If there’s one dessert that feels like a special treat for any occasion, it’s a rich, creamy cheesecake topped with fresh strawberries. A good cheesecake is all about balancing the delicate richness of the filling with the freshness of the topping. In this strawberry cheesecake recipe, we achieve that balance perfectly. This cheesecake features a buttery graham cracker crust, a smooth, velvety cream cheese filling, and a burst of flavor from the bright strawberries and a shiny jam glaze. It’s the kind of dessert that will have everyone asking for seconds—and maybe even thirds!
Why You’ll Love This Recipe
A good cheesecake is all about the texture. The cheesecake base in this recipe is ultra-creamy, thanks to the combination of cream cheese and sour cream (or heavy cream, if you prefer a richer taste). It’s smooth and velvety with just the right amount of sweetness. The graham cracker crust is buttery and crisp, which creates a perfect contrast to the softness of the filling. And let’s not forget the fresh strawberries. The strawberry topping adds the perfect tangy sweetness that complements the rich cheesecake beautifully.
This dessert is simple enough for a weeknight, but special enough to be served at a celebration. It’s perfect for Easter, birthdays, or any time you’re craving a slice of indulgence. Plus, it can be made ahead of time, so you can impress guests without any last-minute stress.
What Makes This Recipe Special?
What sets this strawberry cheesecake apart is its ability to balance flavor, texture, and ease of preparation. Unlike some cheesecakes, which can be dense or overly heavy, this version is light and silky. The combination of sour cream with cream cheese gives it a lovely tang without being too rich. The buttery graham cracker crust holds everything together without overpowering the other elements. The fresh strawberries on top not only add a gorgeous pop of color but also provide a refreshing sweetness that cuts through the creaminess of the cheesecake. This recipe is straightforward and uses simple ingredients, but the result is something you’d expect to find in a bakery or at a fancy dinner party.
Ingredients
To make this strawberry cheesecake, you’ll need a few simple ingredients for the crust, filling, and topping:
- Graham cracker crumbs: For the crust. You can buy pre-made graham cracker crumbs, or just crush your own graham crackers in a food processor.
- Unsalted butter (melted): Helps bind the graham cracker crumbs together for a crispy, buttery crust.
- Granulated sugar: Adds sweetness to the crust and filling.
- Cream cheese (room temperature): The base for the cheesecake filling. Be sure it’s softened to ensure smooth mixing.
- Sour cream or heavy cream: Adds richness and creaminess to the filling. Sour cream gives it a tangy flavor, while heavy cream adds a bit more richness.
- Eggs: Help bind the ingredients together and provide structure to the cheesecake.
- Vanilla extract: Adds depth and flavor to the filling.
- Fresh strawberries: These will be used for the topping. You can also add a bit of strawberry jam or glaze for a glossy finish.
- Strawberry jam or glaze: Optional, but helps create a shiny finish on the strawberries and adds a bit more sweetness.
- Lemon juice: Optional, but it brightens up the strawberries and adds a touch of acidity.
How to Make It Step-by-Step
Now that we have our ingredients ready, let’s dive into the process of making this easy and delicious strawberry cheesecake.
- Make the crust:
Start by preheating your oven to 325°F (160°C). For the crust, combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Use a spoon or your hands to press the mixture into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed. This is where the magic happens, as the buttery graham cracker crust will set the foundation for your cheesecake. Bake it in the preheated oven for about 10 minutes, then remove it and let it cool while you prepare the filling. - Prepare the cheesecake filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. This step is crucial to achieving a silky-smooth filling. Gradually add sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract, and then add the sour cream (or heavy cream). If you’re using sour cream, it adds a tangy flavor that pairs beautifully with the sweetness of the strawberries. If you opt for heavy cream, you’ll get a slightly richer, creamier result. - Add the flour:
Once the filling is nice and smooth, gently fold in a tablespoon of all-purpose flour to help stabilize the mixture. This gives the cheesecake filling a bit more structure without affecting its creaminess. Pour the mixture into the prepared crust and smooth the top. Be sure to tap the pan gently on the counter to release any air bubbles that might be trapped inside. - Bake the cheesecake:
Place the cheesecake in the oven and bake for 50–60 minutes, or until the edges are set and the center is still slightly jiggly. The cheesecake will continue to set as it cools, so don’t worry if it’s a little soft in the middle. Once it’s done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps to prevent cracking and allows the cheesecake to cool gradually. - Cool and chill:
After an hour, remove the cheesecake from the oven and let it cool to room temperature. This step is essential to avoid shocking the cheesecake with a drastic temperature change. Once it’s cool, place it in the fridge for at least 4 hours (or overnight) to let it firm up and fully set. - Prepare the strawberry topping:
While the cheesecake is chilling, prepare the strawberry topping. Hull and slice fresh strawberries, and if you’d like, toss them in a little sugar and lemon juice to bring out their natural sweetness. For a glossy finish, you can also warm some strawberry jam and brush it over the strawberries. This adds a lovely shine and makes the cheesecake look even more polished. - Assemble and serve:
Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Arrange the sliced strawberries on top in a beautiful pattern. You can even dust the whole thing with powdered sugar for an extra touch of elegance. When it’s time to serve, use a sharp knife that’s been warmed in hot water, and wipe it clean between each slice for perfectly clean cuts.
Tips for Best Results
- Use room temperature ingredients: It’s crucial to have your cream cheese, eggs, and sour cream (or heavy cream) at room temperature to prevent lumps and ensure a smooth filling.
- Don’t overmix the filling: Overmixing the batter can introduce too much air, which may cause cracks in your cheesecake. Mix the ingredients until just combined for a smooth and creamy texture.
- Use a water bath: For an extra step to ensure a crack-free cheesecake, try baking it in a water bath. Wrap the bottom of your springform pan with foil to make it waterproof, then place it in a larger pan filled with hot water. This helps regulate the temperature and prevents the cheesecake from drying out.
Ingredient Substitutions & Variations
- Crust variations: If you’re not a fan of graham crackers, you can substitute them with crushed digestives, vanilla wafers, or even crushed Oreos for a different flavor. The crust will be just as delicious!
- Gluten-free option: To make this cheesecake gluten-free, swap out the graham crackers for gluten-free cookies or a gluten-free graham cracker crust.
- Different berries: If strawberries aren’t in season or you just want to change things up, you can use other fresh berries like raspberries, blueberries, or blackberries. The cheesecake pairs wonderfully with any berry, and the colors are equally vibrant.
- Add-ins: Want to make your cheesecake a little more decadent? Try adding a swirl of fruit puree into the filling or top it with whipped cream or shaved white chocolate.
Serving Suggestions
This strawberry cheesecake is perfect for any celebration, whether it’s a birthday, an Easter gathering, or a cozy family dinner. Serve it with a side of fresh fruit, or for an extra indulgence, add a drizzle of chocolate or caramel sauce. A cup of coffee or a glass of dessert wine pairs beautifully with the cheesecake, making it a perfect after-dinner treat.
Pairing Ideas (Drinks, Sides, etc.)
- Coffee or Espresso: A nice strong cup of coffee or a shot of espresso complements the richness of the cheesecake perfectly.
- Sweet Wine: If you enjoy wine, a glass of sweet Riesling or Moscato would be a great match for the tangy sweetness of the cheesecake.
- Fresh Berries: For an added touch of freshness, serve the cheesecake with a side of fresh mixed berries or a berry compote.
How to Store and Reheat Leftovers
- Storing leftovers: This cheesecake stores beautifully in the fridge for up to 5 days. Just be sure to keep it covered tightly with plastic wrap or stored in an airtight container to maintain its freshness.
- Freezing: If you need to store it for a longer period, you can freeze individual slices of cheesecake for up to a month. Just wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, thaw the slices overnight in the fridge.
- Reheating: There’s no need to reheat this cheesecake; it’s best served chilled. Just take it out of the fridge about 10-15 minutes before serving to allow it to come to room temperature.
Make-Ahead and Freezer Tips
Making this cheesecake ahead of time is a great option for stress-free entertaining. You can prepare the entire cheesecake the day before and allow it to chill overnight in the fridge. The flavors will actually improve after a day or two, and it’ll save you time on the day of your event.
Common Mistakes to Avoid
- Overbaking: One of the most common mistakes when baking cheesecake is overbaking it. It should be slightly jiggly in the center when done. Overbaking can lead to a dry, cracked cheesecake.
- Not cooling properly: Cooling the cheesecake too quickly can also lead to cracks. Make sure you let the cheesecake cool in the oven with the door slightly ajar before refrigerating it.
- Using cold ingredients: Cold cream cheese, eggs, or sour cream can cause lumps in your filling. Always allow your ingredients to come to room temperature before mixing.
Frequently Asked Questions (FAQ)
- Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before adding them to the cheesecake. - How can I prevent cracks in the cheesecake?
To prevent cracks, be sure not to overmix the batter, use a water bath when baking, and allow the cheesecake to cool gradually in the oven. - Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days ahead of time. Simply refrigerate it, and it will taste even better the next day! - Is there a gluten-free option?
Yes, you can make the cheesecake gluten-free by using gluten-free graham crackers or a gluten-free crust substitute.
Cooking Tools You’ll Need
- Springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Measuring spoons and cups
- Knife for slicing the cheesecake
Conclusion
This strawberry cheesecake recipe is sure to impress anyone lucky enough to get a slice. With its smooth filling, buttery crust, and fresh strawberry topping, it’s a dessert that checks all the boxes. It’s easy to make, incredibly satisfying, and perfect for any occasion. So, go ahead and give this recipe a try—you won’t regret it!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Strawberry Cheesecake
Ingredients
- 1 ¼ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 3 8-oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and then cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract.
- Mix in sour cream and flour until just combined. Scrape the sides as needed.
- Pour the filling into the crust and tap the pan gently to remove air bubbles.
- Bake for 50–60 minutes, until the edges are set but the center is slightly jiggly.
- Turn off oven; crack the oven door and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake in the fridge for at least 4 hours or overnight to set completely.
- Before serving, arrange sliced strawberries on top of the cheesecake. Warm the strawberry jam and brush it over the strawberries for a glossy finish.
- Release the cheesecake from the springform pan and slice using a hot, clean knife for clean cuts.
