For me, there’s no better ending to a meal than a slice of strawberry cheesecake. The combination of creamy, tangy cheesecake mixed with fresh, juicy strawberries can’t be beat! My cheesecake recipe is simple and straightforward with tons of tips to prevent cracking. And the fresh strawberry topping has the perfect balance of sweet and fruity flavor to offset all that rich and creamy filling. This is my favorite cheesecake recipe!
When I was first learning to bake, I couldn’t make a cheesecake without the top cracking horribly. I would agonize over how it looked until one day, my mom taught me how to make this simple strawberry sauce. A good sauce can cover all mistakes, and this thick and glossy strawberry topping will cover just about any cheesecake sin. Although my cheesecakes rarely crack nowadays, I still make this gooey strawberry topping because it’s just that good!
Tips for Beginners
- Make sure your ingredients are at room temperature so that they combine smoothly.
- To quickly bring cream cheese to room temperature, leave it out on the counter for 1-2 hours or microwave it for 10-15 seconds on low power.
- To keep the cheesecake from cracking, I recommend turning the oven off and letting the cheesecake cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
- For clean cuts, run a knife under hot water and wipe with a paper towel between cuts.
How to Make Strawberry Cheesecake Step by Step
Gather all your ingredients.
Crush the Graham Crackers: Preheat the oven to 325°F. Crush 16 graham cracker sheets by adding them to a food processor and pulsing until they’re crumbs. Or add the graham crackers to a gallon-size sealable plastic bag and crush them with a rolling pin.
Mix the Crust: In a medium bowl, combine the crushed graham crackers with 3 tablespoons of granulated sugar, ½ cup of melted unsalted butter, and ⅛ teaspoon of kosher salt.
Bake the Crust: Press the mixture into the bottom and up the sides of a 9-inch springform cake pan. Use the bottom of a measuring cup to do this. Bake for 10 minutes.
Make the Filling: In a large bowl, use a hand mixer to beat 32 ounces (4 bricks) of room-temperature cream cheese until smooth. Add in 1½ cups of granulated sugar and beat again. Add in ½ cup of room-temperature sour cream, 4 large room-temperature eggs, and 1 teaspoon of pure vanilla extract and beat until smooth. Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
Bake the Cheesecake: Pour the filling onto the crust. Wrap aluminum foil around the pan to prevent leaking. Then, place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches about 2 inches up the sides of the pan. Bake for 60-70 minutes until the edges have set, but the middle is still a bit jiggly when the pan is tapped.
It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
Cook the Strawberries: Add 16 ounces of strawberries, ½ cup of granulated sugar, and 1 tablespoon of fresh lemon juice to a large saucepan set over medium heat.
Thicken the Sauce: Simmer for 10 minutes, or until the strawberries have softened. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir into the strawberry sauce, and continue to simmer until thickened. Store the strawberry sauce in the refrigerator until ready to use.
Chill and Serve: Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature. Before serving, spoon the strawberry sauce over the cheesecake. Serve with extra strawberry sauce on the side.
How to Store and Freeze
Store strawberry cheesecake tightly wrapped with plastic wrap in the refrigerator for up to 3 days. I recommend storing the topping separately and adding just before serving.
To freeze, wrap the whole cheesecake or individual slices tightly in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving.
