This strawberry cheesecake combines a creamy, rich cheesecake filling atop a buttery graham cracker crust, crowned with a vibrant, sweet strawberry topping. It’s a classic dessert perfect for celebrations or any sweet craving.
Why You’ll Love This Recipe
- Silky smooth and creamy cheesecake texture
- Fresh, tangy strawberry topping with natural sweetness
- Buttery, crunchy graham cracker crust
- Made with simple ingredients and straightforward steps
- Can be prepared ahead, ideal for entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter (melted)
- Granulated sugar
- Cream cheese (room temperature)
- Sour cream or heavy cream
- Eggs
- Vanilla extract
- Fresh strawberries
- Strawberry jam or glaze
- Lemon juice (optional)
Directions
- Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Chill while making filling.
- Make filling: Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well. Stir in sour cream and vanilla until creamy and smooth.
- Bake: Pour filling over crust. Bake at 325°F (160°C) for about 50–60 minutes, or until the center is almost set (slightly jiggly). Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
- Cool and chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare topping: Hull and slice fresh strawberries. Toss with a little sugar and lemon juice if desired. Spread strawberry jam or glaze over the cheesecake top, then arrange strawberries decoratively.
- Serve: Slice with a hot, wet knife for clean cuts.
Servings and Timing
- Servings: 12 slices
- Prep time: 20 minutes
- Bake time: 50–60 minutes
- Cooling and chilling time: 5+ hours
- Total time: Approximately 6 hours
Variations
- Use mixed berries instead of strawberries
- Add a swirl of strawberry puree into the filling
- Top with whipped cream or white chocolate shavings
- Substitute a cookie crust (Oreos, digestive biscuits)
- Make mini cheesecakes in muffin tins
Storage/Reheating
- Refrigerate: Store covered for up to 5 days
- Freeze: Wrap tightly and freeze up to 1 month; thaw overnight in fridge
- Serve chilled: Best served cold from the fridge
FAQs
Can I use frozen strawberries?
Yes, thaw and drain excess liquid before using.
How do I prevent cracks?
Avoid overmixing, bake in a water bath if possible, and cool gradually in the oven.
Can I make this without a springform pan?
Use a removable-bottom tart pan or line a regular pan with parchment.
Why is my cheesecake jiggly?
It should be slightly jiggly in the center when done—will set as it cools.
Can I use low-fat cream cheese?
Full-fat cream cheese yields best texture and flavor.
How to get clean slices?
Warm the knife under hot water and wipe between cuts.
Can I make this ahead?
Yes, cheesecake often tastes better after chilling overnight.
Is this recipe gluten-free?
Yes, if you use gluten-free graham crackers or crust substitute.
How thick should the crust be?
About ½ inch thick for balance of crunch and filling.
Can I add lemon zest to the filling?
Yes, it adds a nice brightness to the flavor.
Conclusion
This strawberry cheesecake recipe is a delightful blend of creamy filling, buttery crust, and fresh berry topping. With simple ingredients and classic techniques, it’s a dessert that impresses every time. Make it ahead for stress-free entertaining and enjoy every luscious bite.
PrintStrawberry Cheesecake Recipe
A rich and creamy strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping — perfect for any special occasion or dessert craving.
- Prep Time: 20 mins
- Cook Time: 50–60 mins (+1 hr cooling)
- Total Time: 6 hrs 20 mins (including chill)
- Yield: 12 servings 1x
- Category: Dessert / Cheesecake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1⅓ cups graham cracker crumbs (about 9 sheets)
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 3 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1½ cups fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham crumbs, 3 Tbsp sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes, then cool slightly.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing just until incorporated. Blend in vanilla extract.
- Mix in sour cream and flour until just combined; scrape sides as needed.
- Pour filling into the crust. Tap pan gently to remove air bubbles.
- Bake 50–60 minutes until edges are set but center still slightly jiggly.
- Turn off oven; crack oven door and let cheesecake cool inside for 1 hour.
- Chill in fridge 4 hours or overnight to set completely.
- Before serving, arrange sliced strawberries on top. Warm jam and brush over strawberries for a glossy finish.
- Release cheesecake from springform pan and slice using a hot, clean knife for clean cuts.
Notes
- Bring all ingredients to room temperature to avoid lumps.
- Use a water bath (wrap pan bottom in foil, place in larger pan with hot water) to prevent cracking.
- Run a warm knife around the edge after baking to ease release.
- Substitute ricotta for half the cream cheese for a lighter texture.
- Store leftovers in fridge up to 5 days; freeze slices individually for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 cheesecake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg