Strawberry Cheesecake

There’s something truly magical about the combination of creamy cheesecake and fresh, juicy strawberries. This Strawberry Cheesecake recipe is a perfect balance of rich, velvety cream cheese filling and the natural sweetness of ripe strawberries, all resting on a buttery, crisp crust. Whether you’re celebrating a special occasion or simply craving a delightful dessert, this recipe is guaranteed to impress and satisfy. Plus, it’s made with ingredients that everyone can enjoy, ensuring that every bite is as delicious as it is comforting.

Why This Recipe Is a Must-Try

Strawberry cheesecake is a timeless dessert, loved by many for its luscious texture and vibrant flavor. What makes this particular recipe stand out is its simplicity and the use of fresh, wholesome ingredients that come together effortlessly. Unlike some cheesecakes that can be overly sweet or heavy, this version strikes the perfect balance — creamy but light, sweet but tangy, and bursting with fresh strawberry goodness.

This recipe also allows you to make the strawberry topping from scratch, so you can control the sweetness and freshness. Plus, the crust is made from scratch with a hint of cinnamon, adding an extra layer of flavor that complements the filling beautifully. Whether you bake it for a family gathering or a quiet weekend treat, this strawberry cheesecake will quickly become a favorite.

Ingredients

• For the Crust:
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
• For the Strawberry Topping:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

How To Make Strawberry Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes until it’s set and fragrant. Remove from the oven and set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until fully combined. Mix in the vanilla extract.

One at a time, add the eggs, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracking during baking.

Finally, add the sour cream and heavy cream, mixing until the batter is smooth and silky.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Place the pan on the middle rack of your oven. Bake for 55-65 minutes or until the edges are set but the center still slightly jiggles when shaken.

Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.

After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.

Step 4: Prepare the Strawberry Topping

In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture starts to bubble.

If you prefer a thicker topping, stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let the topping cool completely before spooning it over the chilled cheesecake.

Step 5: Serve and Enjoy

Once the cheesecake and topping are fully chilled, remove the sides of the springform pan. Spread the strawberry topping evenly over the cheesecake. Slice and serve chilled for the best texture and flavor experience.

Expert Tips

• Ensure the cream cheese is at room temperature before mixing to avoid lumps and create a smooth filling.
• Don’t overbeat the eggs into the batter to prevent incorporating too much air, which can cause cracks.
• Use a water bath (bain-marie) if you want an ultra-smooth and crack-free cheesecake by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.
• Allow the cheesecake to cool gradually in the oven after baking to help prevent cracking.
• For the freshest flavor, use ripe, in-season strawberries for the topping.
• Chill the cheesecake overnight for the best texture and flavor development.

Variations and Customizations

• Crust Alternatives: Substitute graham crackers with crushed -friendly digestive biscuits, or try a nutty almond crust for added texture.
• Flavor Infusions: Add a tablespoon of lemon zest to the cheesecake batter for a zingy citrus twist.
• Fruit Toppings: Experiment with other berries like blueberries, raspberries, or a mixed berry compote.
• Chocolate Swirl: Add melted dark chocolate swirled into the cheesecake batter just before baking for a marbled effect.
• Vegan Option: For a dairy-free alternative, use plant-based cream cheese and coconut cream, and substitute butter with coconut oil.

How to Store Leftovers

Strawberry cheesecake is best stored in the refrigerator, tightly covered with plastic wrap or placed in an airtight container. It will keep fresh for up to 4-5 days. Avoid leaving it at room temperature for extended periods to maintain its texture and safety. If you want to store it longer, cheesecake can be frozen — wrap it well in plastic wrap and aluminum foil, then place in a freezer-safe container. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.

FAQ

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for cheesecakes because it allows easy removal without disturbing the crust, you can use a regular cake pan lined with parchment paper or greased well. Just be cautious when removing the cheesecake, as it may be more fragile.

How do I prevent cracks on my cheesecake?

To avoid cracks, ensure the cream cheese is fully softened and avoid overmixing the batter. Baking in a water bath, gradual cooling in the oven, and not overbaking also help maintain a smooth surface.

Can I use frozen strawberries for the topping?

Yes, frozen strawberries can be used. Just thaw and drain excess liquid before cooking the topping. Keep in mind that frozen strawberries may produce a slightly different texture and flavor.

Is it possible to prepare the cheesecake in advance?

Absolutely! This cheesecake benefits from being made ahead of time. Prepare it a day in advance and allow it to chill overnight — this enhances the flavors and texture.

Conclusion

This Strawberry Cheesecake recipe is a classic dessert that never goes out of style. With a buttery crust, creamy and smooth filling, and a fresh strawberry topping, it offers a delightful blend of flavors and textures. It’s straightforward to make and customizable to suit your tastes or dietary preferences. Whether you’re a baking novice or a seasoned pro, this cheesecake is sure to become a beloved staple in your dessert repertoire. So grab your ingredients, follow the steps, and treat yourself and your loved ones to a slice of pure bliss. Happy baking!