Strawberry cheesecake recipe is a classic dessert loved for its creamy texture, sweet and tangy flavor, and beautiful presentation. Whether you’re making it for a special occasion or just indulging in a homemade treat, this recipe guarantees a rich, smooth cheesecake topped with fresh strawberries and a luscious strawberry sauce. Follow along to create the perfect strawberry cheesecake recipe!
Ingredients for Strawberry Cheesecake Recipe
A perfect strawberry cheesecake recipe starts with three key components: a buttery, crunchy crust, a rich and creamy cheesecake filling, and a vibrant, sweet strawberry topping. Below are the detailed ingredients you’ll need for each part of this delicious dessert.
Essential Ingredients for the Crust
The crust provides a firm and slightly crunchy base that complements the creamy filling.
- 1 ½ cups (180g) graham cracker crumbs – Crushed graham crackers give the crust a classic flavor and texture. You can also substitute with digestive biscuits or vanilla wafer cookies.
- ¼ cup (50g) granulated sugar – Adds a hint of sweetness and helps bind the crumbs together.
- ½ cup (115g) unsalted butter, melted – Acts as the binding agent, keeping the crust firm and slightly crisp.
Ingredients for the Cheesecake Filling
This creamy and rich layer is the heart of the cheesecake, giving it its signature smooth texture and indulgent taste.
- 24 oz (680g) cream cheese, softened – Full-fat cream cheese is best for a rich and velvety filling. Make sure it’s at room temperature to prevent lumps.
- 1 cup (200g) granulated sugar – Sweetens the cheesecake and balances the tanginess of the cream cheese.
- 1 tsp vanilla extract – Enhances the overall flavor with a warm, aromatic touch.
- 3 large eggs – Essential for structure and stability, ensuring a smooth and creamy consistency.
- ½ cup (120g) sour cream – Adds a slight tang and contributes to the ultra-creamy texture.
- ¼ cup (60ml) heavy cream – Makes the filling extra luscious and helps create a soft, melt-in-your-mouth bite.
Ingredients for the Strawberry Topping
A sweet and slightly tangy strawberry topping brings a fresh and fruity contrast to the rich cheesecake.
- 2 cups (300g) fresh strawberries, hulled and sliced – The star of the topping! Use ripe, juicy strawberries for the best flavor.
- ½ cup (100g) granulated sugar – Helps draw out the natural juices and sweetens the sauce.
- 1 tbsp cornstarch – Thickens the sauce to create a glossy, syrupy consistency.
- 2 tbsp water – Dissolves the cornstarch for an even texture.
- 1 tsp lemon juice – Enhances the freshness of the strawberries and balances the sweetness.
Step-by-Step Instructions to Make Strawberry Cheesecake Recipe
Now that we have all the ingredients ready, let’s go through the step-by-step process of making the perfect strawberry cheesecake recipe. Follow these detailed instructions to ensure a smooth, creamy, and delicious result.
Preparing the Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan or line the bottom with parchment paper for easy removal.
- Crush the graham crackers. Use a food processor or place the crackers in a sealed bag and crush them with a rolling pin until you get fine crumbs.
- Mix the crust ingredients. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand.
- Press the crust into the pan. Transfer the crumb mixture to the prepared pan and press it down firmly using the bottom of a glass or measuring cup.
- Pre-bake the crust. Bake for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
Making the Creamy Cheesecake Filling
- Beat the cream cheese. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add sugar and vanilla. Gradually add the granulated sugar and vanilla extract, beating until fully combined.
- Incorporate the eggs. Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can introduce too much air and cause cracks.
- Add sour cream and heavy cream. Gently fold in the sour cream and heavy cream until smooth and well incorporated.
Baking the Cheesecake to Perfection
- Prepare a water bath. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger baking dish and fill it with about 1 inch (2.5 cm) of hot water. This helps prevent cracks by providing even heat.
- Pour the filling into the crust. Smooth the top with a spatula to ensure an even layer.
- Bake at 325°F (163°C) for 50–60 minutes. The edges should be set, but the center should still have a slight jiggle.
- Turn off the oven and let the cheesecake rest inside for 1 hour. Leave the oven door slightly open to allow gradual cooling.
Cooling and Chilling the Cheesecake
- Cool at room temperature. After removing the cheesecake from the oven, let it sit on the counter for another hour.
- Chill in the refrigerator. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to set completely.
Preparing the Fresh Strawberry Topping
- Cook the strawberries. In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Stir occasionally until the strawberries release their juices.
- Thicken the sauce. In a small bowl, mix cornstarch with water, then stir it into the strawberry mixture. Simmer until the sauce thickens (about 5 minutes).
- Cool the topping. Remove from heat and let the sauce cool completely before spreading it over the cheesecake.
Assembling and Serving the Cheesecake
- Remove the cheesecake from the pan. Carefully run a knife around the edges before releasing the springform pan.
- Spread the strawberry topping. Spoon the cooled strawberry mixture evenly over the cheesecake.
- Garnish and serve. Optionally, top with whole strawberries, whipped cream, or mint leaves for extra presentation. Slice and enjoy!
Tips for the Perfect Strawberry Cheesecake Recipe
Achieving the perfect strawberry cheesecake recipe requires attention to detail, from mixing the ingredients to baking and cooling. Below are expert tips to help you create a smooth, creamy, and crack-free cheesecake every time.
How to Achieve a Smooth and Creamy Cheesecake
- Use high-quality ingredients. Full-fat cream cheese, fresh eggs, and real vanilla extract will give your cheesecake the best flavor and texture.
- Bring all ingredients to room temperature. Cold ingredients won’t blend smoothly, leading to lumps in the batter. Let the cream cheese, eggs, sour cream, and heavy cream sit at room temperature for at least 30 minutes before mixing.
- Beat the cream cheese properly. Start by beating the cream cheese alone for 2–3 minutes until completely smooth. This ensures that there are no lumps before adding other ingredients.
- Add sugar gradually. Pouring in the sugar slowly helps it dissolve evenly, creating a silkier texture.
- Mix at low speed. Overmixing, especially at high speed, can introduce too much air into the batter, causing the cheesecake to rise and fall, leading to a dense texture. Mix until just combined.
- Scrape down the sides of the bowl. This ensures all ingredients are well incorporated and prevents lumps in the batter.
- Strain the batter (optional). If you want an ultra-smooth texture, pour the batter through a fine-mesh sieve before baking.
Preventing Cracks in Your Cheesecake
A cracked cheesecake can still be delicious, but avoiding cracks will give it a more professional look.
Causes of Cracks and How to Prevent Them
| Cause | Prevention Tip |
|---|---|
| Overmixing | Mix on low speed and only until combined. |
| Too much air in the batter | Avoid beating the batter too much, especially after adding eggs. |
| Overbaking | Bake just until the edges are set, and the center still has a slight jiggle. |
| Sudden temperature changes | Let the cheesecake cool gradually by leaving it in the oven with the door slightly open after baking. |
| No water bath | A water bath provides gentle heat and prevents cracking. |
How to Properly Use a Water Bath
- Wrap the bottom of the springform pan with two layers of aluminum foil to prevent water from seeping in.
- Place the pan in a larger baking dish and fill it with about 1 inch (2.5 cm) of hot water before placing it in the oven.
- Bake as directed and allow the cheesecake to cool slowly.
Alternative Crust and Topping Ideas
Looking to switch things up? Here are some delicious alternatives for the crust and topping.
Crust Alternatives
- Oreo cookie crust – Crush Oreos (with or without filling) and mix with melted butter for a chocolatey base.
- Biscoff cookie crust – Offers a rich, spiced flavor that pairs beautifully with strawberries.
- Almond or pecan crust – Blend nuts with a bit of sugar and melted butter for a nutty, gluten-free option.
Topping Variations
- Mixed berry topping – Combine strawberries, blueberries, and raspberries for a colorful, tart contrast.
- Chocolate drizzle – Melt dark or white chocolate and drizzle it over the cheesecake for an elegant touch.
- Caramel sauce and sea salt – A sweet-and-salty combination that enhances the creamy cheesecake flavor.
- Whipped cream and fresh berries – Light and simple, perfect for a fresh, natural presentation.
Variations of Strawberry Cheesecake Recipe
Looking for a creative twist on the classic strawberry cheesecake? Try these unique variations, whether you prefer a no-bake version, a vegan alternative, or bite-sized treats.
No-Bake Strawberry Cheesecake Recipe
This version is perfect for hot days when you don’t want to turn on the oven. It’s creamy, rich, and just as satisfying as the baked version.
How to Make a No-Bake Strawberry Cheesecake Recipe
- Prepare the crust
- Mix graham cracker crumbs with melted butter and sugar, then press firmly into a springform pan.
- Refrigerate for 30 minutes to set.
- Make the filling
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Gently fold in whipped heavy cream or whipped topping.
- Chill to set
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 6 hours (preferably overnight) until firm.
- Top with fresh strawberry sauce
- Prepare a simple strawberry sauce and spread it over the cheesecake before serving.
Vegan and Gluten-Free Strawberry Cheesecake Recipe
A dairy-free and gluten-free alternative that is just as rich and delicious.
How to Make a Vegan and Gluten-Free Cheesecake
- Prepare the crust
- Use gluten-free graham crackers or blend almonds and dates for a naturally sweet and crunchy base.
- Make the filling
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until completely smooth.
- Pour into the crust and smooth the top.
- Chill to set
- Refrigerate for at least 6 hours or freeze for 2 hours for a firmer texture.
- Add the strawberry topping
- Use fresh strawberry puree or a fruit compote.
Mini Strawberry Cheesecake Cups
Perfect for parties, these individual cheesecakes are easy to serve and fun to eat!
How to Make Mini Cheesecake Cups
- Prepare the crust
- Line a muffin tin with cupcake liners.
- Spoon a small amount of graham cracker mixture into each cup and press down firmly.
- Make the cheesecake filling
- Prepare the cheesecake batter as usual and divide it evenly among the cups.
- Bake or chill
- For baked mini cheesecakes, bake at 325°F (163°C) for 20–25 minutes and let cool before refrigerating.
- For a no-bake version, refrigerate the cups for at least 4 hours.
- Add strawberry topping
- Spoon fresh strawberry sauce or a single strawberry slice onto each mini cheesecake before serving.
Storage and Make-Ahead Tips
Proper storage ensures that your cheesecake stays fresh and delicious. Here’s how to store, refrigerate, and freeze your strawberry cheesecake recipe for later enjoyment.
How to Store Leftover Cheesecake
- Refrigeration: Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 5 days.
- Use an airtight container: To prevent the cheesecake from absorbing fridge odors, place it in an airtight container.
- Avoid storing with toppings: If you haven’t added the strawberry topping yet, keep it separate and add it just before serving for the best texture.
Freezing Strawberry Cheesecake Recipe for Later
If you want to make your cheesecake ahead of time or save leftovers for later, freezing is a great option.
How to Freeze Whole Cheesecake
- Cool the cheesecake completely. Ensure it has chilled in the refrigerator for at least 4 hours before freezing.
- Wrap tightly. Wrap the cheesecake (without toppings) in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place in a freezer-safe container. This adds an extra layer of protection.
- Freeze for up to 2 months.
How to Freeze Individual Slices
- Slice the cheesecake into portions.
- Wrap each slice in plastic wrap. Then place the wrapped slices in a resealable freezer bag.
- Thaw in the refrigerator overnight or at room temperature for about 30 minutes before serving.
FAQs
What is the difference between New York-style cheesecake and regular cheesecake?
New York-style cheesecake is denser and richer due to the high amount of cream cheese and the addition of sour cream or heavy cream. Regular cheesecake is often lighter and may contain less cream cheese and more eggs for a fluffier texture.
What are the three types of cheesecake?
- Baked Cheesecake – Traditional cheesecake, made with eggs and baked in the oven for a dense, creamy texture.
- No-Bake Cheesecake – Made without eggs and set in the refrigerator, giving it a lighter, mousse-like texture.
- Basque Cheesecake – A crustless, caramelized cheesecake that is baked at high heat for a deep golden-brown top with a creamy center.
Is cheesecake better baked or unbaked?
It depends on preference! Baked cheesecake has a denser, richer texture, while no-bake cheesecake is lighter and airier. Baked versions also tend to have a deeper flavor, while no-bake cheesecakes are easier and faster to make.
What is a substitute for lemon juice in cheesecake?
If you don’t have lemon juice, you can use:
- White vinegar – Use an equal amount for a similar tangy effect.
- Apple cider vinegar – Provides a slight fruitiness along with acidity.
- Lime juice – Has a similar citrus tang.
- Sour cream or yogurt – Adds acidity and creaminess.
Can I use frozen strawberries for the topping?
Yes! Frozen strawberries work well for the topping. Here’s how to use them:
- Thaw the strawberries and drain any excess liquid before cooking.
- Use slightly less water when making the topping since frozen berries release more juice.
- Simmer a little longer to help thicken the sauce.
How do I know when my cheesecake is done baking?
A cheesecake is done when:
- The edges are set and slightly puffed.
- The center still jiggles slightly when you gently shake the pan.
- An instant-read thermometer inserted in the center reads 150°F (65°C).
Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks. If skipping the water bath:
- Lower the oven temperature slightly (to around 300°F/150°C) and bake longer.
- Place a pan of hot water on the oven’s lower rack to create steam.
- Cool the cheesecake gradually to minimize cracks.
What’s the best cream cheese for cheesecake?
- Full-fat cream cheese (such as Philadelphia brand) is ideal for a rich, creamy texture.
- Avoid whipped or spreadable cream cheese as they contain added air and stabilizers.
- For a smoother filling, use a block of cream cheese softened at room temperature.
How can I make my cheesecake more flavorful?
- Add citrus zest. A bit of lemon or orange zest enhances the flavor without overpowering.
- Use real vanilla extract. Vanilla bean paste or fresh vanilla seeds can elevate the taste.
- Experiment with mix-ins. Try adding white chocolate, caramel swirls, or a hint of cinnamon to the filling.
- Infuse flavors into the crust. Swap graham crackers for cookies like Oreos, Biscoff, or gingersnaps.
Conclusion
Strawberry cheesecake is a timeless dessert that combines a rich, creamy filling with the fresh, vibrant flavor of strawberries. By following the step-by-step instructions, tips, and variations outlined in this guide, you can create the perfect cheesecake for any occasion. If you love strawberry desserts, you might also enjoy trying this Strawberry Cheesecake Dump Cake, which offers an easy and delicious twist on the classic flavors. For those who enjoy indulgent treats, a Churro Cheesecake could be the next dessert to try, blending the crispiness of churros with the creamy goodness of cheesecake. And if you’re a fan of classic cakes, the Red Velvet Pound Cake is a must-try for its rich texture and deep flavors. No matter which variation you choose, these recipes ensure a delightful experience in every bite!