Strawberry cheesecake is one of those desserts that never goes out of style. It’s got that rich, creamy vibe, topped off with sweet, juicy strawberries that make every bite a treat. The smooth filling, buttery crust, and fresh fruit combo? Total perfection. Whether it’s a birthday bash, holiday spread, or just a random craving, this cheesecake delivers every time. Here’s my take on a recipe that’s straightforward, classic, and seriously delicious.
Why This Recipe Hits the Spot
This cheesecake is all about that silky texture that practically melts when you eat it. I use full-fat cream cheese and a dollop of sour cream for a rich, tangy kick. Then there’s the strawberry topping—made from real berries, a bit of sugar, and a splash of vanilla. It’s sweet, fresh, and ties everything together. You get this perfect balance of creamy and fruity that’s indulgent but not over-the-top. Every slice is a little piece of heaven.
What You’ll Need
For the Crust
- 2 cups (200 g) graham cracker crumbs
- ¼ cup (50 g) sugar
- 6 tbsp (85 g) unsalted butter, melted
For the Filling
- 32 oz (904 g) full-fat cream cheese, softened
- 1⅓ cups (266 g) sugar
- 1 cup (227 g) sour cream, room temp
- 1 tbsp vanilla extract
- 4 large eggs, room temp, lightly beaten
- 1–2 tsp lemon juice (optional, for a zesty twist)
For the Strawberry Topping
- 16 oz (450 g) fresh strawberries, chopped
- 1 cup (200 g) sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
Gear You’ll Want
- 9-inch springform pan (makes life easier)
- Mixing bowls (one for each layer)
- Electric mixer (saves your arm)
- Saucepan (for the topping)
- Measuring cups and spoons (keep it precise)
How to Make It
Step 1: The Crust
Fire up your oven to 350°F (175°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl ‘til it looks like wet sand. Press it into the bottom of your springform pan—make it even and tight. Bake it for 10 minutes, then let it cool completely. Easy start, right?
Step 2: The Filling
Drop the oven to 325°F (163°C). Beat the cream cheese in a big bowl ‘til it’s smooth—no lumps allowed. Add the sugar and mix it in well. Toss in the sour cream, vanilla, and lemon juice if you’re using it—blend it just ‘til it’s together. Lightly beat the eggs in a separate bowl, then add them one by one, mixing slow and steady after each. Don’t overdo it. Pour this over your cooled crust and smooth it out.
Step 3: Baking It
Pop the pan in the oven and bake for 45-50 minutes. The edges should look set, but the center will still wobble a bit—that’s perfect. Turn off the oven, crack the door, and let it sit there for an hour. This trick keeps cracks away. After that, cool it to room temp, then chill it in the fridge for at least 4 hours—overnight’s even better.
Step 4: The Strawberry Topping
Grab a saucepan and toss in the chopped strawberries, sugar, and lemon juice. Heat it over medium, stirring now and then ‘til it starts bubbling. Mix the cornstarch with a splash of water, then stir it in. Keep cooking ‘til it thickens up, then let it cool. Once everything’s chilled, spread the topping over the cheesecake—or save it to spoon on each slice when you serve.
Tips to Nail It
Room Temp Is Key
Make sure your cream cheese, sour cream, eggs, and butter aren’t cold. Room temp stuff blends smooth and easy, so you don’t end up with a lumpy mess.
Don’t Overmix
Mix just enough to combine—too much air makes it puff up and crack later. Go low and slow, especially with the eggs.
Water Bath Option
Not a must, but it helps. Wrap your pan in foil, set it in a bigger pan with hot water, and bake. Keeps things even and crack-free.
Mix It Up
Crust Swaps
Graham crackers are classic, but an Oreo crust brings a chocolatey edge—crush 25-30 cookies with butter. For gluten-free, mix almond flour with sugar and butter—works like a charm.
Topping Twists
Swap strawberries for a mixed berry mix—raspberries, blueberries, whatever you’ve got. Or go wild with a chocolate ganache for a rich, glossy finish.
Lighter Options
Low-fat cream cheese and sour cream work if you want less heft. Sugar subs made for baking can cut sweetness—just check the package for amounts.
Serving Ideas
Top each slice with a few fresh strawberry slices and a mint sprig—looks pro and tastes fresh. A little whipped cream on the side? Yes, please. Pair it with coffee after dinner or a dessert wine for something fancy. Keeps it simple but classy.
Storing It
This cheesecake’s a champ at holding up. Keep it covered in the fridge for up to 4 days. To freeze, wrap it tight in plastic and foil—good for 2 months. Thaw it in the fridge overnight. The topping can sit in the fridge for 2 days ahead—just store it separate ‘til you’re ready.
Wrap-Up
This strawberry cheesecake is a no-fuss winner. Perfect for any occasion—or no occasion at all. Give it a whirl and drop a comment with how it went. Want more cheesecake inspo? Check out our blog for other killer recipes!
FAQs
Frozen strawberries okay? Yup, just thaw and drain them first so the topping doesn’t get runny.
How do I stop cracks? Room temp ingredients, gentle mixing, and a slow cool in the oven. Water bath helps too.
Water bath a must? Nope, but it’s a nice safety net for even baking.
No springform pan? Use a deep pie dish or cake pan—just serve from it and line with parchment.