Strawberry Cheesecake is the ultimate blend of creamy, tangy, and sweet—all wrapped up in a buttery graham cracker crust and crowned with a fresh burst of glistening strawberries. It’s one of life’s great dessert joys, the kind of treat that makes you lean back in your chair, close your eyes, and savor every decadent bite. Whether you’re baking it for a special occasion or just because you deserve something extraordinary, this show-stopping cheesecake has a way of turning any meal into a real celebration.

Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Getting the most delightful Strawberry Cheesecake doesn’t involve anything wild or mysterious—just a handful of classic ingredients that each play a starring role. Every element brings something essential to the table, from the sturdy base to the decadent filling and that irresistibly glossy, fruity top.

Graham cracker crumbs: The foundation of the cheesecake; they add a gentle crunch and rich, toasty flavor as the crust.
Granulated sugar: Used in both the crust and the filling to sweeten and balance the tanginess of the cream cheese and strawberries.
Unsalted butter (melted): Binds the graham crackers together for a crust that isn’t too crumbly or too firm.
Cream cheese (softened): The showstopper! Be sure it’s room temperature for the silkiest, lump-free batter.
Vanilla extract: Adds beautiful, aromatic depth that makes the cheesecake filling so comforting.
Large eggs: Key for structure and that classic creamy consistency—we add them one at a time for the smoothest finish.
Sour cream: Lends an irresistible tang and a layer of lusciousness to the topping.
Powdered sugar: Blends seamlessly into the sour cream to sweeten and smooth out the tangy top layer.
Lemon juice: Brightens the flavors, waking up the creaminess and strawberries with a citrus lift.
Fresh strawberries (sliced): The visual (and flavorful) highlight—a juicy, sweet, and slightly tart counterpoint to the rich cheesecake.
Strawberry preserves: Gently warmed, these make a glossy, flavorful coating for the fresh berries.

How to Make Strawberry Cheesecake

Step 1: Prep the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter until you have a sandy, slightly damp mixture. Press this firmly and evenly into the bottom of a 9-inch springform pan—you want a solid and compact layer, so use the bottom of a glass or measuring cup for a leveling touch. This simple crust sets the stage for everything else!

Step 2: Make the Creamy Cheesecake Filling

Grab a large mixing bowl and beat the softened cream cheese until it looks mousse-like and completely smooth—no lumps allowed. Add in 1 cup granulated sugar and the vanilla extract. Continue beating until the sugar dissolves and the mixture is creamy. Then, add the eggs one at a time, mixing well and scraping the sides of the bowl after each addition to keep the filling as silky as possible.

Step 3: Assemble and Bake

Pour the dreamy cheesecake batter over the crust and smooth the top with a spatula. Slide the pan into the oven and bake for 55 to 65 minutes. The center should look set but still have a slight wobble if you gently shake the pan. When the time’s up, turn off the oven, crack the door, and let the cheesecake sit for another hour—this gentle cooling helps prevent cracks.

Step 4: Chill and Top with Sour Cream Layer

Once out of the oven, let your cheesecake cool to room temperature, then cover and refrigerate it for at least 4 hours, or even better, overnight. For the topping, blend together the sour cream, powdered sugar, and lemon juice until smooth and velvety. Spread this over the chilled cheesecake to coat it with a refreshing tang and a beautiful glossy finish.

Step 5: Add the Strawberries and Serve!

Warm the strawberry preserves just enough so they’re easily stirred—about 15 seconds in the microwave usually does it. Add the sliced strawberries and toss to coat. Spoon this vibrant crown of fruit and jelly over your Strawberry Cheesecake just before serving, letting the juices drip enticingly down the sides. Now, cut yourself a slab and enjoy every bite!

How to Serve Strawberry Cheesecake

Garnishes

Let’s dress up your Strawberry Cheesecake! Try finishing with a few whole strawberries or a scattering of lemon zest for color and aroma. A sprig of mint looks beautiful and adds a pop of green, while a light dusting of powdered sugar can make every slice feel bakery-fresh.

Side Dishes

While this cheesecake is undoubtedly the star, pairing it with the right sides can create a memorable dessert spread. Light accompaniments like a bowl of fresh berries or a tangy fruit salad balance the richness. For a coffeeshop vibe, serve each slice alongside espresso or a frothy latte.

Creative Ways to Present

Make your presentation as unforgettable as the flavor: serve individual mini Strawberry Cheesecakes in mason jars for picnics, or slice the cake into dainty rectangles and top each one with an artful swirl of whipped cream. You can even use edible flowers or chocolate curls to add a whimsical flair that’ll delight your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Cheesecake is just as dreamy the next day! Store any remaining slices covered in the refrigerator; a tight wrap with plastic or reusable beeswax wrap will keep things moist and fresh for up to five days. If possible, keep the strawberry topping separate and add just before serving to prevent the crust from getting soggy.

Freezing

To freeze, first chill the cheesecake completely, then wrap it (whole or sliced) in layers of plastic wrap and foil. Freeze without the fruit topping for best results. When you’re ready to enjoy, thaw overnight in the fridge, then add your fresh strawberries and preserves. Freezing keeps all that flavor locked in for up to a month!

Reheating

Strawberry Cheesecake is typically served chilled, so you won’t need to reheat it. If you do prefer a slightly warmer slice (or if it’s a bit too firm from the fridge), simply leave it at room temperature for about 30 minutes before serving. The flavors bloom and the texture softens beautifully.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can! Just make sure to thaw them completely and drain excess liquid so your topping isn’t watery. For the prettiest finish, fresh strawberries tend to hold their texture and color better.

Do I need to use a springform pan?

A springform pan makes releasing the cheesecake a breeze and keeps the sides smooth. If you don’t have one, use a deep cake pan lined with parchment, but the removal will require a gentle hand and a little patience.

Why did my cheesecake crack on top?

Cracks can happen if the cheesecake cools too quickly or is overbaked. Letting it rest in the turned-off oven helps, as does ensuring all your filling ingredients are at room temperature before mixing for a silky, cohesive texture.

Can I make Strawberry Cheesecake gluten-free?

Absolutely! Swap in your favorite gluten-free graham crackers for the crust. The rest of the recipe is naturally free from gluten, so you can savor every creamy bite with peace of mind.

What’s the best way to get clean slices?

Dip a sharp knife in hot water, wipe it dry, then slice. Repeat between cuts—this trick makes every piece of your Strawberry Cheesecake look professional and prevents sticking.

Final Thoughts

If you’re looking for a dessert that’s straightforward yet spectacular, look no further than Strawberry Cheesecake. It’s a recipe that brings smiles, makes any gathering feel special, and (let’s be honest) earns you loads of compliments. Gather your ingredients, roll up your sleeves, and treat yourself to a homemade slice of pure joy—everyone deserves a cheesecake moment!

Strawberry Cheesecake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 7 hours
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy decadence of this classic Strawberry Cheesecake. With a buttery graham cracker crust, velvety smooth cream cheese filling, and a sweet strawberry topping, this dessert is a showstopper for any occasion.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup powdered sugar
1 teaspoon lemon juice

Strawberry Topping:

1 1/2 cups fresh strawberries, sliced
1/2 cup strawberry preserves

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Instructions

Preheat the oven: Preheat oven to 325°F (163°C).
Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
Prepare the filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Pour over crust and bake.
Bake: Bake for 55-65 minutes until almost set. Let cool in the oven.
Chill: Refrigerate for at least 4 hours.
Add topping: Mix sour cream, powdered sugar, and lemon juice. Spread over cheesecake. Top with strawberry mixture.