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Overhead view of a strawberry cheesecake on a clear cake stand with a piece cut out.
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Strawberry Cheesecake Recipe

My easy Strawberry Cheesecake recipe is always a crowd-pleaser! You’ll love the buttery crust, creamy filling, and the fresh strawberry topping.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Cool Time 8 hours
Total Time 10 hours 5 minutes
Servings 12 servings
Calories 449kcal
Author John Kanell

Equipment

  • Stand or electric mixer
  • Mixing Bowls
  • Springform pan
  • Baking Sheet
  • Saucepan

Ingredients

For the Crust:

  • 2¼ cups graham cracker crumbs (270 g)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted (70 g)

For the Filling:

  • 3 (8-ounce/227g) blocks cream cheese room temperature
  • 1¼ cups granulated sugar (250 g)
  • ¼ teaspoon salt
  • ½ cup sour cream room temperature (120 g)
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature and lightly beaten

For the Topping:

  • 2 pounds fresh strawberries halved and divided (900g)
  • ¼ to ¾ cup water (60-180ml)
  • ½ cup granulated sugar (100g)
  • 1 tablespoon lemon juice (optional)
  • 2 teaspoons cornstarch
  • 2 teaspoons vanilla extract

Instructions

For the Crust:

  • Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray.
  • In a medium bowl, combine the graham cracker crumbs and sugar. Stir in butter until well incorporated and the mixture holds together when tightly squeezed. Transfer the mixture to the prepared pan. Using a tall flat-bottomed glass, press the graham cracker mixture into the bottom and 1 inch up the sides of the pan. (I find it easiest to start with the sides, then press the remaining crumbs into the bottom.) Place the pan on a rimmed baking sheet.
  • Bake for 10 to 15 minutes or until the crust is fragrant and starting to turn golden brown on the edges. Let cool completely.

For the Filling:

  • In the bowl of a stand mixture fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until very smooth, about 2 minutes. Add the sugar and salt and beat until fully incorporated, about 2 minutes more, stopping to scrape down the sides of the bowl a few times during mixing.
  • Add the sour cream, lemon zest, and vanilla. Beat on medium speed until fully incorporated, about 1 minute. Scrape down the bowl. Add the eggs, and beat just until fully combined, about 1 minute, stopping to scrape down the bowl once during mixing. Pour the filling into the cooled crust. (It should come up over the side of the crust and will be very full).
  • Bake for 15 minutes. Reduce the oven temperature to 300°F and bake until lightly puffed, the filling around edges is set, and the center has a slight jiggle, about 1 hour. Leaving the oven door shut, turn the oven off and allow the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Loosely cover with a tea towel or paper towel and refrigerate overnight or for at least 6 hours.

For the Topping:

  • In a medium saucepan, combine 1 pound of strawberries, ¼ cup (60ml) of water, sugar, and lemon juice if using. Sprinkle with cornstarch and stir to combine.
  • Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are very broken down. Continue cooking until the sauce is thickened, about 10 minutes. Add more water if desired for a thinner or juicier sauce. (How much you need will vary based on how juicy your strawberries are.) Remove from the heat and stir in the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until lukewarm.
  • When ready to serve, run a knife around the edge of the cheesecake. Release the spring and removed the sides. Transfer the cheesecake to a serving plate and top with the cooled strawberry sauce. Refrigerate the cheesecake covered for up to 4 days.

Video

Notes

  • You can make your own graham cracker crumbs using graham cracker sheets. You will need about 18 sheets. Place them in a ziplock bag and crush them with a rolling pin, or break them up and pulse them in a food processor. You will need 2-3 more tablespoons of melted butter if you make fresh crumbs.
  • Give the cheesecake ample time to chill. Cheesecake’s signature firm and creamy texture is partly due to the fact that it is cold when served. It will also be cleaner to slice when cold. Give it at least 6 hours in the refrigerator before serving to make sure it has chilled through the center.
  • Warm a knife for clean slices. I usually run a large, sharp knife under hot water, then wipe it dry before slicing the cheesecake. The warm blade will help it cut smoothly through the cold, dense cheesecake. Clean the knife between cuts for the cleanest slices.

Nutrition

Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 265mg | Potassium: 267mg | Fiber: 3g | Sugar: 60g | Vitamin A: 428IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg