Strawberry Cheesecake

This strawberry cheesecake is smooth, creamy, and topped with a fresh strawberry sauce. It uses a simple graham cracker crust and a rich cream cheese filling. For a fun fried twist, you can try the deep fried version shown in deep fried strawberry cheesecake wontons.

Why This Recipe Works

The recipe uses room-temperature cream cheese and a bit of cornstarch. That makes the filling smooth and less likely to crack. Baking in a water bath gives even heat and gentle cooking. The strawberry sauce is cooked to thicken and then mixed with fresh fruit for a bright, fresh top.

Why you should try this recipe

This cheesecake is classic and reliable. It is rich but not too heavy. The water bath helps it bake evenly, and the sauce is bright and fresh. It is a good dessert for family dinners, holidays, or when you want something special.

How to make Strawberry Cheesecake

Follow these main steps: make the crust and bake it, mix a smooth cream cheese filling, bake the cheesecake in a water bath, cool it slowly, chill overnight, and top with the strawberry sauce.

Ingredients :

• 2 cups graham cracker crumbs (about 2 sleeves)
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 4 large eggs + 1 yolk
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 6 cups water (for the water bath)
• 1/2 cup granulated sugar (for strawberry sauce)
• 1 tablespoon cornstarch (for strawberry sauce)
• 1 tablespoon lemon juice
• 2 pounds fresh strawberries, hulled and finely chopped, divided

Equipments Needed

• 9-inch springform pan
• Parchment paper
• Aluminum foil (4 sheets)
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Medium saucepan
• Roasting pan or larger pan for water bath
• Spatula
• Airtight container for sauce

Step-by-Step Instructions :

1. Preheat the oven to 350 degrees Fahrenheit and line the bottom of a 9-inch springform pan with parchment paper.
2. Lay 4 sheets of foil on a work surface in a cross/star pattern. Place the pan in the center and wrap the foil tightly on all sides, ensuring there are no tears. Secure it at least halfway up the side of the pan but not over the rim at the top. Set aside.
3. In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter. Stir until all the crumbs are moist, then pour them into the prepared springform pan. Use a measuring cup to press the crumbs evenly into the bottom and about 3/4 of the way up the sides.
4. Bake the crust for 8 minutes or until golden brown. Remove from the oven and set aside to cool. Then, increase the oven temperature to 400 degrees Fahrenheit (200°C).
5. In a separate large mixing bowl, beat the cream cheese until smooth and lump-free with an electric mixer. Scrape the sides and bottom of the bowl with a spatula and beat again for 1 minute.
6. Add the sugar and cornstarch and beat on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
7. Add the eggs and egg yolk and beat on low until well blended. Finally, add the sour cream, heavy cream, and vanilla and stir with a spatula until just combined.
8. For the water bath: boil about 6 cups of water. Place the springform pan with the baked crust into a larger pan or roasting dish. Pour the filling over the crust, then place the two pans into the oven. Before closing the door, pour the hot water into the outer pan, around the springform pan. It should reach about halfway up the side of the springform pan.
9. Bake for 10 minutes, then reduce the heat to 230 degrees Fahrenheit (110°C) and continue baking for 1 hour. Do not open the door.
10. After 1 hour, turn the oven off and open the door a few inches. Do not open it all the way. Leave the cheesecake to cool for 1 hour in the residual heat. After an hour of cooling in the oven, take the cheesecake out and leave to cool fully on the counter. Then, place it in the fridge for at least 8 hours – overnight is best.
11. While the cheesecake cools, make the strawberry sauce. In a medium saucepan, combine half of the sliced strawberries with the sugar, lemon juice, and cornstarch. Turn the heat to medium and cook until the sugar dissolves and the sauce has thickened. Stir constantly to keep it from burning. Then, remove the pot from the heat, stir in the remaining fruit, and leave to cool. Finally, transfer to an airtight container and keep in the fridge until ready to use.
12. When the cheesecake is fully set, remove it from the springform pan and place on a serving plate. Stir the strawberry sauce and spread it over the top. Serve with fresh whipped cream, and enjoy!

How to serve Strawberry Cheesecake

Serve chilled. Cut with a sharp knife warmed in hot water and wiped dry between cuts for clean slices. Top each slice with the chilled strawberry sauce and a dollop of whipped cream if you like. For a fun snack, you can also make small portions as strawberry cheesecake sandwiches.

How to store Strawberry Cheesecake

Wrap the cheesecake or keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.

Tips & Tricks

• Use room-temperature cream cheese for a smooth batter.
• Don’t overmix after adding eggs to avoid adding too much air.
• The water bath stops cracks and gives even baking.
• Cool slowly in the oven with the door cracked to prevent sudden temperature change.
• Use a thin, hot knife for clean slices.

Variations & Substitutions

• Crust: swap graham crackers for digestive biscuits or Oreo crumbs.
• Fruit: use raspberries, blueberries, or mixed berries instead of strawberries.
• Sweetener: reduce sugar slightly or use a sugar substitute in the filling and sauce if needed.
• Dairy-free: try cream cheese alternatives and a plant-based cream for a dairy-free version (results vary).

FAQs

Q: Can I make this without a water bath?
A: You can, but the cheesecake may crack or bake unevenly. The water bath helps keep the heat gentle.

Q: Why did my cheesecake crack?
A: Cracks often come from overmixing, too much oven heat, or abrupt cooling. Use a water bath, mix gently, and cool slowly.

Q: Can I use frozen strawberries for the sauce?
A: Yes. Thaw them first and drain excess water, then cook as directed.

Q: How long before serving should I make it?
A: Make it a day ahead and chill overnight. The flavor and texture improve after resting.

Conclusion

This strawberry cheesecake is a classic, smooth dessert with a fresh strawberry sauce. If you want another clear and tested recipe to compare techniques, see the RecipeTin Eats strawberry cheesecake guide. For a slightly different style and full photo steps, check the Baked by an Introvert strawberry cheesecake recipe. Enjoy baking and sharing this dessert.

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