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This 9×13 Strawberry Cheesecake recipe is super easy to make, and it’s a fail-proof dessert for a crowd! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce – the perfect summer recipe treat!
If you love strawberry cheesecake but don’t want to have to do any baking, be sure to try this easy No Bake Strawberry Cheesecake recipe instead.
Easy Homemade Strawberry Cheesecake
So I chatted a bit about our IVF transfer yesterday over on the Lifestyle section. It was officially a week ago today and we have until Monday before we know if it was successful or not. Ahh! Thank goodness it’s Friday and we have plans every day this weekend. 🙂
We are getting together with our church group tonight, pedicures with friends tomorrow and hanging out with some other friends on Sunday. Busy! Distracted! That’s how I like it. 🙂
The only thing that could make a weekend better is sitting down with a pan full of this Easy Strawberry Cheesecake! It’s got all the things I love – a good thick crust, super creamy vanilla cheesecake and it’s covered in strawberry sauce and strawberries. No joke, I could demolish this thing. Just pass me the pan and a fork!
If you think you’ll feel the same way, you should totally whip it up. It’s such an easy cheesecake to make. I love making my beautiful round 9 inch-ers that are nice and fancy, but sometimes fancy is unnecessary and more than you want to deal with. Plus, baking in this 9×13 pan makes it especially easy to transport for sharing. And isn’t summer all about getting together with friends and sharing? I think so.
How to Make the Best Strawberry Cheesecake
So to put the cheesecake together, we start with the graham cracker crust. A total classic! I like to add a touch of sugar to sweeten things up because I’m me and I like things sweet. No surprise there. 🙂 Plus, it really does make the crust just that much better.
Next you’ve got the cheesecake filling. Pretty straight forward, just try not to over mix things too much. You’re more likely to add air bubbles to your batter and get cracks, although this cheesecake should do a good job of not cracking.
Then the best part – it’s baked without a water bath. Yay! No extra step of wrapping a pan and putting it in another pan – just bake! I do still utilize the slower cooling process to help make sure you don’t get cracks. It’s just good practice. 🙂
The topping is the most delicious homemade strawberry sauce with fresh chopped strawberries! It’s not super thick like Jello, it’s more like a sauce. It’s baked right on the stove and the longer it cools after cooking, the more it thickens up. If you prefer an even thicker sauce, feel free to add another tablespoon of cornstarch and cook it a bit longer. Either way the flavor is amazing and SO good with the tasty crust and creamy cheesecake.
This Easy Strawberry Cheesecake is a delight to eat! So summery, light and fresh. Grab a fork and dig in!
[adthrive-in-post-video-player video-id=”yjvW0UQa” upload-date=”Fri Jun 30 2017 05:07:57 GMT+0000 (UTC)” name=”Easy Strawberry Cheesecake” description=”This Easy Strawbery Cheesecake if smooth and creamy, and topped with delicious strawberries and sauce – a perfect summer treat!”]
Read transcript
Strawberry Cheesecake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-15 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce. !
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 1/2 cup (112g) salted butter, melted
FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
STRAWBERRY TOPPING
- 1 1/2 cups (310g) sugar
- 2 tbsp cornstarch
- 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
- 1/2 tsp vanilla extract
- 2 cups chopped strawberries
WHIPPED CREAM
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Reduce the oven temperature to 300°F (148°C).
5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6. Add the sour cream and vanilla extract mix on low speed until well combined.
7. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8. Pour the batter into the pan with the crust and spread evenly.
9. Bake the cheesecake for 30 minutes.
10. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12. Put the cheesecake in the fridge to cool completely, 3-4 hours.
13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
15. Allow to boil for 1 1/2 minutes, then remove from heat.
16. Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
17. Pour the topping over the cheesecake. You can add the sauce while the cheesecake is chilling and let it all cool together, or let the sauce cool on its own and add it to cheesecake before serving, or even add it as you cut slices. The topping will thicken as it cools.
18. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 459
- Sugar: 47.4 g
- Sodium: 363.6 mg
- Fat: 19.8 g
- Carbohydrates: 63.8 g
- Protein: 7.5 g
- Cholesterol: 91 mg
Enjoy!
Made it for the gf for her birthday, she’s a huge cheesecake lover, lol, gunna make it again for valentine’s day, but this time I’m gunna try cutting the middle out in a heart ❤️ shape, and fill the space with the topping, maybe add chocolate covered strawberries around the outside edge, and a chocolate 🌹
I’m glad she enjoyed it! Sounds like a fun Valentine’s dessert!
I loved your turtle recipe! Would I be able to make this in the 9in springform pan?
So glad to hear it! Yes, you can find basically this as a 9 inch in this strawberry cheesecake.
Absolute FAVORITE go-to cheesecake recipe, fool proof. I have loved ALL the recipes I’ve followed of yours! Looking forward to trying the German Chocolate next!
Awesome! I’m so glad to hear that!
This was the Best cheesecake I have ever had!!! I made it for company and everyone absolutely had a fit over it. Thanks for the great tips and super delicious recipe.
Awesome! I’m so glad to hear that!
Taste so good and delicious it just melts in your mouth!
So glad you enjoyed it!
Do I pour the purée on the cheesecake after the cheesecake has refrigerated for 3 hours?
You can add the sauce before or after the cheesecake has been chilled.
I love this recipe so much!
So glad to hear that!
I’ve hD so many compliments on this dessert. I love it and it’s easy.
Can you freeze ahead of time?
So glad to hear that! You could freeze the cheesecake itself, but I would add the strawberry topping before serving.
Excellent ! But this is a lot of cheesecake for a smaller family. I’m wondering if I cut recipe in half what the pan size and cooking/cooling times would be
I’m glad you enjoyed it! If you cut the recipe in half, you could try an 8 or 9 inch pan. Not sure of the exact bake time.
I tried this recipe and was amazing!
Glad you enjoyed it!
Total time to make this is about 3 hours too short if you add all the times in the recipe together…
Could you do this in two 6” springform pans?
I would check out my guide to adjusting cheesecake sizes. https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
I’m not quite sure that you would have enough better for two 6 inch cheesecakes. You might, but they would just be smaller/shorter cheesecakes.
Ever since I used this recipe the fam and friends kept asking me to make it again 💕 thank you so much!
I love this cheesecake soo much! It always works out. Everyone eats this cheesecake in minutes!
So glad to hear that!
I’ve tried several of your cheesecake recipes and they are perfect every single time. Thank you
So glad to hear that. Thank you!
So this can be made completely a day before and then refrigerate? I just want to make sure because I am thinking of Easter and try to do as much assembly of all food as possible as not to be so rushed after church services. Thank you.
Yes, definitely. As long as the strawberries are fresh.
Thank you so much for letting me know. You just made Easter easier!
I’ve made this recipe twice. Each time it was absolutely delicious. I would not call this a hard recipe but I wouldn’t call it easy, either. No matter, it’s worth the time and effort!
Hello there! So I want to make two cakes. Do I double everything if I want to just mix it all together or do recommend doing them mixing each cake individually?
You could probably do it either way, if you’re able to divide everything evenly after mixing it and your bowl is big enough for a double batch.
So just to be clear, after adding the strawberry topping, does it get refrigerated again for another 3-4 hours or just set aside at room temperature for 3-4 hours?
You can add the strawberry topping during the initial cooling time, when the cheesecake is cooling. You mainly want the strawberry topping to have time to cool completely and thicken up a bit.
Probably the best cheesecake ever!! And I’ve made plenty!! I love the thinner cheesecake too. The thick ones get to be too much!! Let be made this several times, and each time people rave and want the recipe!! Feeds more this way too!!
This is the best! It was requested I make it again for Christmas, so here we are! Yum! Can I also make this same recipe with peach purée?
Glad it’s a hit! I would think peaches would be fine.
Thanks so much for this recipe! It was a big hit. I cut the sugar in half, which I usually do, and the sweetness was spot on. Was wondering if I wanted to use this recipe for a blueberry cheesecake, would it work?
I’m glad you enjoyed it! You could certainly make a cheesecake base, but I’d use this blueberry sauce. https://www.lifeloveandsugar.com/blueberry-sauce/
Why is this cheesecake on baked for 30 mins?
I’m not sure I understand your question. That’s how long it takes to bake. It’s not a regular 9 inch cheesecake, so it takes less time.
Can I use foil pans to cook this in or do I need to make adjustments to it?
I haven’t made a cheesecake with those before, so it’s hard for me to say.
I made this using a foil pan, I also made using glass and both are just perfect! I thank you so much for sharing this recipe!
Now my question I would like to make a mangoe flavor one I wonder how will this work?
So glad to hear that! I haven’t ever baked with mango, so I’m not sure.
I love this recipe! It’s is full proof and delicious! I am planning on making two of these cheesecake’s at the same time in separate pans but does the cooking time vary or anything of that sort? Or does everything stay the same?
I would guess that if you have two in the oven at the same time, you’ll need a longer bake time. Glad you love it!
No. Same times. I cook two pound cakes in huge angel food cake pans and it takes no longer than one in the oven.
My cheesecake is in the oven now and I did exactly what the directions said. Is majority of the center of the cheesecake suppose to be really giggly when it comes out of the oven? Because I know it’s suppose to cool in the fridge for 3-4 hours..
It’s been a while since I’ve made this particular cheesecake, but I don’t think it supposed to be too jiggly. There can be variation between ovens, so it’s possible you may need to bake it a little longer.
Made this for my first time, followed all the steps exactly as they were and it came out PERFECT!!! It was the best cheesecake I had ever had! I had some extra filling left over, how long with the cheesecake mixture last in the fridge for?? Checkout my Instagram @sweetsbybrieluh to see the result 😍
Can you bake the cake in a 9 inch round springform pan? If so, do you add water in a pan halfway to prevent cracking? Also, how do you adjust the ingredient amounts?
You can. You could really just follow this vanilla cheesecake recipe and then add the strawberry sauce.
Used this recipe twice and both times it turned out very well done! I can’t seem to perfect the strawberry topping though.
this looks luscious! Any thoughts on making it with a shortbread crust instead of graham crackers? I love strawberries and shortbread! Thanks!
How much does it make?
12-15 servings
Hi, I’m trying to make this for my boyfriends moms birthday, I was wondering was strawberry purée you used and if you made it or bought it from the store?
It’s made from fresh strawberries that I put in a food processor to create the puree.
Easy, quick and super good!
This turned out so amazing! Like seriously, wow! My whole family had to be careful not to eat too much at once haha!
I’m so glad it was a hit!
This was my first time making cheesecake and OH MY GOD! It came out perfect. I followed your exact directions and everyone loved it! I would love to write about it on my blog and will definitely link to your post if that is ok with you! Amazing Recipe!
I am making this for a family crawfish boil and so far, it tasted delicious. It’s in the oven, hopefully I don’t mess anything up! Needed a recipe to get rid of a bunch of strawberries and it definitely did the job! Super excited!
Amazing and easy recipe. I used vanilla yogourt instead of sour cream. 💞💞💞
I made this cake a few days ago and O…M…G!!! It was amazing! The recipe was very detailed and super easy to follow. Also it was my FIRST cheesecake and man it was a HIT! Everyone loved it! Lindsay girl, you rock. I’m a follower for life!
Wonderful! So glad you enjoyed it!
I only have a pyrex 9.5” glass pie plate How would the cooking times differ? I made a cheesecake in that pyrex using a different recipe and the cook time was way too long and my cake overcooked a little. So I don’t want that to happen again.
It’s hard to say because I haven’t actually baked a cheesecake in a pie plate before. You probably only need about half of the filling, so I’m guessing you may want to cut the baking time in half or so.
great recipe! I used burnt butter for the base- tasted amazing!
Hi! I am super interested in baking this but I prefer to use my 9″ round pan. How should I reduce the ingredients?
You actually don’t need to reduce them. It just changes the baking procedure a bit. Check out this vanilla cheesecake recipe, made in a 9 inch pan. It’s basically the same cheesecake. Then add the strawberry sauce to it.
Hi, I’m making a cheesecake for the first time and I’m using your recipe, what I’m missing is how to make the strawberry purée??
You just pop the strawberries into a food processor or blender and puree them. I hope that helps!
I’ve made this so many times and it’s so delicious! Is it possible to freeze Some of the it?
I’m so glad you enjoyed it! Cheesecake generally does freeze pretty well. I would just wrap it well and then thaw it in the fridge.
Hey Lindsey. Is the recipe and the time the same for a 9 inch spring form pan?
No, I’d recommend following this classic cheesecake recipe and then adding the strawberry sauce.
Hey! So instead of using a 9×13 is there any way I could use a 9 inch circle pan instead?? I
Definitely. I would check out this vanilla cheesecake recipe, which is basically the same but in a 9 inch pan. Then you can use the strawberry topping from the strawberry cheesecake for on top. https://www.lifeloveandsugar.com/classic-cheesecake-recipe/
This was my second time to make a cheesecake, the first tome was more than ten years ago. I was nervous how it would turn out because I didn’t follow the cardinal rule of room temperature ingredients but I did allow for some extra cooking time. The result? Minimal air pockets in the cake, no cracks, beautifully smooth and rich creamy texture, simply delicious. I will try again in the near future with room temperature ingredients and indulge once more! Thank you I will follow your recipes forever ❤️
Awesome! I’m so glad you enjoyed it!
I made this cheesecake and it was my first time ever making one. I made it and it came out perfect. I gave it to my aunt as a gift and she absolutely loved it!
Wonderful! So glad it was a hit!
This was the most amazing Strawberry Cheesecake ever! Family and friends all loved it! I would like to know if I can use the exact same recipe substituting blueberries or cherries for the strawberries? What changes if any would I need to make? Thanks in advance for any help!
Awesome, I’m so glad it was a hit! Other fruits should work just fine. You might just need to thicken the sauce with a little more cornstarch for certain fruits.
Do you think I could use this recipe for the cheesecake itself and combine the lemon blueberry cheesecake recipe topping to make a blueberry cheesecake? If so do you think I’d need to double the topping? Thank you in advance!
Yes, you could definitely do that. It depends on how much topping you want, but I would probably double it.
Do you think it is possible to make this without an automatic whisker? I only have a manual whisk…. thanks
I would imagine it would be fine. The main thing is the beginning with mixing the cream cheese. You don’t want it to be lumpy or have to whisk it too much.
Hey, might be a little late for feedback, but maybe I’ll help other people reading this. Make sure the cream cheese is room temperature, even a bit warm helps a lot when mixing by hand. Baking was invented long before the food processor and mixing stand. Get your arm workout in for the day too!
I would like the Nutritional Info on tecipes. Such as sugars, carbs and sodium etc.
I want to know if the sugar can be replaced with Splenda. We have diabetics in the family.
I haven’t tried it, but would think it’d be fine.
This looks amazing! For the sauce, will it be okay to make it, put it in the fridge overnight, and then place it on top when ready to serve? Thanks!
Yes, that should be fine.
Fresh strawberries like the Driscoll ones are hard to comeby in my country. The local produce are small ones. Can I use frozen ones?
Frozen would be fine. I would just thaw them and pat them dry before using.
Do you think I would be able to make this recipe into vegan? removing the eggs and using the egg replacer since I already have the vegan sour cream margarine instead of butter?
I haven’t ever worked with egg replacers, but I’d guess it’d be fine.
I made this and it was beyond delicious! I was wondering if I can use this same recipe for a strawberry “jam” to put between 2 layers of cake? Or will it make the cake mushy?
I’m glad you enjoyed it! If you were going to put something between cake layers, I’d check this recipe out. I used mixed berries, but you could easily use all strawberries.
Hi there, I tried this and everything turned out great, except the sauce!
It tasted great, but it looked nothing like yours. It quickened quickly on the stove, and it was pink! Lol.
Was I meant to put liquids in the purée?
Or maybe I’ll adjust the amount of cornstarch next time.
Everyone says it was it delish, so it was a win.
Hmm, pink? I assume it was red before you added the other ingredients? Considering it thickened quite a bit, I’m assuming maybe you used more cornstarch? That would be the only thing that would lighten the color as well. I’m glad everyone enjoyed it!
I haven’t tried this yet, but I plan on it on Thanksgiving. My question is, that in this recipe it said “vanilla” did that mean vanilla extract?
Yes, vanilla extract. I hope you enjoy it!
Thank you so much. I cant wait to make it. One more question. Could you use vanilla wafers instead of Graham crackers?
Definitely!
I have made the strawberry cheesecake twice now and have gotten rave reviews. It’s an easy recipe mand love making it.
I’m so glad you enjoyed! 🙂
Hi Lindsay! Chanced upon your recipe, looks great & I am really hoping to make it next week for a special occassion. Just a question about the baking temperature – you stated 163°C then turned down to 148°C, may I know at which oven setting (I normally bake my cookies at 180°C ‘upper/lower heat’ setting), or is this fan setting – which is normally 20 degrees less, eg some of my cakes i bake at either 160°C FAN or 180°C upp/lower heat… which temperature setting is yours? Thank you so much!
Hmm, I’m not sure. My oven doesn’t seem to have those same settings. It’s an electric oven.
It’s upper/lower heat setting! I already made it 3 days ago – followed your recipe for the crust & filling steps (with some tweaks in the ingredients list) & did my own topping with raspberries, all turned out great, thank you!
I’m so glad you enjoyed it!
I’m making this for a finnish celebration They call mid summer. Can’t wait to bake it. It’s my first time to bake cheesecake. Thanks for this
There’s no sour cream where I live, would the recipe be okay without it? I would love to try out this recipe!
You could try replacing it with some yogurt.
I made this tonight and I cannot wait to eat it! It looks perfect! No cracks. LOL!
I’m so glad you’re happy with it!
If I use a round spring form pan do I need to adjust the cooking time
Yes, you’d want to bake the cheesecake for more like 1 hour and I’d probably suggest a waterbath.
This was a fabulous cheesecake !
It turned out so creamy . I brought it to a lunch party and everyone loved it , most of them had seconds!!
Wonderful! So glad it as a hit!
how many eggs pls ?
There are 3 eggs listed in the ingredients for the cheesecake.
OMG, this is simply the best cooked cheesecake I’ve ever made and possibly even eaten! The texture is perfect, not too heavy, not too light and so creamy.
I didn’t put sugar in the base as I used Digestive biscuits which are sweet enough plus used half the sugar in the topping and it was more than sweet enough.
Next time I’m going to try using lemon zest and juice instead of vanilla and also put the fresh strawberries on top of the glaze instead of in it. I think that will help cut through the lovely richness of this dessert.
How soon ahead can I make this cheesecake? It’s Monday and I want it for Thanksgiving on Thursday. Thanks.
The cheesecake will be fine for a couple of days, though I’d recommend adding the strawberry topping either the day of or the day before you are going to serve it.
I used tried this recipe but used it on a cupcake pan! And it turned out so yummy!!
Hi,
i wanted to ask you if you are making this in an 8×8 pan, are you suppose to change the cooking time? I don’t think I’m suppose to cook it that long or it will burn. Im making 3 in 8×8 pans but i wanted to know how to adjust the cooking time and the ingredients? I wanted to make this for my family for thanksgiving this year. Please if you could help me adjust i don’t want to make it wrong or mess it up looks to amazing.Please HELP!!! Please and thank you so much.
P.s. you just gained a new fan!
Cutting it in half might give you a little too thin of a cheesecake, so you might want like 2/3 of the recipe. Baking time wouldn’t be too much different – maybe 20-25 minutes.
if youre making it in separate round pie tins, would you bake it normal or in a water bath? this is gonna be my first time making a cheesecake from scratch for my boyfriend!!! im a sucker for no bakes haha. any tips?
I haven’t tried cheesecake in a pie pan before. My guess is that it will be thicker than a 9 x 13 Pan but thinner than a 9 inch spring form pan. Since I haven’t tried it before, it’s hard for me too suggest a baking time, but it might be best to try with a water bath to be sure that it doesn’t crack.
I’m looking to make this recipe as a gift for a friend of ours, and was wanting to make it easy and bake it in a disposable pan. Would that work? Or would that affect the baking times, etc? And could you half the recipe and make it in an 8×8 pan?
I haven’t ever made a cheesecake in a disposable pan, but I would think it’d be fine. And 8×8 should be ok.
I wanted to use a round dish for this recipe. What size would you recommend and how would it change the cooking temp/length of cooking?
I would make my Classic Cheesecake Recipe and then use the strawberry sauce on it.
This cheesecake was excellent! My men raved over it!!! I’ve baked cheesecakes for years. I never really craved them because they were too tart for me. But, this recipe has just the right amount of sweetness. Not too tart and not too sweet. My husband says its better than Cheesecake Factory. My son requested strawberry cheesecake for his birthday. As a rule, I don’t like trying new recipes for special occasions. Man was I glad I broke my own rule! The recipe is a keeper. And, what a brilliant idea to bake in a 9 x 13 pyrex. My son loves cheesecake so I did doubled the recipe and the bake time (from 20 to 40 min.). I had to waste a bit of the batter, but it was worth it. The glaze fit nicely at the top and the end result was wonderful. Thank you for this delicious recipe.
So glad you enjoyed it!
I made this today and it was super Yummy!!! Thanks for posting it!
What happened to my cheesecake? I followed all the steps and it ended up gooey. 🙁 It taste good tho but the presentation is off as the cream cheese itself is still runny even if its is already in the fridge overnight. 🙁
It really just sounds like it was under baked.
This is a wonderful dessert! The cheesecake is so smooth and creamy. Your instructions for the cheesecake were great and was the best I’ve ever made! My family went crazy over it . thank you for sharing.
I’m glad you enjoyed it! Thanks Sandy!
Question. Do you have to let cheesecake cool the 3-4 hours before adding the strawberry sauce and cool another 3-4 hours?
My first time doing.
It’s up to you. The recipe is written that way, yes. But if you’d prefer to serve the cooled cheesecake with strawberry sauce warm on top, you certainly can.
when I take the cheesecake out the oven after it is cooked can I add the strawberry topping then refrigerate overnight
Yes, you can.
This cheesecake looks delicious but I just wondering how did you make the strawberry purée and what ingredients did you use
I was wondering the same thing. I found this recipe that I will be trying for it: https://m.joyofbaking.com/healthydesserts/StrawberryPuree.html
I will adjust the amount of strawberries to 1lb since that is what this recipe calls for. Hope this helps!
Oh My! I made the cheesecake last night and been in the refrigerator….just made the sauce and it is wonderful….cant wait to put it on the cheesecake and take to friends for dessert later! I guarantee it is going to be a hit!
I’m so glad you’re happy with it! Thanks Carolyn!
I’ve never tried baking it alone. Is it the same if you water bake it?
How do you make the strawberry purée?
Just add strawberries to a food processor and puree them.
will blending be the same?
Yes, a blender would be fine.
So you don’t add sugar to the strawberry puree you just pure strawberries only correct?
Yes, just puree the strawberries. Sugar is added when you make the topping.
WOW! This looks amazing..I am making this for 4th of July BBQ..ITS EASY TO MAKE..BUT TIME CONSUMING..I will let you know how it turns out!..thank you for posting..I dont like to cook..Im not good at it..but I do like to make amaaazzing desserts with clear directions..You did an awesome job from step 1..Thank you THANK You!
Best and most delicious cheesecake ever! I skipped a few steps for the topping so it was more runny but regardless was so delicious! Actually sad it’s all gone that I need to make another one! Haha.
So glad you enjoyed it!
Amazing recipe I tried this today and cut down on the sugar for the strawberry sauce by 100gram and no sugar in my whipped craem too. Everyone in my family loves it. I still have the strawberry sauce and the filling left. How many days can they hold in the fridge as I would like to make this into cupcakes on Monday.
Yvonne
Busy! Distracted! That’s the way to go. 🙂 Praying and hoping for the best Lindsay! This cheesecake looks killer 🙂
Do you think this could be done individually in cupcake cups? Thanks! It looks delicious!
Here is something similar in cupcake form.
I just wanted to say THANK YOU for this delicious recipe !!! It was my first time trying to make cheesecake and I was extremely nervous. My husband and I loved it !!! So so happy :))))
Great! I’m so happy you liked it!
I can upon your blog while searching for cake recipes and I’m so impressed!!! I signed up to your news letter and received this cake recipe today which I’m going to try out for my son’s birthday next weekend.
I am not good at baking but I’m hopeful.
I don’t have a food processor and was wondering if an electric hand blender, at what speed should I use it?
Thanks Marvis! I’m not sure, I’d just crush them up into crumbs – whatever speed you need for that.
Lindsay – I’m big on presentation and I love the 9×13 with the rows of heart-shaped strawberries with dollops of whipped cream. Thanks for sharing!
Lindsay you’ve done it again! I absolutely cannot wait to try this recipe out!!
That looks so refreshing and delicious! I make cheesecakes all the time but I can’t wait to try this one. That strawberry topping looks divine and I imagine it would be great on ice cream too.
Yes, I’m sure it’d be awesome on ice cream!
Strawberry cheesecake is my husbands favorite and he says this is the best cheesecake he’s ever had! He absolutely LOVES it!! And so do I …the strawberry topping is so delicious…and so worth making this!!
So glad it was a hit!
how many eggs?