Strawberry Cheesecake

Strawberry Cheesecake is a creamy, indulgent dessert topped with sweet, juicy strawberries and nestled in a buttery graham cracker crust. I love making this classic treat for special occasions or when I’m in the mood for something rich and fruity. It’s the perfect balance of tangy cheesecake and fresh strawberry goodness that never goes out of style.

Why You’ll Love This Recipe

I love this recipe because it brings together smooth, velvety cheesecake with the natural sweetness of strawberries. The graham cracker crust adds the perfect crunch, and every slice feels like a little celebration. Whether I’m serving it chilled on a warm day or during the holidays, it always disappears fast and earns compliments every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Melted butter

For the cheesecake filling:

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream or heavy cream

• Vanilla extract

• Lemon juice (optional, for brightness)

For the strawberry topping:

• Fresh strawberries (sliced or whole)

• Sugar

• Lemon juice

• Cornstarch (optional, to thicken)

Directions

1. I preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.

2. To make the crust, I mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand, then press it firmly into the bottom of the pan. I bake it for 8–10 minutes, then let it cool.

3. For the filling, I beat the cream cheese until smooth, then add sugar, vanilla, and lemon juice. I mix in the eggs one at a time, followed by the sour cream.

4. I pour the filling into the cooled crust, smooth the top, and bake for 50–60 minutes until the edges are set and the center slightly jiggles.

5. I turn off the oven, crack the door, and let the cheesecake cool gradually to prevent cracks. Then I chill it in the fridge for at least 4 hours, preferably overnight.

6. While it chills, I make the topping by cooking sliced strawberries with sugar and lemon juice until they break down slightly. I stir in cornstarch if I want a thicker sauce.

7. I let the strawberry topping cool, then spoon it generously over the chilled cheesecake before slicing and serving.

Servings and timing

This recipe makes about 12 slices.
Prep time: 20 minutes
Bake time: 55 minutes
Cooling + chilling time: 5 hours
Total time: Around 6 hours 15 minutes

Variations

Sometimes I swirl fresh strawberry puree into the cheesecake batter before baking for a marbled effect. I’ve also made a no-bake version by skipping the oven and using whipped cream in the filling. When I want a shortcut, I use store-bought strawberry pie filling instead of making my own topping. I’ve even added a chocolate drizzle or graham cracker crumbs on top for extra flair.

storage/reheating

I store leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic and foil for up to 2 months. I thaw them in the fridge overnight before serving. I don’t reheat this dessert—it’s best enjoyed chilled.

FAQs

How do I prevent cracks in my cheesecake?

I avoid overmixing the batter, bake it in a water bath if needed, and cool it gradually in the oven before chilling.

Can I use frozen strawberries for the topping?

Yes. I cook them down just like fresh strawberries, but I may need to add a bit more cornstarch to thicken the sauce.

What’s the best pan to use?

I use a 9-inch springform pan. It makes removing the cheesecake easy and keeps the shape perfect.

Can I make this cheesecake ahead?

Absolutely. I often make it a day or two in advance—the flavor and texture only improve as it chills.

Can I use a different crust?

Yes. I’ve used crushed digestive biscuits, shortbread cookies, or vanilla wafers. Just adjust the butter accordingly to help it hold together.

Conclusion

Strawberry Cheesecake is one of my all-time favorite desserts to make and share. It’s creamy, sweet, and beautifully topped with juicy strawberries that add the perfect finish. Whether I’m baking it for a celebration or just because, this cheesecake always brings joy to the table.

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