Indulge in a homemade strawberry cheesecake recipe that’s bursting with sweet flavors! The smooth, creamy cheesecake paired with a buttery, crumbly crust, all topped off with a luscious homemade strawberry sauce that’s both sweet and tangy.
Looking for more desserts? Try my Small Batch Cinnamon Rolls or simple Cherry Danishes!
STRAWBERRY CHEESECAKE RECIPE
This homemade New York style cheesecake topped with sweet homemade strawberry sauce is the perfect dessert! Making cheesecake may seem intimidating and tedious but with my easy recipe you can have yourself a delicious strawberry cheesecake without the water bath method. Whether you’re celebrating a special occasion or simply satisfying a craving, this easy-to-make recipe will have your taste buds singing.
WHAT YOU NEED-
- Graham Cracker Crust – For the perfect cheesecake crust, combine unsalted butter, crushed graham crackers, granulated sugar, brown sugar, and a hint of cinnamon. The result is a wonderfully crumbly and crunchy base that’s simply irresistible! Honey or cinnamon graham crackers can be used.
- Cream Cheese – Classic cream cheese is the star of this recipe, though you can substitute with low-fat cream cheese if you prefer. Make sure the cream cheese is softened before mixing for the best texture.
- Eggs – Fresh eggs are key to creating a smooth, rich texture in the cheesecake batter, helping to achieve that signature creaminess.
- Sugar – To sweeten the cheesecake batter you want to use granulated sugar.
- Vanilla – A splash of vanilla extract enhances the cheesecake’s flavor, adding a subtle warmth and depth.
- Sour Cream – Sour cream gives the cheesecake its extra creaminess and contributes to the velvety, smooth texture we all love.
- Strawberry Sauce– You can’t forget the delicious sweet strawberry topping! To make it homemade you want to use fresh strawberries, sugar, lemon juice, water, and cornstarch to thicken the sauce.
HOW TO MAKE CLASSIC CHEESECAKE
Do not be intimidated by the number of steps for this cheesecake recipe
- Preheat the oven and line the base of an 8-inch or 9-inch springform pan with parchment paper, trimming any excess.
- Crust: Pulse graham crackers into fine crumbs in a hand blender. Mix crumbs with melted butter, sugar, and cinnamon until combined.
- Press the mixture evenly into the base and walls of the pan, using a spatula or measuring cup to compact it. No need to bake the crust.
- Filling: Beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla, mix until combined.
- Add eggs one at a time, mixing until just combined after each. Pour the cheesecake batter over the crust.
- Bake: Bake the cheesecake until the center is just slightly jiggly and the top is golden. Turn off the oven and prop the door open slightly with a wooden spatula to let the cheesecake cool gradually. This helps the cheesecake from cracking, you do not want to skip this step.
- Once cooled, transfer to the fridge to chill for 4-6 hours.
- Serve: Remove cheesecake from the fridge, release the springform pan, and transfer it to a serving platter.
- Top with strawberry sauce and enjoy!
CHEESECAKE TROUBLESHOOTING
WHEN DO I KNOW THE CHEESECAKE IS DONE BAKING-
There are several signs to look for to know that the cheesecake is done baking!
- Jiggle Test– When you shake the cheesecake the center should have only a slight jiggle, only the center should have a slight movement, the edges should be firm. If the cake is still wobbly, add 3-5 minutes and check again.
- Color Test– The top of the cheesecake should have a slight golden color. If the cheesecake is overbrowned, this is a sign that you overbaked the cheesecake.
- Toothpick Test– Like a lot of baked desserts, you can use a toothpick to check! Stick a toothpick into the cheesecake about 2 inches from the edge. Do NOT stick the toothpick in the center of the cheesecake. It will come out either clean or have crumbs if it is done. If it is not done the toothpick will come out with wet batter.
HOW TO AVOID CRACKED CHEESECAKE-
One of the most common mistakes when it comes to homemade cheesecake is cracks! There are several reasons your cheesecake can crack, here are some common causes:
- Overmixed Batter– When making the cheesecake batter, you don’t want to overbeat the mixture, this will bring air into the batter, causing cracks. Mix only enough to incorporate the ingredients. By adding the eggs one at a time, and only beating enough to break apart the egg before adding the next one, minimizes the risk of overmixing and creating air pockets.
- High Baking Temp– If you bake the cheesecake at a high temperature, the cheesecake will rise too fast and once it is cooling, it will settle and create a punch of cracks. This is why you want to bake at 325°F, allow the cheesecake to slowly cook evenly throughout.
- Sudden Temp Change– When taking the cheesecake from the hot oven to room temp, there is a drastic sudden change of temperature that will cause cracks. That is why it is VITAL to not skip the oven cooling step.
- Overcooked– If the cheesecake is overbaked, the filling will dry out, causing it to crack during the cooling process. Be sure to always keep an eye on the cheesecake towards the end of the bake time, every oven can vary.
STRAWBERRY TOPPING FOR CHEESECAKE
What is a strawberry cheesecake without the strawberry topping? This homemade sweet and tangy strawberry sauce totally elevates this dish.
- Rinse and remove the stems off the strawberries.
- Cut the strawberries in half, quartered, or sliced. Depending on your preference.
- Add all the ingredients into a saucepan and mix until combined.
- Bring the mixture to a simmer on medium low heat, simmer for 4-5 minutes.
- Remove from the heat, transfer to a bowl and cool completely before using it.
| Sauce Tip– Once you remove the sauce from the stovetop, add 3-4 extra fresh strawberries to the sauce and mix and cool. This will give you a mix of soft and fresh strawberries in the sauce. |
STORING STRAWBERRY SAUCE
Once the sauce is cooled, store in a container or jar in the fridge for up to 1 week! I like to make this ahead of time, so I don’t have to worry about it when I bake my cheesecake. Be sure to use chilled strawberry sauce on your cheesecake.
- Berry Swap– Swap out the strawberries or blueberries, blackberries, cherries, raspberries, or even peaches for a different fruit sauce! You can even make the sauce a multi-berry sauce!
CRUST VARIATIONS
Spice up the cheesecake by swapping out the crust flavor!
- Chocolate– Use chocolate graham crackers for a delicious chocolate crust instead of classic graham crackers.
- Oreo– Swap out the crackers for classic Oreo cookies! Follow the exact steps, but with Oreo cookies instead of graham crackers.
- Biscoff– Make the crust out of Biscoff cookies for extra flavors!
TOPPING VARIATIONS
You don’t have to use a strawberry sauce topping! Here are some different toppings that you can use:
- Fresh Fruit
- Whipped Cream
- Caramel Sauce
- Chocolate Sauce
- Pumpkin Spice Sauce
- Jam
- Pecans
- Canned fruit pie filling
QUESTIONS YOU MIGHT HAVE:
Yes, you can swap out the graham crackers for Oreos, Biscoff cookies, or chocolate graham crackers.
Yes! Although I recommend you try making this easy strawberry sauce, you can just buy strawberry glaze and mix with fresh cut strawberries.
No! This recipe does not require you to bake the crust. Just be sure to pack the crust tight when pressing it into the springform pan.
No! The reason I love this recipe is that you don’t need to bake this cheesecake with the water bath method.
I highly recommend investing in a springform pan, it is so great for all baking!
Yes! Swap out the strawberry sauce for different options (see above) or just enjoy this creamy and velvety cheesecake plain with a latte!
Yes! Cheesecake needs to be made ahead of time because of the long chilling time. You want to make this at least one day ahead of the time you want to enjoy it. You can make it 2-3 days ahead of time. Just top with the strawberry sauce right before serving.
Store the cheesecake in the fridge, covered to avoid it from drying out. This cheesecake will stay fresh for 6-7 days in the fridge.
Yes! You can totally freeze the cheesecake, but without the sauce on top! Just wrap the cheesecake individually in plastic wrap then add the slices to a freezer safe bag and freeze for up to 3-4 months! You can also freeze whole! To enjoy: Thaw overnight and serve.
Yes! Use my pumpkin cheesecake swirl recipe for instructions on how to make cheesecake bars.
Strawberry Cheesecake Recipe
Ingredients
Graham Crust-
- 1/2 cup melted unsalted butter 1 stick
- 2 cups graham crackers crushed
- 1 ½ Tbsp brown sugar
- 3 Tbsp granulated sugar
- 1 tsp ground cinnamon
Classic Cheesecake Layer-
- 24 oz softened cream cheese 3 packs
- 1/3 cup sour cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
Strawberry Sauce-
- 16 oz strawberries halved
- 2 Tbsp lemon juice
- 1/3 cup granulated sugar
- ½ tsp vanilla extract
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
- Preheat the oven to 325°F and line the base of an 8- or 9-inch springform pan with parchment paper.
- Close the pan and trim the excess parchment paper that sticks outside of the pan.
Cheesecake Crust-
- Add broken graham crackers to a food processor and pulse until the crackers are fine crumbs.
- Add the cracker crumbs to a bowl and mix in melted butter, sugar and cinnamon until combined.
- Transfer the crumb mixture to the lined pan. With a spatula, spread the crumbs to cover the base and walls of the pan.
- Using a measuring cup or something with a flat base, press the crumbs into the walls to create a tight crust, and do the same with the base to flatten, giving you a tightly packed crust. You can make the walls go all the way up or make the base thicker, depending on preference.
- Set aside. You do NOT need to bake the crust.
Cheesecake Filling-
- Using a mixer, beat together the softened cream cheese just until smooth.
- Add the sour cream, granulated sugar, and vanilla to the cream cheese and mix again to combine.
- Add one egg at a time, beating each egg until combined. Do not overmix the cheesecake batter.
- Pour the cheesecake batter into the pan, over the crust.
Bake the Cheesecake-
- Gently transfer the cheesecake to the oven and bake at 325F for 45-50 minutes. The cheesecake should only jiggle slightly in the center and the top should be slightly golden.
- Turn off the oven and take a wooden spatula or similar object and place it between the oven door and the oven frame. This will keep the door ajar just a little bit, allowing the oven to cool down gradually while still allowing airflow. The spatula should be thick enough to create a small gap but not so large that it causes the door to swing open too far.
- Once the oven is completely cool, remove the cheesecake from the oven to allow it to continue cooling at room temperature until it is completely cool, no longer warm.
- Then transfer to the fridge and chill for at least 4-6 hours. Make sure to keep it in the pan during the entire chilling process. Release the latch on the side of the pan and lift the removable ring off the bottom when ready to serve.
Strawberry Sauce for Cheesecake-
- Remove the stems of the strawberries and cut in half or quarter.
- In a saucepan, add the sliced strawberries, granulated sugar, lemon juice, water, and vanilla extract.
- Cook on a stovetop on medium/low heat, bringing the mixture to a simmer, stirring occasionally.
- Simmer for 4-5 minutes, allowing the strawberries to release the juices and thicken.
- Transfer the thick strawberry sauce to a bowl and cool at room temp or in the fridge for a quicker cooling time.
Serve Strawberry Cheesecake-
- Remove the cheesecake from the fridge and gently open the springform collar. Transfer the cheesecake to a serving plate or platter.
- Top the cheesecake with strawberry sauce. If desired, add the strawberry cheesecake sauce onto your individual cheesecake slices.
- Serve and enjoy!
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