Hey there, fellow dessert lovers! 🍓🍰 There’s something about the arrival of spring that makes me crave fresh, vibrant desserts, and this Strawberry Cheesecake Recipe is at the top of my list. It’s creamy, it’s dreamy, and it’s loaded with fresh strawberries that will make your taste buds do the happy dance. Plus, it’s surprisingly easy to make—perfect for those quick family dinners or special occasions. So, let’s dive into this Best Strawberry Cheesecake Recipe that’s sure to become a favorite!
Why You’ll Love This Recipe
- It’s packed with fresh strawberries for that sweet and tangy flavor combination.
- The creamy cheesecake filling is smooth and indulgent without being overly heavy.
- It’s surprisingly easy to make, even for beginners!
- It’s perfect for spring gatherings, potlucks, or as a special treat for your family.
Ingredients
Here’s what you’ll need for this Strawberry Cheesecake Recipe:
- 16 graham cracker sheets (252 grams, crushed)
- 3 tablespoons granulated sugar (38 grams)
- ½ cup unsalted butter (113 grams, melted (1 stick))
- ⅛ teaspoon kosher salt
- 32 ounces cream cheese* (907 grams, room temperature (4 bricks))
- 1½ cups granulated sugar (300 grams)
- ½ cup sour cream** (114 grams, room temperature)
- 4 large eggs (200 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 16 ounces fresh strawberries (454 grams, trimmed and sliced in half)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon fresh lemon juice (14 grams (from ½ lemon))
- 1 tablespoon cornstarch (7 grams)
- 2 tablespoons water (28 grams)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down into simple steps:
Preheat Your Oven
Start by preheating your oven to 325°F (165°C). This lower temperature helps prevent cracking in your cheesecake.
Prepare the Crust
In a medium bowl, mix together the crushed graham crackers, granulated sugar, and kosher salt. Stir in the melted butter until the mixture is evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, then let it cool completely.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until combined. Stir in the sour cream and vanilla extract. Beat in the eggs one at a time until smooth. Pour the batter over the cooled crust.
Bake the Cheesecake
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking—it should still be a little wobbly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. Then, let it cool completely on a wire rack.
Prepare the Strawberry Topping
In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries are coated. Let it cool slightly before spreading over the cooled cheesecake.
Chill and Serve
Cover the cheesecake and refrigerate for at least 4 hours or overnight. When ready to serve, release the springform pan sides and slice into pieces. Enjoy!
Pro Tips for Making the Recipe
Here are a few tips to ensure your cheesecake turns out perfectly:
- Make sure all your ingredients are at room temperature before starting. This ensures a smooth batter and prevents lumps.
- Don’t overmix the batter—this can incorporate too much air and cause cracking.
- Let the cheesecake cool completely in the pan before refrigerating. This helps prevent cracks and ensures it sets properly.
If you’re a cheesecake lover like me, you might also enjoy my recipes for How to Make the Best Berry Swirl Cheesecake, How to Make the Best New York Cheesecake Recipe, and How to Make the Best Blueberry Crumble Cheesecake. Each one offers a unique twist on this classic dessert!
How to Serve
There are so many ways to enjoy this Strawberry Cheesecake:
- Serve it chilled, straight from the fridge for a refreshing dessert.
- Top it with additional fresh strawberries for extra flavor and texture.
- Drizzle with a little chocolate sauce for a decadent treat.
- Pair it with a dollop of whipped cream for an extra-special presentation.
Make Ahead and Storage
This cheesecake is a great make-ahead dessert:
- Prepare and bake the cheesecake up to 2 days in advance. Store it in the fridge until ready to serve.
- The strawberry topping can also be made ahead and stored in the fridge for up to 24 hours.
- Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days.
There you have it—my go-to Strawberry Cheesecake Recipe that’s sure to impress your family and friends. It’s creamy, it’s flavorful, and it’s perfect for any occasion. Let me know how it turns out for you in the comments below. Happy baking! 🍰🍓
Strawberry Cheesecake Recipe
Ingredients
- 16 sheets graham cracker sheets crushed
- 3 tablespoons granulated sugar
- ½ cup unsalted butter melted (1 stick)
- ⅛ teaspoon kosher salt
- 32 ounces cream cheese room temperature (4 bricks)
- 1½ cups granulated sugar
- ½ cup sour cream room temperature
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 16 ounces fresh strawberries trimmed and sliced in half
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice from ½ lemon
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F (165°C). Prepare the springform pan and crust.
- Combine crushed graham crackers, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla. Mix well.
- Pour the cheesecake batter into the baked crust. Bake for 40-45 minutes.
- Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- Prepare the strawberry topping by mixing strawberries, sugar, lemon juice, cornstarch, and water. Top the cooled cheesecake and serve.
