Strawberry Cheesecake

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This Strawberry Cheesecake is made with a graham cracker crust, a creamy cheesecake filling, and a delicious strawberry sauce! The creaminess of the cheesecake combined with the bright, fruity sauce makes this dessert perfect for strawberry season, or any time.

Easy Homemade Strawberry Cheesecake

Given the large number of cheesecake recipes, I am clearly a fan of a good cheesecake. I just love how dense, creamy and delicious it is. And once I started baking them, there was no turning back. As complicated as they seem, they are actually fairly simple with the right recipe and tips.

This strawberry cheesecake recipe definitely falls into the category of one of my favorites. There is something about warmer weather that boosts my craving for light, fruity desserts. This strawberry cheesecake really hits the spot. If you enjoyed my 9X13-inch strawberry cheesecake, you have to try this more classic take on the dessert. I used my classic cheesecake recipe as the base, and it’s so darn good!

Made in a 9-inch springform pan, this classic strawberry cheesecake has a buttery, melt-in-your-mouth graham cracker crust topped with a smooth, creamy vanilla cheesecake filling. The tanginess of the filling is complimented beautifully by the sweetness of the strawberry sauce that ties the dessert together. It really is the perfect dessert as we move into spring and summer. So hop in the kitchen and whip up this mouthwatering, light, fruity treat for you and your loved ones.

Why You’ll Love this Cheesecake Recipe

This is such a delightful springtime dessert for many reasons. Here are a few of my favorite things about it.

• Texture. I love all cheesecakes. They are so thick and creamy. This one in particular really hits the spot in that regard. It’s a classic. Delicious.
• The strawberry sauce. This sauce is to die for. It’s made with a strawberry puree base, rather than water, which gives it so much flavor. You will have plenty of it so be sure to save some. Drizzle it over your slice or use it separately as a topping for your yogurt or vanilla ice cream.
• Balanced. Cheesecake by nature has a bit of a tangy quality to it. I love this cheesecake because that tang is complimented beautifully by the sweetness of the graham cracker crust as well as the strawberry sauce.
• Perfect for spring. I love a light and fruity dessert for spring. This cheesecake fits the bill. The delicate vanilla filling topped off with plentiful strawberry sauce is perfect for your next party.

What You’ll Need

This recipe requires simple ingredients, many of which you might already have in your kitchen. Here is a list of what you will need. Scroll to the recipe below for detailed measurements.

Crust

• Graham cracker crumbs: You’ll need about 17 full sheets of graham crackers.
• Sugar: For a touch of sweetness.
• Salt: For flavor.
• Unsalted butter: You’ll want it to be melted to hold the crust together.

Cheesecake

• Cream cheese: This should be room temperature so that it combines properly with your other ingredients and doesn’t give you a lumpy filling. I recommend full fat, brick-style cream cheese.
• Sugar: Granulated sugar is best.
• All-purpose flour: You can use your favorite 1:1 gluten-free flour instead or even cornstarch (half the amount).
• Sour cream: For a super creamy filling. Start with room-temperature sour cream. It will incorporate more easily with the other ingredients, giving you a smoother filling.
• Vanilla extract: For flavor.
• Eggs: You want large eggs at room temperature.

Strawberry Topping

• Chopped strawberries: These will be pureed to make the base of the sauce.
• Sugar: For sweetness and moisture in the sauce.
• Cornstarch: For thickening.
• Vanilla extract: For a touch of flavor.
• Quartered strawberries
• Salt: Just a pinch, for flavor.

How to Make Strawberry Cheesecake

A Graham Cracker crust, a vanilla cheesecake filling, and a delightful strawberry sauce is all it takes. Here’s a quick rundown of how to make strawberry cheesecake. Scroll to the recipe below for more detailed instructions.

Make the Crust

• Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.

• Mix together the crust ingredients
• Press the crust into the bottom and up the sides of the pan.
• Bake for 10 minutes.
• Leak-proof the pan. Cover the outside of the pan with aluminum foil. Check out my post on how to leak-proof your water bath.

Make Filling and Bake

• Set the oven to 300°F.

• Beat together the cream cheese, sugar, and flour on low speed until smooth.
• Add the sour cream and vanilla extract and mix on low speed until well combined.

• Add the eggs one at a time, mixing until smooth after each addition.
• Make a water bath. Pour the cheesecake batter into the crust and place the leak-proofed springform pan in a larger pan. Fill the larger pan partway with water.
• Bake for 1 hour and 15 minutes. Check out my post on how to tell if your cheesecake is done baking.
• Cool gradually. Turn off the oven and leave the door closed for 30 minutes before cracking the oven and allowing the cheesecake to sit for an additional 30 minutes.
• Chill. Remove the cheesecake from the oven and water bath, wrap it in plastic wrap, and refrigerate for at least 5 hours.

Make Strawberry Sauce

• Puree the strawberries in a food processor.
• Combine the sugar and cornstarch in a saucepan, whisk together until smooth, and stir in the strawberry puree.
• Bring the mixture to a boil over medium heat, stirring constantly, and allow it to boil for one minute.

• Finish it off. Add the vanilla extract, quartered strawberries, and salt and stir.
• Chill in the fridge for 2-3 hours.

Assemble and Serve

• Put it on a platter. Remove the cheesecake from the springform pan and place it on a serving plate.
• Add the sauce either to the top of the cheesecake or drizzle it over individual slices.

Tips for Success

I consider myself somewhat of a cheesecake aficionado. I have spent years learning How to Make a Perfect Cheesecake. Here are some of my more significant findings.

• Start with room-temperature ingredients. When making the filling, start with room-temperature cream cheese, sour cream, and eggs. The ingredients will mix together more smoothly, saving you from a clumpy filling.
• Mix slowly and not too much. When it comes to the filling, overmixing or mixing at too high of a speed will incorporate excess air into the cheesecake. This can cause the top to crack.
• Use a springform pan. It really makes all of the difference. The sides of a springform pan release after the cheesecake has cooled, allowing you to remove the cake from the pan mess-free.
• Make a water bath. It might seem like a hassle but you won’t regret it. A water bath produces steam that wafts throughout the oven, helping to ensure that the cheesecake cooks evenly and stays nice and moist. Just make sure to leak-proof your water bath!
• Don’t open the oven. Opening the oven will cause the steam from the water bath to escape, interrupting the baking process and potentially leading to an unevenly cooked, sunken cheesecake.
• Don’t overbake. The cheesecake will continue to bake during the gradual cooling process, so it is important not to overbake. The center of the dessert might seem a bit jiggly when it is done baking, but it will set. You’ll see. Check out my post on How To Tell When Your Cheesecake Is Done for more information.
• Cool gradually. The gradual cooling process outlined in this recipe is crucial to the baking process. The cheesecake will continue to bake as it sits in the turned-off, closed oven as well as during the time it sits in the cracked oven. Taking the dessert out of the oven right when the bake time is over will result in an under-done cheesecake.

How to Store Cheesecake

If you find yourself with leftover strawberry cheesecake, go ahead and store the entire cake in an airtight cake carrier and place it in the refrigerator. It will be good for up to 4 days. Store any extra strawberry sauce in the refrigerator in a separate airtight container for up to 1 week.

Alternatively, you can slice the cheesecake and store the slices in a single layer in an airtight container in the refrigerator. Want to learn more? Check out my post on How To Store Cheesecake.

Can I Freeze Cheesecake?

Absolutely. Cheesecake freezes quite well. In this case, I recommend freezing the strawberry sauce and the cheesecake separately.

• For the sauce. Seal the sauce in an airtight container and store it in the freezer for up to 6 months.
• For the cheesecake. Place the dessert in the freezer for an hour or so to firm up (this is called flash freezing) before wrapping it in a couple of layers of plastic wrap and placing it in the freezer. Alternatively, you can arrange slices of cheesecake in a single layer in an airtight container and store them in the freezer. In either case, the cheesecake will remain edible for up to 3 months.

When it comes time to enjoy, transfer the cheesecake and the sauce to the refrigerator and allow them to thaw overnight. Assemble the cake as you normally would and dig in.

More Cheesecake Recipes to Try

If you ask me, cheesecake really is the best edible thing in this world. This strawberry cheesecake is so fun (and perfect for spring) but I have a plethora of other cheesecake recipes for you to try. Here come a few of my favorites.

• No Bake Strawberry Cheesecake
• Chocolate Covered Strawberry Cheesecake
• Blueberry Cheesecake
• Best New York Style Cheesecake
• Banana Cream Cheesecake
• White Chocolate Raspberry Cheesecake
• Best Oreo Cheesecake
• Lemon Blueberry Cheesecake
• Raspberry Goat Cheese Cheesecake

Watch How To Make It

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