This Strawberry Cheesecake recipe is a hit with everyone! It has a buttery graham cracker crust, a creamy cheesecake filling, a sweet and tangy sour cream topping, and finished with a fresh strawberry sauce. It is based on my super popular Perfect Cheesecake Recipe! (I also have a No-Bake Cheesecake that would work so well with this strawberry sauce!)
When it comes to Spring, I look forward to all of the fresh strawberries. Not only do they smell amazing, but they make the best fresh strawberry cheesecake. I have a handy dandy strawberry slicer that makes slicing them for the top of the strawberry cheesecake a breeze.
I just want to be super clear with this recipe though… this is a Cheesecake with Strawberry Topping. Not to be confused with a strawberry cheesecake that has strawberries IN it. I have two versions of that if you happen to be looking for other options! Real Strawberry Cheesecake and No-Bake Strawberry Cheesecake.
Strawberry Cheesecake Ingredients
- Graham Cracker Crumbs – For a shortcut, grab the pre-packaged graham cracker crumbs in the baking aisle. You can make your own crumbs by adding graham crackers into a plastic bag and crushing them with a rolling pin. (Or use a food processor)
- Butter – I always use unsalted butter when baking to control the salt content. Salted butter also tends to have a higher water ratio and can affect the outcome of cheesecakes.
- Cream Cheese – Always use blocks of high-quality, full-fat cream cheese. Allow it to come up to room temperature before using it for a cheesecake filling.
- Granulated Sugar – Superfine granulated sugar is my go-to, but you can also use regular granulated sugar.
- Confectioners’ Sugar – This is a must for situations where granulated sugar will leave the recipe grainy like in our sour cream cheesecake topping.
- Sour Cream – Always use a full-fat sour cream to provide a light, creamy texture to the cheesecake filling.
- Vanilla Extract – A great quality pure vanilla extract is always a must when it’s the primary flavor for a recipe. (I prefer McCormick)
- Eggs – Room temperature eggs are easier incorporated into the cheesecake filling. (Get more info on room temperature ingredients here)
- Strawberries – Use fresh, ripe strawberries for the strawberry topping.
How to Make Strawberry Cheesecake
To create the best strawberry cheesecake recipe you first need to make the graham cracker crust.
- Mix the graham cracker crumbs, sugar, and melted butter together and press into a 9-inch springform pan. Bake that for 12 minutes until the edges are golden brown.
- Next, whip up the cheesecake filling. Start by beating the cream cheese by itself in the mixing bowl. This will ensure that you won’t have lumps in your cheesecake. Next, beat in the sugar. Scrape down the sides of the mixing bowl to make sure the cream cheese is thoroughly incorporated. This will help you to avoid lumps once the rest of the ingredients loosen up the batter.
- Beat in the vanilla extract and sour cream. Finally, add in the eggs one at a time and scrape the sides of the bowl after each addition. Beat in each egg JUST until it’s incorporated to ensure that batter is not overmixed.
- Spray the sides of the springform pan with cooking spray or line with a strip of parchment paper to prevent the cheesecake from sticking to the sides of the pan. Pour the cheesecake into the baked graham cracker crust.
Strawberry Topping for Cheesecake
Okay, this strawberry topping isn’t JUST for cheesecake, it would be great on some strawberry shortcake, vanilla pound cake, and maybe even some yogurt!
To make the strawberry topping for the cheesecake:
Slice 1 pound or roughly 2 1/2 cups of strawberries. I have this handy dandy strawberry slicer that makes them look like perfect slices, but a good pairing knife can do the same job.
Set some of the strawberries aside to add back into the strawberry sauce after it’s been cooked. Add the remaining strawberry slices into a saucepan with some granulated sugar. Heat over medium and boil 2 to 3 minutes until juices form and the sugar is melted. Remove from the heat and stir in the rest of the fresh strawberry slices.
Add the strawberry topping into a bowl and cover with plastic wrap. Place into the fridge and let it chill for several hours.
How to Store Strawberry Cheesecake
This dessert can be stored in an airtight container in the refrigerator for up to 3 days.
I’m Miranda from the blog Cookie Dough and Oven Mitt. You can find more desserts, baked goodies, and loads of tips and tricks over on the Cookie Dough and Oven Mitt blog.
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) superfine granulated sugar
- ½ cup (120 g) sour cream room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- ½ cup (120 g) sour cream, room temperature
- 2 teaspoons confectioners' sugar
- 1 pound fresh strawberries, sliced and divided
- ½ cup (100 g) granulated sugar
- Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust onto the bottom and ⅔ of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy-duty tin foil around the bottom and sides of the pan. Place into the oven and bake for 13 minutes until the edges of the crust are golden.
- Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
- Beat in the sugar and scrape down the sides of the bowl.
- Add in the sour cream and vanilla.
- Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
- Pour the filling in the crust. Carefully place cheesecake into the preheated water bath. Bake until the top of cheesecake turns golden, about 60 – 70 minutes. Let cheesecake cool on a wire rack.
- Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
- Add 2 cups of the sliced strawberries and granulated sugar in a medium saucepan over medium-high heat.
- Let it come up to a boil and boil for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat.
- Stir in the remaining sliced strawberries.
- Pour into a bowl and cover with plastic wrap. Chill for 2 to 3 hours.
Did you make this recipe?
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Wow it looks so nice ! I am going to try it. !!
Before that May ai ask how many G is 1/2 cup sour cream?
Hi, C! I work with iambaker and am happy to help with questions. A half-cup of sour cream is approximately 120 grams. I hope this helps, and have a great day!
Rebake this cake. The result is fantastic. Not as difficult as I thought, only need patience to put every ingredients in a room temperature. I also use as the base chocolate cookies with addition 1 tsp chocco powder. Instead of sour creme, I use Crème fraîche. Taste wonderful and my children love it…❤️❤️🙏🏻
Needs much longer than 70 mins. I used a 9 1/2” springform and finally took it out at 80 mins. I hope it is set in the middle! Batter tasted great so I hope the cake is as yummy!
Looks very good
What size pan did you use ? I would like to make this in the Instant Pot?
Well I just made this cheesecake. Got all the ingredients yesterday. Got up early this morning put out cold ingredients to get to room temperature. Read over the directions for the third time. Started at 7:30am. All went well. Popped in the water bath at cooked for 70 min. After cooking a bit, I took off the foil and there was water everywhere. The sides of the cheese cake are soft and soggy. I wrapped in heavy aluminum foil. Not sure what happened. I have not cut into it yet, I’m afraid too I know it’s not good..you made no mention about leakage from the wrapped container. I promised this cheesecake for dinner tonight and won’t be able to take with me. UGH!!!!
So sorry you had that experience. There should not be leakage from the water bath, there may have been a bit of operator error.
Love this recipe ! I seperated the eggs and whipped the whites to a soft peak. I think it makes a lighter cake. Also a hint. Don’t worry if the cake has some wobble when removed from the oven. This is good. It will set as it cools.
I don’t use the ban marie. Don’t care if it cracks. I load it with strawberries so you can’t see it anyway.
Perfect every time.
Can you freeze this? I have a friend wanting it for a party. But I have a busy schedule the week they are asking for it. Wondering if I could make it on Sunday or Monday to be served on Friday.
Hi, Amanda! I am part of the iambaker team. If you freeze this recipe just be sure it is stored properly in an air-tight container. Also be sure to give it plenty of time to thaw before serving as well! Enjoy the party!
hello am i able to use the smaller 9in store bought pans with crust already in it?
I loved this recipe and I am probably going to make it again I don’t know how people come up with recipes this good but if your reading this and your one of these people you are so talented and amazing 😆😆