The Ultimate Strawberry Cheesecake Recipe for a Perfectly Creamy Dessert

There’s something magical about that first bite of creamy cheesecake topped with glossy strawberries—it’s pure happiness in dessert form. Maybe it’s the contrast between the smooth, tangy filling and the sweet, syrupy fruit. Or maybe it’s how this dessert has a way of turning even an ordinary weeknight into a celebration. Whatever the reason, this Strawberry Cheesecake Recipe captures everything you love about the classic American dessert: richness, freshness, and that irresistible touch of homemade comfort.

If you’ve ever baked a cheesecake before, you know it takes a little patience—but that first slice makes it all worth it. The crack-free top, the buttery graham crust, and that strawberry glaze shining like glass on a summer afternoon—it’s the kind of dessert that makes you proud to say, “I made that.”

The Ultimate Strawberry Cheesecake Recipe

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• Author: Manar Annan
• Total Time: 1 hour 35 minutes (plus 4 hours chilling)
• Yield: 12 servings 1x

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Description

This Strawberry Cheesecake Recipe delivers a smooth, creamy, and indulgent dessert topped with fresh strawberry glaze. With a buttery graham cracker crust, rich cream cheese filling, and glossy fruit topping, it’s a classic American favorite that’s as beautiful as it is delicious. Perfect for gatherings, holidays, or any sweet celebration.

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Ingredients

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Crust:

• 1½ cups (150 g) graham cracker crumbs

• ¼ cup (50 g) granulated sugar

• 6 tablespoons (85 g) unsalted butter, melted

Filling:

• 4 packages (8 oz each / 900 g total) cream cheese, softened

• 1 cup (200 g) granulated sugar

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature

• 1 cup (240 g) sour cream

• ¼ cup (60 ml) heavy cream

Strawberry Topping:

• 2 cups (300 g) fresh strawberries, hulled and sliced

• ½ cup (100 g) granulated sugar

• 1 tablespoon (8 g) cornstarch

• 2 tablespoons (30 ml) lemon juice

• ¼ cup (60 ml) water

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Instructions

1. Preheat the oven to 325°F (160°C).

2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

3. Make the filling: Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, then blend in sour cream and heavy cream until creamy.

4. Bake the cheesecake: Pour filling over crust. Wrap the pan’s base in foil and place it in a larger pan with hot water halfway up the sides. Bake for 60–70 minutes until edges are set but the center slightly jiggles.

5. Cool gradually: Turn off oven, crack the door open, and let rest 1 hour. Cool completely, then refrigerate for at least 4 hours or overnight.

6. Make the topping: Combine sugar, cornstarch, lemon juice, and water in a saucepan. Add strawberries and cook over medium heat until thickened and glossy. Cool completely.

7. Assemble and serve: Spread strawberry topping evenly over chilled cheesecake before serving.

Notes

For a crack-free top, avoid overmixing the batter and cool the cheesecake slowly.

Use room-temperature ingredients for a smoother texture.

For a no-water-bath version, place a pan of hot water on a lower oven rack to maintain humidity.

The cheesecake tastes best after chilling overnight.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 480 kcal
• Sugar: 33 g
• Sodium: 290 mg
• Fat: 34 g
• Saturated Fat: 19 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 165 mg

Ingredients & Equipment Needed

A successful cheesecake is all about balance—rich filling, crisp crust, and a topping that complements without overpowering. Here’s what you’ll need:

Crust

• 1½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted

Filling

• 4 packages (8 oz each / 900 g total) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup (240 g) sour cream
• ¼ cup (60 ml) heavy cream

Strawberry Topping

• 2 cups (300 g) fresh strawberries, hulled and sliced
• ½ cup (100 g) granulated sugar
• 1 tablespoon (8 g) cornstarch
• 2 tablespoons (30 ml) lemon juice
• ¼ cup (60 ml) water

Equipment

• 9-inch springform pan
• Electric mixer or stand mixer
• Mixing bowls
• Baking sheet
• Aluminum foil (for water bath)

Step-by-Step Instructions

Make the Crust

Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even and compact. Bake for 10 minutes, then let it cool while you prepare the filling.

Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy—no lumps should remain. Add sugar and vanilla extract, mixing just until combined. Beat in the eggs one at a time, scraping down the sides as you go. Finally, blend in the sour cream and heavy cream for that velvety finish.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake in a Water Bath

Wrap the bottom of the pan in two layers of aluminum foil to prevent leaks. Set it inside a larger baking dish and pour in hot water until it reaches halfway up the sides. Bake for 60–70 minutes or until the edges are set but the center still jiggles slightly.

Once baked, turn off the oven and crack the door open. Let the cheesecake rest inside for one hour before removing it. Cool completely, then refrigerate for at least 4 hours—or overnight for best texture.

Make the Strawberry Topping

In a saucepan, mix sugar and cornstarch. Add lemon juice and water, whisking until smooth. Stir in sliced strawberries and cook over medium heat until the mixture thickens and turns glossy, about 5–7 minutes. Let it cool before spreading over the chilled cheesecake.

Water Bath vs. No-Water Bath

You might be tempted to skip the water bath—it feels like an extra step—but here’s why it matters. The steam from the hot water creates a gentle, humid environment that keeps the cheesecake creamy and prevents cracks. If you’re short on time, though, you can bake without one; just place a pan of hot water on a lower rack to mimic the effect.

If you go waterless, avoid overbaking and don’t rush the cooling process. Cracks happen when the cake cools too fast or the batter is overmixed, introducing too much air. Think of it like baking a custard—it’s more about finesse than speed.

Topping, Glaze & Presentation Tips

A Strawberry Cheesecake Recipe is only as good as its topping, and the secret lies in the freshness of your fruit. If strawberries are in season, use fresh—they’ll burst with flavor and color. For off-season baking, frozen berries work fine, but add a teaspoon of cornstarch to help thicken the sauce.

Want to elevate the look? Arrange halved strawberries in concentric circles before pouring the glaze. Or swirl the strawberry topping gently into the surface for a marbled effect. A dollop of whipped cream on top makes each slice feel straight out of a bakery window.

Dietary Variations & Substitutions

Not everyone can enjoy traditional cheesecake, but with a few smart swaps, everyone can have a slice.

Gluten-Free

Use gluten-free graham crackers or almond flour for the crust. The buttery crunch stays the same, just without the gluten.

Vegan

Swap cream cheese with vegan alternatives made from cashews or coconut. Replace sour cream with coconut cream and use cornstarch or agar powder to help the filling set.

Low-Calorie

Try reduced-fat cream cheese or mix half Greek yogurt for a lighter texture. You can also replace sugar with monk fruit sweetener or erythritol for fewer calories.

Halal or Kosher

Ensure all dairy products are certified, and use agar or pectin instead of gelatin in the topping if you’re strict about ingredients.

Each of these adaptations keeps the spirit of the dessert intact—creamy, balanced, and beautifully indulgent.

Storage, Freezing & Make-Ahead Tips

Cheesecake loves to chill. Store it in the refrigerator, covered loosely with plastic wrap or foil, for up to five days. For longer storage, freeze individual slices on a baking sheet, then wrap them tightly in plastic and foil. They’ll keep for about two months.

When you’re planning, bake the cheesecake a day before serving and add the strawberry topping just before presentation. It keeps the crust crisp and the glaze fresh.

When you pull your Strawberry Cheesecake Recipe from the fridge and slice into that first piece, you’ll see what all the patience was for. The layers—golden crust, creamy filling, ruby-red topping—come together like a love letter to dessert. Whether it’s a summer gathering or just a sweet weekend reward, this cheesecake proves that homemade always tastes better, one creamy bite at a time.

FAQ

How long should I chill the cheesecake before serving?

You’ll want to refrigerate the cheesecake for at least 4 hours, but overnight gives the best texture. Chilling lets the filling firm up and the flavors meld — your strawberry cheesecake recipe really shines after a full rest.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Just thaw them completely and drain excess liquid before using. They might yield a bit more juice, so cook your topping down a little longer to get a thicker glaze.

How can I prevent cracking on top of the cheesecake?

Allow the cheesecake to cool slowly: leave it in the oven with the door cracked before taking it out. Avoid overmixing (which traps air), and consider using a water bath or a pan of hot water nearby to stabilize temperature changes.

Why didn’t my cheesecake fully set in the center?

If the center is still wobbly after chilling, it probably needs more bake time. Your cheesecake continues to firm up as it cools, so lean toward underbaking slightly rather than overbaking. Also, ensure your oven runs true to temperature.

Can I make mini or individual strawberry cheesecakes?

Absolutely. Use ramekins or small springform pans (4–6 in). Watch the bake time — smaller cakes will finish earlier. Chill thoroughly before unmolding and serving.