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!)
Strawberry Cheesecake
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.
Strawberry Cheesecake
Ingredients
CRUST
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
FILLING
- 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
TOPPING
- ½ cup (120 g) sour cream, room temperature
- 2 teaspoons confectioners' sugar
STRAWBERRY SAUCE
- 1 pound fresh strawberries, sliced and divided
- ½ cup (100 g) granulated sugar
Instructions
- Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.
CRUST
- 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.
FILLING
- 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.
TOPPING
- Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
STRAWBERRY TOPPING
- 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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Looks yummy.i must try this recipe.
I am excited to be making this cheesecake soon.
I used a 9” springform pan like the recipe called for and it was filled to the top! As it baked it puffed up above the pan line. I had to cook it for an hour and forty minutes! I’m hoping it’s done. If I were to make it again I would definitely use a larger pan. The 9” was much too small.
If it puffed up to the pan line, or slightly above, that is just right. 🙂
My question is: the topping so do you add it as the cake is cooked or as it comes out of oven? And then put it in fridge to set?
Hi, Melinda! I work with iambaker and am happy to help with questions. After the cheesecake has baked and cooled, spread the sour cream and sugar layer on top of it and then refrigerate it to set. I hope that clears it up, and have a great day!
Yes, the 9 inch is too small I have lots of filling remaining.
First attempt at a cheesecake and it turned out perfectly! Had to bake it for 1 hr 45 min (not sure what I did wrong) but it got there! 9″ pan. I liked it plain or with the strawberries, either way it was a hit!
Can these cheese cakes be frozen?
All of them looks yummy.⁸
Best cheesecake I have ever made! It was fabulous! This is the only cheesecake recipe I will ever use.
I made this for my son-in-law’s birthday and he loved it.
Your an amazing baker!