The strawberry cheesecake is the ultimate comfort-food favorite with a healthy twist, combining a “vibrant” fresh fruit topping with a “stunning” and creamy New York-style base. If you have been looking for a dessert that is rich, silky, and “beautifully” balanced for your next family gathering, you have found the proven recipe you need.
Having tested this recipe over nine times, Sophie has perfected the “expert” baking time and temperature to ensure a remarkable crack-free finish without the need for a messy water bath. This isn’t just a standard cake; it is a triumph of American-style baking that uses a “unique” dual-textured strawberry topping. Whether you are an experienced baker or a beginner, this successful method provides a superior cheesecake experience that feels both “fresh” and sophisticated.
Why You’ll Love This Strawberry Cheesecake Recipe
There is a reason this “popular” dessert is a treasure for home cooks who love a quality bake.
- No Water Bath Needed: A simple and practical baking method that still delivers a “lovely” smooth top.
- Dual-Textured Topping: Combining cooked and fresh strawberries creates a vibrant and “fresh” flavor profile.
- Perfectly Buttery Crust: The graham cracker base is both sweet and salty, providing an authentic crunch.
- Rich & Tangy: The addition of sour cream creates a remarkable depth of flavor and a “melt-in-your-mouth” texture.
- Make-Ahead Friendly: This cheesecake is best when chilled overnight, making it helpful for stress-free hosting.
Ingredients for Strawberry Cheesecake
To achieve the ultimate result, using full-fat cream cheese and room-temperature eggs is important.
The Graham Cracker Crust
- Graham Cracker Crumbs: 1 ½ cups (170g).
- Sugars: 2 tbsp granulated and 1 tbsp light brown sugar (firmly packed).
- Unsalted Butter: 5 tbsp (74g), melted.
The Creamy Filling
- Full-Fat Cream Cheese: 24 oz (680g), softened. Pro Tip: Use the brick style for a quality set.
- Granulated Sugar: 1 cup (200g).
- Sour Cream: ½ cup for a fresh and tangy finish.
- Vanilla Extract: 1 tsp.
- Eggs: 3 large, lightly beaten and room temperature.
The Strawberry Topping
- Strawberries: 1 ½ lbs fresh or frozen (rinsed and quartered).
- Cornstarch: 1 ½ tbsp for a stunning and stable sauce.
- Lemon Juice: 1 tbsp for a vibrant citrus lift.
- Water & Butter: 2 tbsp water and 1 tbsp butter for a beautiful gloss.
Step-by-Step Instructions
Follow these simple steps to ensure your cheesecake is a successful centerpiece.
Step 1 – Press the Crust
Preheat your oven to 325°F ($160°C$). Stir the crumbs, sugars, and melted butter until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Using the bottom of a glass is a helpful way to get an even, authentic crust.
Step 2 – Mix the Filling
Beat the softened cream cheese and sugar on medium-low speed until creamy. Expert Note: Do not rush this; ensure the mixture is “completely” combined and smooth. Stir in the sour cream and vanilla. Finally, add the eggs one at a time, mixing only until just combined. Over-mixing at this stage can cause the cake to puff and crack!
Step 3 – The Gentle Bake
Pour the batter into the pan and bake for 45–50 minutes. The center should still be slightly jiggly—this is normal and leads to a remarkable texture once set. Allow it to cool at room temperature before refrigerating for at least 6 hours (or overnight).
Step 4 – Simmer the Topping
In a saucepan, whisk the sugar and cornstarch. Add half of the strawberries, water, and lemon juice. Cook over medium-low heat until the sauce thickens and the berries fall apart. Remove from heat and stir in the remaining “fresh” berries and butter for a stunning glossy finish.
Step 5 – Set and Serve
Once the topping is cool, pour it over the chilled cheesecake. For successful neat slicing, let the topping set in the fridge for an hour before removing the springform collar and serving.
Pro Tips for Success
- Room Temperature is Key: Ensure your eggs and cream cheese are not cold. This is important for a quality smooth batter without lumps.
- Don’t Peek: Keep the oven door closed during baking to maintain a steady temperature for a successful result.
- The “Jiggle” Test: A perfectly baked cheesecake should look set on the edges but move like Jell-O in the center when gently shaken.
- Clean Slices: Wipe your knife with a warm, damp cloth between every slice for a stunning and professional presentation.
- Cornstarch for Stability: If you want a “thick” topping that doesn’t run off the sides, don’t skip the cornstarch!
Flavor Variations
- Chocolate Drizzle: Add a dark chocolate drizzle for an “innovative” twist, inspired by our Chocolate Dipped Shortbread Cookies.
- Nutella Swirl: Swirl in 2 tablespoons of hazelnut spread, similar to our Peanut Butter Nutella Cookie Recipe.
- White Chocolate Base: Fold in melted white chocolate for a stunning flavor profile like our White Chocolate Stuffed Cookies.
- Red Velvet Crust: Use cocoa-infused crumbs for a vibrant look inspired by our Stuffed Red Velvet Cookies.
Storage and Freezing Instructions
- Refrigerator: Cover with foil or plastic wrap and store for up to 5 days. It actually gets more tasty after a day or two!
- Freezing: You can freeze the baked cheesecake (without the topping) for up to 2 months. Thaw in the fridge overnight before adding the fresh strawberry sauce.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 443 kcal |
| Protein | 6 g |
| Carbs | 41 g |
| Fat | 29 g |
| Fiber | 2 g |
| Sugar | 32 g |
FAQ About Strawberry Cheesecake
Why did my cheesecake crack?
Cracks usually happen from over-mixing the eggs or cooling the cake too quickly. Mixing on low speed and letting it cool to room temperature before refrigerating is a proven way to prevent this.
Can I use frozen strawberries?
Absolutely! Frozen berries work wonderfully for the topping. Just be aware they may release more water, so you might need to simmer the sauce for an extra minute to reach a successful thickness.
What if I don’t have a springform pan?
While a springform pan is the ultimate choice for easy removal, you can use a regular deep-dish pie pan, though you will have to serve it directly from the dish.
Is the sour cream necessary?
The sour cream adds a remarkable silkiness and a “fresh” tang that balances the heavy cream cheese. We highly recommend keeping it for the most authentic result.
How do I stop the crust from being soggy?
Pressing the crust firmly and ensuring the butter is well-incorporated creates a quality barrier that stays crisp even under the heavy filling.
Final Thoughts
Baking this Ultimate Strawberry Cheesecake is an uplifting way to create a vibrant and “stunning” dessert that will be the highlight of any celebration. This proven recipe is a triumph for any home cook looking to provide a quality treat for their loved ones. If you enjoyed this creamy and “fresh” delight, be sure to explore our White Chocolate Stuffed Cookies for your next successful baking project!
