This strawberry cheesecake features a light, creamy base finished with a bright homemade strawberry topping made from fresh strawberries and lemon juice. Below you’ll find clear tips and step-by-step instructions to make the best strawberry cheesecake. This version is adapted from a classic New York-style cheesecake.
This recipe combines the rich creaminess of a New York-style cheesecake with a vivid, fresh strawberry sauce. It’s ideal for summer when strawberries are at their peak, and it also makes an impressive dessert for holidays, potlucks, or special occasions.
The strawberry topping is the star: half the berries are puréed to create a smooth pouring sauce while the other half are halved and folded in to give texture and an attractive presentation. The sauce is thin enough to drizzle but thick enough to hold on the cheesecake.
Tips for the best strawberry cheesecake
- Room temperature ingredients – Use room-temperature cream cheese and eggs for a smooth, lump-free batter. If needed, soften cream cheese in the microwave in short bursts (20 seconds at 50% power) until pliable.
- Remove air bubbles – Over-mixing traps air that can cause cracks. Mix on low for 1–2 minutes near the end to release large bubbles, pour the batter slowly from about 6 inches high to break bubbles, then gently tap the pan on the counter to release any remaining air.
- Let the strawberry topping cool to room temperature before adding it to the cheesecake to avoid melting the filling.
- Keep the sauce thick, not watery – Aim for a pourable but viscous sauce so it stays on the cake and creates a nice drip effect.
Ingredients for Strawberry Cheesecake
Cheesecake Filling Ingredients
- Graham crackers – Crush into fine crumbs using a food processor or a resealable bag and rolling pin.
- Cream cheese – Use full-fat and softened cream cheese for best texture.
- Sour cream – Full-fat sour cream adds flavor; swap half for heavy cream if you prefer a silkier cheesecake.
- Eggs – Room temperature for easier mixing.
- Sugar – Fine granulated sugar dissolves quickly into the batter.
Strawberry Topping Ingredients
- Strawberries – Fresh, ripe berries. Purée half for the sauce and halve the rest for texture.
- Sugar – Start with less and adjust to taste based on berry sweetness.
- Lemon juice – Fresh lemon brightens the flavor.
- Cornstarch – A small amount thickens the sauce to the right pouring consistency.
Strawberry Cheesecake – Step by Step Photos
- Make graham cracker crumbs in a food processor. Mix with melted butter, sugar, and a pinch of salt until the mixture resembles wet sand.
- Press crumbs into the bottom and up the sides of a 7-inch springform pan lined with parchment. Double-wrap the pan in heavy-duty foil and bake the crust for 8–10 minutes. Set aside to cool.
- Reduce oven to 325°F. Beat softened cream cheese, eggs, sugar, sour cream, vanilla, and salt on medium-high until smooth and creamy, scraping the bowl halfway through.
- Mix on the lowest speed for 1–2 minutes to bring air bubbles to the surface, then pop any visible bubbles.
- Pour the filling into the prepared crust, tap the pan on the counter to release air bubbles, then place the springform pan inside a larger roasting pan and pour in several inches of hot water to create a water bath.
- Bake at 325°F for 75 minutes. Turn off the oven and crack the door open, letting the cheesecake cool slowly in the oven for one hour.
- Remove the cheesecake from the water bath, discard the foil, and allow it to come to room temperature. Then loosely cover and refrigerate for at least 4 hours or overnight to set.
Using a water bath and removing air bubbles helps prevent cracks, but if a crack appears, the strawberry topping will cover it nicely.
Strawberry Cheesecake Topping – Step by Step Photos
- Halve about half the strawberries and set them aside. Purée the remaining berries in a blender or food processor.
- Combine the purée with cornstarch, sugar, and lemon juice in a pot. Heat over medium-high until it reaches a boil and thickens.
- Remove from heat, stir in the halved strawberries, and taste. Adjust sugar or lemon as needed. If you prefer a thinner sauce, add water 1 teaspoon at a time; the sauce will thicken as it cools.
- Allow the sauce to cool to room temperature before spooning it over the chilled cheesecake. Reserve extra sauce for serving.
To slice, dip a thin knife in hot water, wipe it dry, and make clean cuts. Reheat and wipe the knife between slices for smooth, neat pieces. Serve and enjoy.
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Strawberry Cheesecake
Equipment
- 7-inch springform pan
- 7-inch parchment paper round
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 ½ tablespoons butter, melted
- 1 ½ tablespoons sugar
- Pinch of salt
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Strawberry Topping
- 1 ½ lbs strawberries
- 1 ½ teaspoons cornstarch
- 3 to 6 tablespoons sugar, to taste
- 1 ½ tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Line the bottom of the springform pan with parchment and double-wrap the pan with heavy-duty foil.
Crust
- Pulse graham crackers to crumbs, mix with melted butter, sugar, and salt until it holds together. Press firmly into the pan and bake 8–10 minutes. Set aside.
Cheesecake Filling
- Lower oven to 325°F. Beat cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth. Scrape the bowl as needed. Reduce mixer speed to low for 1–2 minutes to remove large air bubbles.
- Pour into crust, tap the pan to release air bubbles, place the springform in a larger pan, and add hot water for a water bath.
- Bake at 325°F for 75 minutes. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for one hour.
- Remove from the water bath, discard foil, bring to room temperature, then loosely cover and chill at least 4 hours or overnight.
Strawberry Topping
- Halve half the strawberries and set aside. Purée the other half. Stir the purée with cornstarch, sugar, and lemon juice in a pot and bring to a boil until slightly thickened.
- Remove from heat and stir in the halved strawberries. Adjust sweetness or acidity as needed. The sauce will thicken as it cools.
- Cool the sauce to room temperature before topping the chilled cheesecake. Reserve extra for serving.
Serve
- Top the chilled cheesecake with the cooled strawberry sauce. For neat slices, dip a thin knife in hot water, wipe dry, and slice, reheating the knife between cuts as needed. Serve and enjoy.
Notes
- Crust: If you prefer only a bottom crust, halve the crust ingredients.
- Cream cheese: Use full-fat and soften at room temperature or in short microwave bursts if needed.
- Sour cream: Replace half the sour cream with heavy cream for a softer, silkier cheesecake.
Storage: Refrigerate the finished cheesecake up to 3 days. You can freeze the plain cheesecake (no topping) for up to 1 month; thaw in the fridge overnight and add the strawberry topping before serving. Store leftover sauce in an airtight container in the fridge for up to 3 days.
Additional tips
- Use a flat-bottomed measuring cup to press the crust evenly.
- Avoid over-mixing and rapid temperature changes to prevent cracks.
- Allow the cake to cool slowly in the oven with the door cracked for one hour after baking.
- Cover loosely once at room temperature to prevent condensation, and chill overnight for best texture.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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The cheesecake base can be frozen for up to one month. Avoid freezing the strawberry topping because it can become watery when thawed. Thaw the cheesecake in the refrigerator overnight and add the topping before serving.
Store the strawberry topping in an airtight container in the refrigerator for up to three days.
Yes. You can make the cheesecake up to two days ahead and keep it refrigerated, or freeze the plain cheesecake for up to one month and thaw in the fridge overnight. Add the strawberry topping just before serving.