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Looking for a rich and creamy summer dessert? My strawberry cheesecake is a must-try! Simple to make with just fresh strawberries and a bit of your time, this indulgent treat is guaranteed to wow your guests.
Know Before You Scroll
Servings: 12
Prep: 30 minutes
Cook: 1 hour
Total Time: 6 hours 30 minutes
Classic, creamy vanilla cheesecake with a buttery graham cracker crust and a jammy, sweet-tart strawberry topping. Dreamy, fresh, and totally nostalgic.
Easy. No water bath needed! Just follow the steps and give the cheesecake plenty of time to cool for the best results.
9-inch springform pan, foil, large mixing bowls, hand or stand mixer, rubber spatula, saucepan, piping bag, oven-safe pan (to catch any leaks), measuring cups and spoons.
Let the cheesecake cool slowly in the oven before chilling in the fridge. This helps prevent cracking and gives you that super smooth, dreamy texture.
Make the crust and topping a day ahead. You can even freeze the crust for faster setup.
No graham crackers? Use vanilla wafers or digestive biscuits. No sour cream? Try Greek yogurt instead!
Strawberry Cheesecake Perfection
When I finally nailed my New York cheesecake—ultra creamy, perfectly dense, with that signature tang—I knew I had to play around with some new toppings. Strawberry felt like the obvious next move, and it totally delivered. I started with plain whipped cream, but it didn’t quite work. It was good, but it didn’t break up the richness of the filling enough—it just blended in. That’s when I had the idea to mix in some sour cream, like the classic topping on a traditional NY cheesecake. And wow. That little bit of tang was exactly what it needed. I also used a bit of powdered milk to help stabilize the whipped cream so it holds its shape beautifully, even after chilling—strawberry cheesecake perfection.
My No Water Bath Method
Good news—you can skip the water bath for this Strawberry Cheesecake recipe! My method starts baking the cheesecake with a blast of high heat, then lowers the temperature for the rest of the bake—no need for a tricky water bath! Letting it cool slowly in the oven is the secret to avoiding those pesky cracks. And don’t stress about perfection—any tiny flaws will disappear under that luscious strawberry topping, leaving your cheesecake looking bakery-perfect. With this recipe, you can skip the stress and get straight to celebrating once you see how great it turns out!
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How To Make Strawberry Cheesecake
Make the Crust
Start by mixing graham cracker crumbs, sugar, salt, and melted butter until it’s the texture of wet sand. Press that mixture into a springform pan and bake it just until golden and set. Let it cool while we move on to the dreamy filling.
Mix the Cheesecake Filling
Beat the cream cheese until it’s completely smooth and creamy. Mix in sugar and vanilla until everything’s well blended. Add the eggs one at a time, being careful not to overmix. Then stir in the lemon juice, cornstarch, and fold in the sour cream until the batter is velvety and thick.
Bake and Cool
Pour that dreamy filling over your cooled crust and give the top a quick smooth with a spatula. Now here’s a little pro tip: place your springform pan on a baking sheet or inside a larger pan before popping it in the oven—just in case there are any sneaky leaks. Bake at 350°F for 10 minutes, then drop the temp to 225°F and keep baking for about 35 minutes. You’re looking for edges that are set and a center that still has a soft little jiggle. Turn the oven off, crack the door, and let the cheesecake hang out in there for an hour to cool down slowly (this helps prevent cracking!). After that, let it finish cooling on the counter, then refrigerate for at least 4 hours or overnight. Total cheesecake magic incoming.
Make the Strawberry Topping
Toss your sliced strawberries into a saucepan with the sugar and lemon juice, and let them simmer until they’re soft, juicy, and everything smells like summer. Stir in a quick little cornstarch slurry to help it thicken up—then just keep it on the heat until it reaches that sweet spot of jammy goodness you like. Once it’s there, pull it off the heat and let it cool completely. Trust me, you don’t want warm topping melting your beautiful cheesecake.
Make the Sour Cream Whipped Cream
Whip the heavy cream until soft peaks form. Then add powdered sugar, sour cream, and vanilla. Keep whipping until it’s thick and fluffy. Spoon it into a piping bag and you’re ready to decorate!
Add The Strawberries
Once your cheesecake is fully chilled, spoon on that glossy strawberry topping.
Serve & Enjoy
Slice it up and enjoy every creamy, fruity bite.
Other Strawberry Delights
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling & Chilling: 5 hours
Total Time: 6 hours 30 minutes
Serves 12
For the Crust:
- ▢ 2 cups graham cracker crumbs (about 16 crackers)
- ▢ 2 tablespoons sugar
- ▢ ½ teaspoon salt
- ▢ 6 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- ▢ 32 oz cream cheese, softened (softened (4 blocks))
- ▢ 1 cup granulated sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 4 large eggs (room temperature)
- ▢ 2 teaspoons lemon juice
- ▢ 2 teaspoons cornstarch
- ▢ ½ cup sour cream (room temperature)
For the Strawberry Topping:
- ▢ 2 cups fresh strawberries (hulled and sliced)
- ▢ ½ cup sugar
- ▢ 1 tablespoon lemon juice
- ▢ 1 tablespoon cornstarch (mixed with 1 tablespoon water)
For the Sour Cream Whipped Cream:
- ▢ 1 cup heavy whipping cream (cold)
- ▢ ¼ cup sour cream
- ▢ ¼ cup powdered sugar
- ▢ ½ teaspoon vanilla extract
Prepare the Crust:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with foil if using a water bath. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
Increase the oven temperature to 400°F (200°C).
Make the Filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, then mix until incorporated. Beat in eggs one at a time, mixing just until combined. Add lemon juice and cornstarch, then fold in sour cream until smooth.
Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top. Place the cheesecake in the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 225°F (105°C) and bake for an additional 35 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Make the Strawberry Topping:
Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release their juices. Stir in the cornstarch mixture and cook for 2 to 3 minutes, or until the desired thickness is reached. Let cool to room temperature.
Make the Stabilized Sour Cream Whipped Cream:
In a mixing bowl, whisk together the powdered milk and powdered sugar. In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the powdered milk mixture, sour cream, and vanilla extract. Continue whipping until stiff peaks form. Transfer to a piping bag fitted with your favorite tip.
Assemble & Serve:
Once the cheesecake is fully chilled, spoon the cooled strawberry topping over the top. Pipe the stabilized sour cream whipped cream around the edge of the cheesecake to create a decorative border. Slice and serve.
Erren’s Top Tips
Bring Ingredients to Room Temperature:
Cold cream cheese = lumps. Let your cream cheese, eggs, and sour cream sit out for about an hour before mixing for a silky-smooth batter.
Don’t Overmix the Filling:
Once the eggs go in, mix just until combined. Overmixing can incorporate too much air and lead to cracks or a puffy top.
No Springform Leaks:
Wrap your pan really well with foil—especially if it’s older or not super tight. Triple wrapping is a good call to avoid soggy crusts.
Smooth Edges Every Time:
Run a thin knife around the edge of the cheesecake about 10 minutes after baking. This helps prevent cracking as it cools and contracts.
Cool It Down Slowly:
Let the cheesecake sit in the oven with the door cracked for an hour before bringing it out. Sudden temp changes = cracks.
Decorate Just Before Serving:
Add the strawberry topping and whipped cream right before serving for the freshest look and texture.
Storage & Freezing Instructions
To Store:
Cover the cheesecake tightly with plastic wrap or foil and refrigerate for up to 5 days. Store the whipped cream and strawberry topping separately if possible.
To Freeze:
You can freeze the cheesecake (without toppings) for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving. Add toppings fresh for best texture.
To Freeze Slices:
Wrap individual slices in plastic wrap and store in an airtight container or freezer bag. Great for small cravings or portion control!
Calories: 616 | Carbohydrates: 48g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 459mg | Potassium: 224mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1654IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 1mg
FAQs
Why did my cheesecake crack?
Most likely, it was overmixed or cooled too quickly. Try to avoid overbeating the eggs, and let it cool slowly in the oven with the door cracked.
Can I skip the powdered milk in the whipped cream?
You can, but I highly recommend keeping it in! The powdered milk helps stabilize the whipped cream, so it holds its shape longer without getting weepy or melting. It’s a super simple trick that makes a big difference, especially if you’re making the cheesecake ahead of time or want those pretty swirls to stay picture-perfect.
Do I have to use fresh strawberries?
Fresh is best for topping texture and flavor, but you can use frozen strawberries in a pinch. Just cook a few minutes longer to reduce extra liquid.
Can I make this ahead of time?
Absolutely. In fact, cheesecake tastes better the next day after chilling overnight. Just keep it covered in the fridge and add toppings before serving.
What’s the best way to slice a cheesecake cleanly?
Use a sharp knife dipped in hot water. Wipe the blade clean between slices for those perfect bakery-style cuts.
Is there a substitute for sour cream in the filling or topping?
Greek yogurt works great in both the filling and the whipped topping if you don’t have sour cream on hand.
How do I know when the cheesecake is done baking?
The edges should be set, but the center should still jiggle slightly like Jell-O. It will continue to set as it cools.
English (US) · 