at room temperature before covering and refrigerating for at least 6 hours or overnight.

For the Topping:

In a medium saucepan, combine half of the halved strawberries with water, sugar, and the optional lemon juice. Stir in the cornstarch, ensuring there are no lumps. Heat the mixture over medium heat, bringing it to a boil while stirring frequently. Allow it to cook for about 5 minutes, then mash the softened strawberries with a potato masher until the sauce reaches a jam-like consistency. Continue cooking for another 10 minutes until the sauce thickens. Remove from heat and stir in the remaining fresh strawberries along with the vanilla extract. Let the sauce cool until it’s lukewarm.

When you’re ready to serve, gently run a knife around the edge of the cheesecake before removing the springform sides. Transfer the cheesecake to a serving dish and generously top it with the cooled strawberry sauce. The cheesecake can be kept refrigerated for up to 4 days.