Strawberry Cheesecake

Strawberry cheesecake is a classic dessert that combines a smooth, creamy cheesecake filling with a sweet-tart strawberry topping, all nestled on a buttery graham cracker crust. It’s a show-stopping treat that’s perfect for celebrations—or just when I want to enjoy something rich, fruity, and completely satisfying.

Why You’ll Love This Recipe

I love how this cheesecake delivers the perfect balance between creamy and fresh. The cheesecake layer is velvety and rich without being too heavy, and the strawberry topping adds brightness and sweetness that ties everything together. It’s a great make-ahead dessert, which means I can prep it the day before and let it chill overnight for the best texture and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Eggs

• Vanilla extract

• Lemon juice (optional, for a slight tang)

For the strawberry topping:

• Fresh strawberries, hulled and sliced

• Granulated sugar

• Lemon juice

• Cornstarch (for thickening, optional)

Directions

1. I preheat the oven and prepare the crust by mixing the graham cracker crumbs, sugar, and melted butter, then press it firmly into the bottom of a springform pan. I bake it briefly and let it cool while I make the filling.

2. For the cheesecake, I beat the cream cheese until smooth, then add the sugar, eggs, sour cream, vanilla, and lemon juice. I mix just until everything is blended and silky.

3. I pour the filling over the crust and bake in a water bath until the center is just set. After baking, I let it cool slowly, then chill it in the fridge for at least 4 hours or overnight.

4. For the topping, I cook sliced strawberries with sugar and lemon juice until the mixture is syrupy. Sometimes I add a little cornstarch to help it thicken. I let it cool completely before spooning it over the chilled cheesecake.

5. I slice and serve, making sure each piece gets plenty of that sweet strawberry topping.

Servings and timing

This recipe makes about 12 servings. It takes roughly 20 minutes to prep, 60–70 minutes to bake, and at least 4 hours to chill. I usually make it a day ahead so the texture sets perfectly.

Variations

Sometimes I swirl strawberry puree into the cheesecake batter before baking for a marbled look. When I want a shortcut, I use store-bought strawberry jam or pie filling for the topping. I’ve also added a chocolate drizzle or used a cookie crust instead of graham crackers for a twist.

Storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It freezes well too—I wrap individual slices in plastic wrap and freeze for up to 2 months. To serve, I thaw slices in the fridge overnight. I don’t reheat cheesecake, but I let it sit at room temperature for 15–20 minutes before serving to soften slightly.

FAQs

Can I use frozen strawberries for the topping?

Yes, I’ve made the topping with frozen strawberries when fresh aren’t available. I cook them down the same way, though they may need a little extra thickening with cornstarch.

How do I prevent cracks in the cheesecake?

I always bake mine in a water bath and avoid over-mixing the batter. After baking, I let it cool slowly by turning off the oven and cracking the door open for a bit.

What’s the best cream cheese to use?

I always use full-fat block cream cheese for the best texture. The whipped or spreadable types don’t give the same rich, creamy consistency.

Can I make this recipe without a springform pan?

Yes, I’ve used a deep pie dish or a square baking pan in a pinch. I just make sure to line it with parchment and adjust the baking time slightly.

Is this cheesecake super sweet?

No, it’s sweet but balanced. The tartness from the sour cream and the brightness of the strawberries keep it from being too rich or cloying.

Conclusion

Strawberry cheesecake is one of those desserts that never goes out of style. It’s creamy, fruity, and impressive without being complicated. Whether I’m making it for a special occasion or just treating myself, it always delivers the perfect combination of flavors and textures.