If you have a soft spot for luscious, creamy desserts that combine a dreamy texture with the fresh brightness of berries, I have just the thing for you: this Strawberry Cheesecake Recipe is an absolute showstopper. Imagine a buttery graham cracker crust holding a rich and silky cream cheese filling, kissed with a hint of vanilla and swirled with sour cream and heavy cream for that perfect mouthfeel, all topped with glossy, sweet strawberry jam and fresh, juicy berries. This dessert feels like summer in every bite, yet it’s comforting enough to be your go-to treat year-round. You’re in for a joyfully flavorful experience every time you slice into it, so get ready to fall in love with this classic made exceptional.
Ingredients You’ll Need
Gathering the right ingredients is the first step to an unforgettable Strawberry Cheesecake Recipe. Each component plays a crucial role, from the crunchy crust that provides texture to the velvety filling that melts in your mouth, finishing off with fresh strawberries for a vibrant touch.
- 1 ½ cups graham cracker crumbs: Creates the perfect buttery and crisp base for your cheesecake.
- ¼ cup granulated sugar: Sweetens the crust just enough to balance with the rich filling.
- ½ cup unsalted butter, melted: Binds the crust ingredients together for a firm foundation.
- 4 packages (8 oz each) cream cheese, softened: The star ingredient giving the cheesecake its creamy richness.
- 1 cup granulated sugar: Adds sweetness to the filling, ensuring every bite is perfectly balanced.
- 1 teaspoon vanilla extract: Enhances the natural flavors and adds warmth.
- 4 large eggs: Help set the cheesecake filling while keeping it luxuriously smooth.
- ⅔ cup sour cream: Adds a subtle tang and creaminess that cuts the richness.
- ⅔ cup heavy cream: Gives the cheesecake a light and airy texture.
- 2 cups fresh strawberries, hulled and sliced: For that fresh burst of juicy sweetness on top.
- ½ cup strawberry jam: Used to glaze the strawberries with a shiny, sweet finish.
How to Make Strawberry Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to a cozy 325°F (163°C). In a medium bowl, mix the graham cracker crumbs with ¼ cup sugar and melted butter until it looks like damp sand that sticks together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust base. Bake it for 10 minutes to set the crust, then remove and let it cool—this step ensures the crust stays crisp and doesn’t get soggy when we pour the filling on top.
Step 2: Make the Cream Cheese Filling
Next, get a large bowl and beat the softened cream cheese until it’s smooth and fluffy—no lumps allowed here. Add 1 cup sugar and vanilla extract, mixing them in for that sweet and fragrant flavor boost. Beat in the eggs one at a time, taking care not to overmix, which can cause cracks later on. Finally, fold in the sour cream and heavy cream, stirring gently until the filling is silky and luscious. Pour this masterpiece right over your cooled crust, smoothing the top for an even bake.
Step 3: Bake in a Water Bath
Place your springform pan inside a larger roasting pan and pour hot water carefully into the roasting pan until it reaches halfway up the sides of the springform pan—this water bath creates the gentle, moist heat needed to bake your cheesecake evenly without cracking. Bake for 60 to 70 minutes, watching for the center to be mostly set yet still have a slight jiggle for that creamy perfection. When done, turn off the oven, crack the door open, and let the cheesecake cool slowly inside for 1 hour.
Step 4: Chill Thoroughly
After its gentle oven cooldown, remove the cheesecake and pop it into the fridge for at least 4 hours or, better yet, overnight. This chilling solidifies the creamy texture and helps the flavors meld into something truly irresistible.
Step 5: Add the Strawberry Topping
Before serving, warm the strawberry jam slightly in a small bowl until it’s fluid enough to brush smoothly. Arrange the fresh sliced strawberries decoratively over the top of your chilled cheesecake, then gently brush the warm jam over the berries to create a shiny, sweet glaze that will make your cheesecake look as good as it tastes.
How to Serve Strawberry Cheesecake Recipe
Garnishes
To elevate the presentation and flavor, add a dollop of freshly whipped cream or a sprinkle of finely chopped mint leaves alongside the glazed berries. Toasted almond slivers scattered on top can bring a subtle crunch that contrasts delightfully with the creamy filling.
Side Dishes
This Strawberry Cheesecake Recipe pairs so well with simple sides like a scoop of vanilla ice cream or a small cup of freshly brewed coffee. If you want to lean into the berry experience, a mixed berry salad with a light honey drizzle can complement the sweetness without overwhelming your palate.
Creative Ways to Present
Slice your cheesecake into neat portions and serve on pretty dessert plates, or for parties, offer mini cheesecake parfaits by layering crumbled crust, filling, and strawberry topping in small glasses. For a fun twist, try drizzling a white chocolate sauce or dusting the top with powdered sugar for a delicate finish that your guests will admire.
Make Ahead and Storage
Storing Leftovers
Strawberry cheesecake keeps beautifully in the fridge for up to 5 days if wrapped tightly with plastic wrap or sealed in an airtight container. Keeping it chilled preserves the creamy texture and keeps the berries fresh and vibrant.
Freezing
You can freeze slices of the Strawberry Cheesecake Recipe by wrapping each piece individually in plastic wrap and then placing them inside a freezer-safe container or bag. For best results, freeze no longer than 2 months; thaw overnight in the refrigerator before serving to maintain that silky smooth texture.
Reheating
Since this is a chilled dessert, reheating is generally not advised. If you prefer your cheesecake slightly less cold, leave it out at room temperature for 20 to 30 minutes before serving. This slight tempering enhances the luxe creaminess without losing the dessert’s structure.
FAQs
Can I use frozen strawberries for this Strawberry Cheesecake Recipe?
Fresh strawberries are ideal for topping because they retain their texture and bright flavor, but if you use frozen, be sure to thaw and drain them well to prevent excess moisture that could affect the cheesecake’s crust and topping.
Why do I need a water bath for baking the cheesecake?
The water bath gently regulates the oven temperature around the cheesecake, preventing the edges from cooking too fast and cracking, while keeping the filling moist and creamy throughout.
How do I avoid cracks on my cheesecake?
Be careful not to overmix the batter, avoid opening the oven door frequently during baking, and use the water bath. Cooling the cheesecake slowly in the oven with the door cracked also helps prevent those frustrating cracks.
Can I substitute the sour cream with something else?
You can use Greek yogurt as a tangy substitute, but it may slightly alter the texture. The key is to use a creamy ingredient that balances the richness without adding too much liquid.
Is this Strawberry Cheesecake Recipe suitable for vegetarian diets?
Yes, this cheesecake contains no meat or gelatin and is perfect for a vegetarian diet. Just double-check your graham crackers and other ingredients if you’re strict about certain types of vegetarianism.
Final Thoughts
This Strawberry Cheesecake Recipe really is a dessert to treasure, whether you’re making it for a special celebration or simply to treat yourself after a long day. Its irresistible combination of creamy, tangy, and sweet flavors, plus the pretty presentation, make it a winner every time. I encourage you to dive in and make this classic dessert your own—it’s sure to become a beloved favorite in your kitchen too!
Print
Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic strawberry cheesecake features a rich, creamy filling atop a buttery graham cracker crust, topped with fresh strawberries glazed with strawberry jam. Baked in a water bath to ensure a smooth, crack-free texture, it’s a perfect dessert for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup strawberry jam
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until fully blended. Beat in the eggs one at a time, mixing just until incorporated. Stir in sour cream and heavy cream until smooth and creamy. Pour the filling over the cooled crust.
- Prepare for baking: Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath, which helps prevent cracks.
- Bake the cheesecake: Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight to fully set.
- Prepare the topping and serve: Warm the strawberry jam slightly and stir until smooth. Arrange sliced strawberries on top of the chilled cheesecake, then brush with the warm jam to glaze. Slice and serve.
Notes
- To prevent cracks, avoid overmixing the batter and use a water bath when baking.
- For an easier topping, substitute the strawberry jam and fresh berries with store-bought strawberry pie filling.
