Creamy Strawberry Cheesecake

Let’s be honest, there are cheesecakes, and then there is *this* strawberry cheesecake. The kind that makes you close your eyes on the first bite. The kind that has your friends and family begging for the recipe before they’ve even finished their slice.

This is that recipe. It’s the result of countless trials, a few happy accidents, and the single-minded goal of creating the creamiest, dreamiest, most show-stopping cheesecake imaginable. And I think I’ve nailed it. Ready to become a local legend? Let’s bake.

What You’ll Need

The ingredients for this cheesecake are simple, but using good quality, full-fat versions is key to getting that incredible texture. No cutting corners here!

For the Crust

• Graham crackers: I love using honey graham crackers for a touch of sweetness without needing extra sugar.
• Unsalted butter: This is the glue that holds our delicious crust together.
• Salt: Just a pinch to balance the sweetness.

For the Cheesecake Filling

• Full-fat cream cheese: This is the star of the show! Make sure it’s block-style and at room temperature for a lump-free batter.
• Granulated sugar: For the perfect amount of sweetness.
• Sour cream: Adds a wonderful tangy flavor and contributes to the ultra-creamy texture. Also needs to be at room temperature.
• Vanilla extract & Lemon Juice: These brighten up the flavors beautifully.
• Salt: Balances all the richness.
• Eggs: The final binder. Make sure they’re at room temperature, too!

For the Strawberry Sauce

• Strawberries: Fresh or frozen both work perfectly fine here.
• Strawberry jam: A little secret to get a deeper, more concentrated strawberry flavor.
• Water & Sugar: To create the base of our sauce.
• Cornstarch: Mixed with a little cold water, this will thicken our sauce to the perfect consistency.

Pro Tips

I’ve made my fair share of cheesecakes, and I’ve learned a few things that guarantee success. Don’t skip these!

• Room Temperature is Non-Negotiable: I can’t stress this enough! Cold cream cheese is lumpy cream cheese. Take your cream cheese, sour cream, and eggs out of the fridge at least 2-3 hours before you start. This is the #1 secret to a silky-smooth batter.
• Don’t Overbeat the Eggs: Once you start adding the eggs, mix on low speed and only until they’re *just* combined. Overmixing incorporates too much air, and that air will try to escape in the oven, causing dreaded cracks.
• Embrace the Slow Cool: A sudden temperature change is a cheesecake’s worst enemy. Letting it cool down slowly in the turned-off oven for an hour, and then on the counter, prevents it from shrinking and cracking. Patience is a virtue here!
• Wrap Your Pan Tightly: If water gets into your pan during the water bath, you’ll have a soggy crust. It’s a tragedy! Use at least two large layers of heavy-duty aluminum foil and make sure it comes well up the sides of your springform pan.

Tools Required

• 9-inch Springform Pan
• Large Roasting Pan (for the water bath)
• Stand Mixer or Handheld Electric Mixer
• Mixing Bowls
• Spatula
• Food Processor (or a zip-top bag and rolling pin for the crust)
• Small Saucepan

Substitutions and Variations

Want to mix things up? This recipe is a fantastic base for creativity.

• Crust Variations: Don’t have graham crackers? Try Biscoff cookies, vanilla wafers, or even crushed pretzels for a sweet and salty kick!
• Berry Swap: This sauce is amazing with other berries. Try a mix of raspberries and strawberries, or use blueberries or cherries instead.
• Citrus Zest: Add the zest of one lemon or orange to the batter along with the vanilla for an extra bright, citrusy note.

Make-Ahead Tips

Cheesecake is the perfect make-ahead dessert because it actually *needs* to chill.

You can bake the entire cheesecake 1-2 days in advance. Just let it cool completely, then cover it tightly with plastic wrap and keep it in the fridge.

The strawberry sauce can also be made up to 3 days ahead of time. Store it in an airtight container in the fridge and pour it over the cheesecake just before serving.

How to Make Creamy Strawberry Cheesecake

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C). Lightly grease the sides of a 9-inch springform pan. I also like to line the bottom with parchment paper to make it easier to transfer later.
2. Crush your graham crackers into fine crumbs using a food processor. If you don’t have one, a zip-top bag and a rolling pin work great for getting out some aggression!
3. In a bowl, mix the crumbs, melted butter, and salt until it feels like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan.
4. Bake the crust for 10 minutes. Once done, take it out and let it cool completely on a wire rack. While it cools, wrap the outside of the pan with two layers of heavy-duty aluminum foil.

Step 2: Prepare the Filling

1. In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the room temperature cream cheese on medium speed until it’s completely smooth and has no lumps.
2. Add the sugar and beat until smooth. Scrape down the sides of the bowl, then add the sour cream, vanilla, lemon juice, and salt. Mix until just combined.
3. Turn the mixer to low and add the eggs one at a time, mixing only until the yellow of the yolk disappears into the batter. Do not overmix!
4. Give the batter a final gentle stir with a spatula to make sure everything is incorporated from the bottom of the bowl.

Step 3: Bake with a Water Bath

1. Pour the creamy batter over your cooled crust. Tap the pan on the counter a few times to pop any large air bubbles.
2. Place the wrapped cheesecake pan inside a larger roasting pan. Put them in the oven, and carefully pour boiling water into the roasting pan until it comes about 1-inch up the side of the cheesecake pan.
3. Bake for 55-65 minutes. The edges should be set, but the center should still have a slight jiggle to it. It will continue to set as it cools.
4. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside the oven for 1 hour.
5. Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours, but preferably overnight.

Step 4: Make the Strawberry Sauce

1. In a small saucepan, combine the strawberry jam, sugar, water, and salt. Heat over medium heat until it comes to a simmer.
2. Add the strawberries and cook until they soften, about 5-7 minutes.
3. In a tiny bowl, whisk the cornstarch and cold water together to make a slurry. Pour it into the saucepan and continue to cook, stirring, until the sauce thickens.
4. Remove from the heat and let it cool completely. The sauce will thicken more as it cools down.
5. Once ready to serve, run a thin knife around the edge of the cheesecake and release the springform ring. Spread the cooled strawberry sauce over the top, slice, and prepare for the compliments!

The Delicious Details

Here’s a look at the nitty-gritty for those who are curious!

Nutritional Information (Approximate per slice)	Calories: 550 kcal Carbohydrates: 45g Protein: 8g Fat: 38g Sugar: 35g
Dietary Swaps	Gluten-Free: Easily substitute the graham crackers with your favorite gluten-free cookies for the crust. Lower Sugar: You can reduce the sugar in the filling to ½ cup and use a sugar-free strawberry jam for the sauce. Note that this will alter the texture slightly.
Meal Pairing Suggestions	This cheesecake is a rich dessert, so it’s best served after a lighter meal. It’s the perfect ending to a summer BBQ with grilled chicken or a simple pasta dish. A cup of black coffee or tea is its best friend!
Cooking Time Efficiency	To save time, make the crust while the oven preheats. While the crust is baking and cooling, you can measure out and prepare all your filling ingredients. Make the sauce while the cheesecake is in its final cooling stage on the counter.

Leftovers and Storage

If you somehow have leftovers, they store beautifully!

Cover the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4-5 days. The crust may soften slightly over time, but it will still be delicious.

I don’t recommend freezing the cheesecake with the strawberry topping on it, as the sauce can become watery when thawed. However, you can freeze the plain cheesecake (whole or in slices) for up to a month. Thaw it overnight in the refrigerator before serving.

Frequently Asked Questions

Why did my cheesecake crack?
This is the most common cheesecake question! Cracks are usually caused by three things: overmixing the batter (especially after adding eggs), a sudden change in temperature, or the cheesecake being overbaked. Following the tips for mixing, the water bath, and the slow cooling process will give you the best defense against cracks!

Can I use low-fat cream cheese or sour cream?
You can, but I highly recommend sticking with full-fat for the best results. Low-fat versions have higher water content and won’t produce the same rich, creamy, and dense texture. It may also be more prone to cracking.

Do I have to use a springform pan?
A springform pan is definitely the best tool for the job because it allows you to remove the cheesecake without having to flip it over. If you don’t have one, you could try making it in a 9-inch deep-dish pie plate, but you’ll have to serve it directly from the dish.

My strawberry sauce is too thin/thick. How can I fix it?
If it’s too thin, let it simmer on the stove for a few more minutes to reduce, or add a tiny bit more cornstarch slurry. If it’s too thick, simply stir in a teaspoon of water at a time until it reaches your desired consistency.

Wrapping Up

There you have it—everything you need to make a truly unforgettable strawberry cheesecake.

It might seem like a lot of steps, but each one is simple and plays a crucial part in creating that perfect dessert. I promise you, the moment you pull this stunning creation out of the fridge, you’ll feel like a baking champion.

Now it’s your turn! I’d absolutely love to hear how it turns out for you. Please leave a comment and a rating below to let me know your thoughts or if you have any questions. Happy baking!