Strawberry Cheesecake is a decadent dessert featuring a rich, creamy cheesecake base topped with a vibrant, sweet strawberry sauce. It combines the indulgent flavors of a classic cheesecake with the fresh, fruity taste of ripe strawberries. The creamy filling gets an airy, light texture from the addition of sour cream, while the crisp cookie crumb crust provides a buttery, crunchy contrast in every bite. Finished with a glossy strawberry topping that’s infused with vanilla and lemon, this showstopping dessert is sure to impress.
Why You Will Love This Strawberry Cheesecake
- The strawberry topping is luxuriously smooth and bursting with bright berry flavor that complements the rich cheesecake beautifully.
- The creamy cheesecake filling is lighter than dense New York-style, with an airy yet velvety texture.
- The crispy cookie crumb crust extends up the sides for bonus crunch against the silky filling.
- It makes an elegant, celebratory dessert for special occasions but is easy enough for everyday indulgence.
- The aroma of the fresh strawberry sauce simmering is simply intoxicating!
Ingredients in Strawberry Cheesecake
For the Cookie Crumb Crust:
- Crisp cookie crumbs (graham crackers, vanilla wafers, digestive biscuits)
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- All-purpose flour
- Vanilla extract
- Sour cream
- Granulated sugar
- Lemon zest
- Eggs, at room temperature
For the Strawberry Topping:
- Fresh strawberries
- Lemon juice
- Granulated sugar
- Vanilla extract
- Cornstarch
- Water
FAQ
Does this cheesecake require a water bath?
No, this recipe does not call for a water bath. The cheesecake bakes perfectly creamy and crack-free without the need for that extra step.
Why did my cheesecake crack or fall in the center?
Over-beating the batter can cause too much air incorporation, which makes the cheesecake puff up initially then crater as it cools. Be gentle when mixing in the final ingredients.
How far in advance can I make this cheesecake?
The cheesecake can be baked up to 2 days in advance and stored in the fridge until ready to top with the strawberry sauce on the day of serving. Once topped, it will keep for 2-3 more days refrigerated.
Strawberry Cheesecake Tips and Variations
- Use different cookie crumbs like gingersnaps or biscoff for fun crust variations.
- Add a splash of orange liqueur or lemon juice to the strawberry topping.
- Swirl some of the strawberry sauce directly into the cheesecake batter before baking.
- Top with whipped cream, chocolate shavings, or crushed cookies for extra flair.
- Try different fruit toppings like raspberry, blueberry or cherry!
Storing Strawberry Cheesecake
This cheesecake can be made up to 2 days ahead – just store it covered in the fridge until ready to top with the strawberry sauce before serving.
Once the strawberry topping has been added, the cheesecake will keep refrigerated for 2-3 more days. Some condensation may form on the surface after the first couple days.
For best texture, allow the chilled cheesecake to sit at room temperature for 15-20 minutes before slicing and serving.
Strawberry Cheesecake Recipe
Ingredients
Cookie Crust:
- 2 cups 200g cookie crumbs
- 8 tbsp 120g unsalted butter, melted
- Cheesecake Filling:
- 16 oz 500g cream cheese, softened
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups granulated sugar
- Zest of 1 lemon
- 3 large eggs at room temp
Strawberry Topping:
- 1 lb 500g fresh strawberries, 1/2 diced, 1/2 halved
- 2 tbsp lemon juice
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornstarch
- 2 tbsp water
Instructions
- Preheat oven to 320°F. Grease an 8-inch springform pan and line bottom with a parchment round. Grease the sides.
- For the crust, mix together the cookie crumbs and melted butter until well combined. Press evenly into the bottom and up the sides of the prepared pan.
Make the filling:
- Beat the cream cheese until smooth. Beat in the flour, then the vanilla, sour cream, sugar and lemon zest until just combined. Beat in the eggs one at a time until just incorporated.
- Pour the filling into the crust and spread evenly. Bake for 55-60 minutes until the center is nearly set. Cool in the oven for 1 hour, then chill for 4 hours.
Make the strawberry topping:
- In a saucepan, simmer the diced strawberries, lemon juice, sugar and vanilla for 10 mins until syrupy. Create a slurry by mixing the cornstarch and water, then stir into the saucepan. Add the halved strawberries and cook 1 min more.
- Allow the strawberry topping to cool and thicken slightly. It should slowly ooze when you drizzle it with a spoon. Adjust thickness if needed by adding a touch more water or cornstarch slurry.
- Remove the cheesecake from the pan and slide onto a serving plate. Spread the strawberry topping evenly over the top, arranging the halved strawberries face-down. Chill for 2 more hours.
- Slice the cheesecake and serve with extra strawberry topping alongside. Leftovers keep refrigerated for 2-3 days.
Let me know if you need any clarification or have additional instructions for this strawberry cheesecake recipe!
