This Strawberry Cheesecake is going to rock your world. A delicious graham cracker crust, a smooth cheesecake filling, and an amazing strawberry topping come together in the perfect way.
Cheesecake is a favorite in our house, and my easy cheesecake recipe is a no-fail, perfect dessert. In this spin on cheesecake, we are taking that recipe, increasing the graham cracker crust so it can come up the sides, and adding the most perfect strawberry topping. With my step-by-step photos, this will turn out perfect for you every time.
Strawberry Cheesecake Ingredients
Here are the ingredients that make up this delicious strawberry cheesecake recipe. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Graham crackers: A graham cracker crust provides a sweet, slightly crunchy foundation that pairs perfectly with the creamy cheesecake filling.
- Sugar: Sweetens the crust, the cheesecake filling, and the strawberry topping by balancing the tanginess of the cream cheese and enhancing the natural sweetness of the strawberries.
- Butter: Melted butter adds flavor and helps bind the graham cracker crumbs together for the crust.
- Eggs: Give the cheesecake structure by helping the filling set while baking.
- Cream cheese: I recommend using full-fat, name-brand blocks of cream cheese like Philadelphia. Be sure it’s softened to room temperature to create a smooth and fluffy filling.
- Flour: A small amount of flour helps stabilize the cheesecake filling and prevents cracking.
- Vanilla extract
- Strawberries: Fresh strawberries are used to make a sweet and fruity topping
- Lemon juice: Added to the strawberries to balance the sweetness.
- Cornstarch: Thickens the strawberry topping for cheesecake as it cooks, so that it can sit on top.
How to Make Strawberry Cheesecake
Step 1: Make the Graham Crust
Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. Press the graham cracker crumbs into the bottom of the prepared pan and up the sides. Bake the crust for six to eight minutes or until the edges begin to turn golden brown.
Step 2: Beat the Cream Cheese
While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment.
Step 3: Make the Cheesecake Filling
Beat in the sugar, then beat in the eggs, one at a time. Beat in the flour. Finally, beat in the vanilla extract. Beat until the mixture is smooth.
Step 4: Pour the Filling Over the Crust
Pour the cheesecake batter over the hot crust. Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for one hour.
Step 5: Make the Strawberry Topping For Cheesecake
Combine half the strawberries, sugar, lemon juice, cornstarch, and vanilla in a small saucepan over medium-low heat. Cook so that the strawberries begin to break down and the sauce thickens, about 10 minutes.
Step 6: Add the Other Strawberries
Stir in the remaining strawberries and cook for about three to five minutes or until they start to soften. Allow the sauce to cool. It can be warm, but should no longer be steaming.
Step 7: Put it All Together
Top the cooled cheesecake with the strawberry topping. Enjoy right away or allow to chill in the refrigerator.
Tips and Tricks
- Skip the water bath: We are able to skip the water bath in this recipe by cooking at a lower temperature for a short time and then keeping the cheesecake in the hot oven so it cools slowly. This prevents cracking.
- Keep the oven door closed: While it might be tempting to check on your cheesecake after we turn off the oven, keeping the door closed is part of what prevents the cheesecake from cracking.
- Use full-fat cream cheese: To get that signature creamy texture of cheesecake, you really need to use a full-fat cream cheese.
Spring Form Pan
Making Ahead and Storing Cheesecake
Keep your cheesecake, covered, in the refrigerator for up to four days. I prefer to keep it in the springform pan it is cooked in, and just cover the top with foil to keep it from drying out. I recommend making the cheesecake the day before you plan to serve it so that you don’t have to rush any of the steps.
Other Homemade Cheesecake Recipes
- My Easy Cheesecake Recipe is a great base for lots of variations.
- Cherry Cheesecake Bars is a no-bake recipe perfect for serving at parties and picnics.
- Birthday Cheesecake
If you make this recipe for strawberry cheesecake or any of my other recipes, I’d love to hear what you think!
Strawberry Cheesecake
Ingredients
Graham Cracker Crust
- 2.5 cups graham cracker crumbs 20 sheets (300 grams)
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter melted
Cheesecake
- 24 ounces cream cheese room temperature (678 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3 large eggs room temperature
- 2 tablespoons flour
- 2 teaspoons vanilla extract
Strawberry Topping
- 1 1/2 pounds fresh strawberries quartered
- 1/2 cup granulated sugar
- 2 teaspoons lemon juice
- 1 1/2 teaspoons cornstarch
- 1 teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Preheat your oven to 375 degrees Fahrenheit. Cut a circle of parchment paper to match the bottom of a 9 inch spring form cake pan. Spray the sides of the pan with cooking spray. Set aside.
- Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine.2.5 cups graham cracker crumbs, 1/2 cup granulated sugar, 12 tablespoons unsalted butter
- Press the graham cracker crumbs into the bottom of the prepared pan and up the sides.
- Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.
Cheesecake
- While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth, scraping down the sides of the mixing bowl with a rubber spatula as needed.24 ounces cream cheese
- Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Finally, beat in the vanilla extract. Beat until smooth. Scrape the sides and bottom of the bowl, and beat one more time to combine.3/4 cup granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, 2 tablespoons flour
- Pour the batter over the hot crust. Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake cools, the less likely it will be to crack. Cool in the refrigerator for at least 4 hours.
Strawberry Topping
- Combine half the strawberries, sugar, lemon juice, cornstarch, and vanilla in a small saucepan over medium-low heat. Cook so the strawberries begin to break down and the sauce thickens, about 10 minutes. Break them up with the back of your spoon.1 1/2 pounds fresh strawberries, 1/2 cup granulated sugar, 2 teaspoons lemon juice, 1 1/2 teaspoons cornstarch, 1 teaspoon vanilla extract
- Stir in the remaining strawberries and cook for about 3 to 5 minutes or until they start to soften.
- Allow the sauce to cool. It can be warm, but should no longer be steaming. Top the cooled cheesecake with the strawberry topping.
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