Strawberry Cheesecake isn’t just a dessert—it’s a memory, a feeling, and a celebration wrapped into one smooth, creamy slice. Growing up, this was the crown jewel of our summer dessert table. My grandmother would start preparing it a day in advance, carefully lining her springform pan with buttery graham crumbs while humming her favorite tune. The anticipation alone made it taste even better.
Every June, when strawberries were bursting with flavor, we would pick them fresh from the garden. Their scent alone was intoxicating—sweet, floral, and sun-warmed. My cousins and I would sneak handfuls before they ever made it to the kitchen. But the best berries were always saved for the cheesecake. Grandma insisted: only the ripest, reddest ones belonged on top.
This strawberry cheesecake recipe has been in my family for generations, lovingly passed down and slightly tweaked over time. It’s more than a sweet ending to a meal. It’s a moment frozen in time—summers spent outdoors, sticky fingers from berry picking, and the cool, smooth bite of cheesecake after a hearty meal shared with people you love.
Whether you’re baking it for a birthday, picnic, or simply a treat for yourself, this cheesecake is sure to capture hearts. It’s balanced with tangy cream cheese, a tender graham cracker crust, and a vibrant strawberry sauce that glistens like stained glass. Just one bite, and you’ll understand why this dessert is a cherished classic.
Why You’ll Love This Recipe
- Comforting and nostalgic – It tastes like summer wrapped in a creamy slice.
- Perfect texture – Silky filling with just the right amount of tang, sitting atop a buttery, slightly crisp crust.
- Crowd-pleaser – Ideal for birthdays, holidays, and gatherings with friends and family.
- Make-ahead magic – It sets beautifully overnight, making your hosting duties easier.
- Strawberry heaven – A glossy strawberry topping that’s bright, fruity, and absolutely irresistible.
The Story Behind This Strawberry Cheesecake
Description
Strawberry Cheesecake isn’t just a dessert—it’s a memory, a feeling, and a celebration wrapped into one smooth, creamy slice. Growing up, this was the crown jewel of our summer dessert table. My grandmother would start preparing it a day in advance, carefully lining her springform pan with buttery graham crumbs while humming her favorite tune. The anticipation alone made it taste even better.
Every June, when strawberries were bursting with flavor, we would pick them fresh from the garden. Their scent alone was intoxicating—sweet, floral, and sun-warmed. My cousins and I would sneak handfuls before they ever made it to the kitchen. But the best berries were always saved for the cheesecake. Grandma insisted: only the ripest, reddest ones belonged on top.
This strawberry cheesecake recipe has been in my family for generations, lovingly passed down and slightly tweaked over time. It’s more than a sweet ending to a meal. It’s a moment frozen in time—summers spent outdoors, sticky fingers from berry picking, and the cool, smooth bite of cheesecake after a hearty meal shared with people you love.
Whether you’re baking it for a birthday, picnic, or simply a treat for yourself, this cheesecake is sure to capture hearts. It’s balanced with tangy cream cheese, a tender graham cracker crust, and a vibrant strawberry sauce that glistens like stained glass. Just one bite, and you’ll understand why this dessert is a cherished classic.
Ingredients
- For the Graham Crust:
-
1 ¼ cups graham cracker crumbs
-
⅓ cup (75 g) unsalted butter, melted
-
2 tablespoons granulated sugar
-
½ teaspoon ground cinnamon
- For the Cheesecake Filling:
-
3 (8 oz) packages cream cheese, softened
-
¾ cup granulated sugar
-
1 cup sour cream
-
1 teaspoon vanilla extract
-
2 teaspoons lemon juice
-
½ teaspoon salt
-
3 large eggs
- For the Strawberry Sauce:
-
1 ¼ cups fresh or frozen strawberries, chopped
-
¼ cup strawberry jam
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3 tablespoons sugar
-
3 tablespoons water
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Pinch of salt
-
½ teaspoon cornstarch + 1 teaspoon water (mixed)
Instructions
Step 1: Build the Perfect Base
Start by preheating your oven to 350°F (175°C). Combine graham cracker crumbs with sugar and cinnamon, then stir in melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, just until golden and fragrant. Let it cool while you prepare the filling.
Step 2: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until combined and fluffy. Blend in the sour cream, vanilla, lemon juice, and salt. These little additions give the cheesecake a subtle brightness and tang. Then, add the eggs one at a time, mixing just until incorporated after each—don’t overmix, or the cheesecake might crack later.
Step 3: Bake with Gentle Heat
Pour the filling over the cooled crust and smooth the top. Wrap the outside of your springform pan with aluminum foil and place it in a larger baking dish. Fill the outer pan with about 1 inch of hot water to create a gentle water bath. This ensures even baking and prevents cracks. Bake for about 55 minutes, until the edges are set and the center slightly jiggles.
Step 4: Cool Down Slowly
Once done, turn off the oven and prop open the door slightly. Let the cheesecake sit inside for another hour. This slow cooling process helps prevent sinking or cracking. Afterward, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 5: Top with Homemade Strawberry Sauce
While the cheesecake chills, prepare the strawberry topping. In a saucepan, combine strawberries, jam, sugar, water, and a pinch of salt. Simmer gently until the strawberries soften and break down. Add the cornstarch slurry and cook until thickened. Let the sauce cool completely before spooning it over the cheesecake.
Step 6: Slice and Serve
Once fully chilled, remove the cheesecake from the pan. Spoon the strawberry sauce over the top, letting it drip slightly over the sides. Slice with a warm knife for picture-perfect edges, and serve to smiles and sighs of delight.
Notes
-
For a nutty twist, mix crushed almonds into the crust.
-
You can substitute full-fat Greek yogurt for sour cream if needed.
Nutrition
- Calories: 460
INGREDIENTS YOU’LL NEED
For the Graham Crust:
- 1 ¼ cups graham cracker crumbs
- ⅓ cup (75 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 3 large eggs
For the Strawberry Sauce:
- 1 ¼ cups fresh or frozen strawberries, chopped
- ¼ cup strawberry jam
- 3 tablespoons sugar
- 3 tablespoons water
- Pinch of salt
- ½ teaspoon cornstarch + 1 teaspoon water (mixed)
HOW TO MAKE STRAWBERRY CHEESECAKE
Step-by-Step Instructions:
Step 1: Build the Perfect Base
Start by preheating your oven to 350°F (175°C). Combine graham cracker crumbs with sugar and cinnamon, then stir in melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, just until golden and fragrant. Let it cool while you prepare the filling.
Step 2: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until combined and fluffy. Blend in the sour cream, vanilla, lemon juice, and salt. These little additions give the cheesecake a subtle brightness and tang. Then, add the eggs one at a time, mixing just until incorporated after each—don’t overmix, or the cheesecake might crack later.
Step 3: Bake with Gentle Heat
Pour the filling over the cooled crust and smooth the top. Wrap the outside of your springform pan with aluminum foil and place it in a larger baking dish. Fill the outer pan with about 1 inch of hot water to create a gentle water bath. This ensures even baking and prevents cracks. Bake for about 55 minutes, until the edges are set and the center slightly jiggles.
Step 4: Cool Down Slowly
Once done, turn off the oven and prop open the door slightly. Let the cheesecake sit inside for another hour. This slow cooling process helps prevent sinking or cracking. Afterward, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 5: Top with Homemade Strawberry Sauce
While the cheesecake chills, prepare the strawberry topping. In a saucepan, combine strawberries, jam, sugar, water, and a pinch of salt. Simmer gently until the strawberries soften and break down. Add the cornstarch slurry and cook until thickened. Let the sauce cool completely before spooning it over the cheesecake.
Step 6: Slice and Serve
Once fully chilled, remove the cheesecake from the pan. Spoon the strawberry sauce over the top, letting it drip slightly over the sides. Slice with a warm knife for picture-perfect edges, and serve to smiles and sighs of delight.
HELPFUL TIPS:
- Use room temperature ingredients to ensure a lump-free batter.
- Do not skip the water bath—this creates the silkiest texture.
- Cool the cheesecake slowly to avoid surface cracks.
- Fresh strawberries make the best topping, but frozen will work in a pinch.
- For ultra-clean slices, dip your knife in warm water and wipe between each cut.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Cooling/Chilling Time: 5+ hours
- Total Time: 6½ hours
- Yield: 12 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
NOTES:
- For a nutty twist, mix crushed almonds into the crust.
- You can substitute full-fat Greek yogurt for sour cream if needed.
NUTRITIONAL INFORMATION (Per Slice):
- Calories: 460
- Fat: 30g
- Carbs: 42g
- Protein: 9g
FREQUENTLY ASKED QUESTIONS:
Can I use a different crust?
Absolutely. A cookie or almond crust works beautifully here.
How do I know when it’s done baking?
The edges should be set, and the center should have a slight wobble. It firms up as it chills.
Can I make it ahead of time?
Yes! This cheesecake actually tastes better the next day after chilling overnight.
How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Freeze for up to 2 months.
STORAGE INSTRUCTIONS:
Keep leftover strawberry cheesecake covered in the refrigerator for up to 4 days. For longer storage, slice, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Related Recipes:
If you loved this cheesecake, you’ll definitely want to try:
- Mini Strawberry Cheesecakes
- Strawberry Cheesecake Cookies
- Strawberry Cheesecake Brownies
- Strawberry Cheesecake Cinnabon Rolls
Conclusion:
This strawberry cheesecake is more than dessert—it’s tradition, joy, and comfort all in one beautiful dish. Whether you’re enjoying it at a backyard party or treating yourself on a quiet weekend, each creamy, fruity bite brings with it a little bit of magic. Once you make it, it’s sure to become a favorite in your own family cookbook, just like it has in mine.