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Strawberry Cheesecake

strawberry cheesecake on a cake stand

Creamy, tangy cheesecake surrounded by a simple graham cracker crust, topped with fresh sliced strawberries and a homemade strawberry sauce. Based on my classic cheesecake recipe!

strawberry cheesecake on a cake stand

Essential Equipment

I highly recommend using a springform pan for this strawberry cheesecake recipe. This is the one I use and it’s the perfect size for the recipe. You could use a 10-incher but don’t try to use a smaller pan than 9-inches, the cheesecake batter will not fit.

Can I use any other pan?

Yes! Try making this strawberry cheesecake in a 9×13 pan and serving as cheesecake bars. None of the ingredients, directions or baking times are changed. Simply just replace the springform pan with a 9×13. You will need more strawberries for garnish (about 1/2 pound more), but that is the only change.

Graham Cracker Crust

This graham cracker crust is the base to making this strawberry cheesecake delicious. Simply blitz some graham crackers to make crumbs or buy the store-bought, then stir together with sugar and melted butter. Press into the bottom and up the sides of your springform pan then bake to set it.

Can I make the crust out of something else?

You absolutely can make the crust out of a different ingredient. Here are a couple of ideas to replace graham cracker crumbs:

  • Golden Oreos
  • Plain Digestive Biscuits (if you’re an international reader!)
  • Golden Grahams
  • Vanilla Wafers

Making the Cheesecake (without a water bath!)

The cheesecake portion of this recipe comes from my classic cheesecake post! No surprise there, it is nearly fail-proof, crack-free, and made without using a water bath. Be sure to take out all of the ingredients a little bit beforehand to let them all come to room temperature. This ensures a creamy, well-incorporated batter.

Here’s how to make it:

  1. Preheat the oven to 325 F degrees.
  2. In a large bowl or the bowl of a stand mixer, mix the room temperature cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl with a rubber spatula then add in the granulated sugar, sour cream, and vanilla. Mix, scrape the sides and mix again until everything is incorporated.
  3. Crack the eggs into a liquid measuring cup and beat well with a fork. With the mixer on low, slowly pour the eggs into the cream cheese mixture until incorportated. Scrape the sides and bottom of the bowl again. You want the entire mixture to be smooth. If there are a few small lumps, try to fold in using a rubber spatula.
  4. Once the batter is completely smooth, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. As you tap the bowl you should see bubbles popping on the surface. Pour the cheesecake batter into the center of the graham cracker crust and gently smooth the top. It will be very full!
  5. Bake for 30 minutes at 325 F degrees. Then reduce the temperature to 250 F degrees and continue baking for another 45 minutes. At this point turn off the oven and keep the cheesecake inside for 30 minutes more for some carryover cooking without opening the oven door. After 30 minutes, crack open the door to let the cheesecake cool for one hour before completely removing it. The cheesecake should be warm at this point. Bring it to room temperature on the counter (3-4 hours) before covering it with plastic wrap and transferring it to the fridge.
  6. Refrigerate until chilled completely (6 hours to overnight). To serve, place the springform pan on your serving dish, open the springform pan and remove the collar.

Strawberry Sauce

To top the whole cheesecake and to make it a Strawberry Cheesecake, are strawberries with a fresh and homemade strawberry sauce. Feel free to use a store-bought strawberry sauce if desired!

  1. Wash and slice one pound of strawberries. Place into a small saucepan and sprinkle in sugar and water. Over medium heat bring it all to a simmer. Cook strawberries for 10 minutes or until tender. Remove from heat and pour in the vanilla extract. Blitz into a blender until completely smooth. Chill in the freezer for 10-15 minutes in a shallow dish.
  2. Wash and slice the remaining one pound of strawberries and decorate the chilled cheesecake with them. Pour half of the strawberry sauce over the top of the entire cheesecake. Cut into slices and serve with the rest of the sauce.

Storing Strawberry Cheesecake

Talk about amazing, this strawberry cheesecake can be stored for days and frozen for months! It’s the perfect make-ahead dessert that will blow away your guests.

Simply cover and refrigerate for up to 1 week (after you fully bake the cheesecake allow it to come to room temperature).

Freezing Cheesecake

  1. First, un-mold cheesecake from the springform pan. The sides should be off but the bottom should still be on.
  2. Place into the freezer uncovered for about 4 hours or until it’s mostly solid.
  3. Remove the springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. Store in the freezer for up to 3 months!

To serve, place on a serving dish, unwrap and allow to thaw at room temperature. Make the sauce fresh, top, and serve!

strawberry cheesecake on a plate with a bite taken out of it

More Desserts to Try Soon!

The printable recipe card is down below 🙂 Enjoy and happy baking!

strawberry cheesecake on a cake stand

Strawberry Cheesecake

Creamy, tangy cheesecake surrounded by a simple graham cracker crust, topped with fresh sliced strawberries and a homemade strawberry sauce.
Prep Time 9 hrs 30 mins
Cook Time 1 hr 15 mins
Total Time 10 hrs 45 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 606 kcal

Ingredients
  

For the Graham Cracker Crust:

  • 1 3/4 cups graham cracker crumbs
  • 5 tablespoons granulated sugar
  • 6 tablespoons butter melted

For the Cheesecake Filling:

  • 40 ounces cream cheese at room temperature (5-8 oz. packages; 2 1/2 lbs total)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs at room temperature

For the Strawberry Topping:

  • 2 pounds fresh strawberries divided
  • 3 tablespoons granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Place oven racks in the center of the oven. Then preheat the oven to 350 F degrees.
  • Stir together graham cracker crumbs with sugar and melted butter. The mixture should look like damp sand. Dump the mixture into a 9-inch springform pan. Using the bottom of a measuring cup (with a flat bottom) press the crust down and halfway up the sides of the pan. Bake for 7 minutes then set aside to cool.
  • Reduce oven temperature to 325 F degrees.
  • In a large bowl or the bowl of a stand mixer, mix the room temperature cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl with a rubber spatula then add in the granulated sugar, sour cream, and vanilla. Mix, scrape the sides and mix again until everything is incorporated.
  • Crack the eggs into a liquid measuring cup and beat well with a fork. With the mixer on low, slowly pour the eggs into the cream cheese mixture until incorportated. Scrape the sides and bottom of the bowl again. You want the entire mixture to be smooth. If there are a few small lumps, try to fold in using a rubber spatula.
  • Once the batter is completely smooth, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. As you tap the bowl you should see bubbles popping on the surface. Pour the cheesecake batter into the center of the graham cracker crust and gently smooth the top. It will be very full!
  • Bake for 30 minutes at 325 F degrees. Then reduce the temperature to 250 F degrees and continue baking for another 45 minutes. At this point turn off the oven and keep the cheesecake inside for 30 minutes more for some carryover cooking without opening the oven door. After 30 minutes, crack open the door to let the cheesecake cool for one hour before completely removing it. The cheesecake should be warm at this point. Bring it to room temperature on the counter (3-4 hours) before covering it with plastic wrap and transferring it to the fridge.
  • Refrigerate until chilled completely (6 hours to overnight). Open the springform pan and remove the collar.
  • Wash and slice one pound of strawberries. Place into a small saucepan and sprinkle in sugar and water. Over medium heat bring it all to a simmer. Cook strawberries for 10 minutes or until tender. Remove from heat and pour in the vanilla extract. Blitz into a blender until completely smooth. Chill in the freezer for 10-15 minutes in a shallow dish.
  • Wash and slice the remaining one pound of strawberries and decorate the chilled cheesecake with them. Pour half of the strawberry sauce over the top of the entire cheesecake. Cut into slices and serve with the rest of the sauce.

Notes

For clean and beautiful slices: Dip a sharp knife into hot water, wipe off any excess water, and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.

Nutrition

Calories: 606kcalCarbohydrates: 48gProtein: 9gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 171mgSodium: 483mgPotassium: 309mgFiber: 2gSugar: 39gVitamin A: 1678IUVitamin C: 45mgCalcium: 137mgIron: 1mg
Keyword strawberry cheesecake
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