Name: Strawberry Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 8 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (about 2 sleeves); 2 tablespoons granulated sugar; 1⁄4 cup unsalted butter, melted; 4 (8-ounce) packages cream cheese, softened; 1 1⁄4 cups granulated sugar; 2 tablespoons cornstarch; 4 large eggs + 1 yolk; 1⁄2 cup sour cream; 1⁄4 cup heavy cream; 1 tablespoon vanilla extract; 6 cups water (for the water bath); 1⁄2 cup granulated sugar; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 2 pounds fresh strawberries, hulled and finely chopped, divided

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Why You’ll Love This Recipe

This strawberry cheesecake offers a perfect balance of flavors and textures. The crisp graham cracker crust pairs wonderfully with the creamy, smooth filling, while the fresh strawberry topping adds a burst of natural sweetness. With its impressive presentation and rich taste, it's the kind of dessert that’s sure to wow anyone. Plus, the added bonus of the water bath technique ensures a perfectly creamy, crack-free cheesecake every time.

Ingredients

For the Crust

2 cups graham cracker crumbs (about 2 sleeves)
2 tablespoons granulated sugar
1⁄4 cup unsalted butter, melted

For the Filling

4 (8-ounce) packages cream cheese, softened
1 1⁄4 cups granulated sugar
2 tablespoons cornstarch
4 large eggs + 1 yolk
1⁄2 cup sour cream
1⁄4 cup heavy cream
1 tablespoon vanilla extract
6 cups water (for the water bath)

For the Strawberry Topping

1⁄2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
2 pounds fresh strawberries, hulled and finely chopped, divided

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
Lay 4 sheets of foil on a work surface in a cross/star pattern. Place the springform pan in the center and wrap the foil tightly on all sides, ensuring no tears. Secure it at least halfway up the side of the pan but not over the rim. Set aside.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened, then press the mixture into the bottom and ¾ of the way up the sides of the springform pan.
Bake the crust for 8 minutes until golden brown. Remove from the oven and let it cool. Increase the oven temperature to 400°F.
In a large bowl, beat the softened cream cheese until smooth and lump-free using an electric mixer. Scrape the sides of the bowl and beat again for 1 minute.
Add the sugar and cornstarch, and beat on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
Add the eggs and egg yolk, beating on low until well combined. Stir in the sour cream, heavy cream, and vanilla until just combined.
For the water bath: Boil 6 cups of water. Place the springform pan with the crust into a larger pan or roasting dish. Pour the cheesecake filling over the crust, then place the two pans in the oven. Before closing the door, pour the hot water into the outer pan, around the springform pan, so the water reaches about halfway up the side of the springform pan.
Bake for 10 minutes, then reduce the heat to 230°F and continue baking for 1 hour. Do not open the oven door during baking.
After 1 hour, turn off the oven and open the door slightly. Let the cheesecake cool for 1 hour in the residual heat.
After an hour, remove the cheesecake from the oven and cool completely on the counter. Refrigerate for at least 8 hours or overnight.
While the cheesecake cools, prepare the strawberry topping. In a medium saucepan, combine half of the strawberries with sugar, lemon juice, and cornstarch. Cook over medium heat until the sugar dissolves and the sauce thickens. Stir constantly to prevent burning. Once thickened, remove from heat and stir in the remaining chopped strawberries. Let cool, then refrigerate in an airtight container.
Once the cheesecake has set, remove it from the springform pan and place it on a serving plate. Spread the cooled strawberry sauce over the top and serve with whipped cream.

Servings and Timing

Servings: 10
Prep time: 30 minutes
Cooking time: 1 hour 10 minutes
Cooling time: 8 hours (overnight is best)

Variations

Fruit Toppings: Instead of strawberries, try blueberries, raspberries, or blackberries for a different twist.
Flavored Cheesecake: Add a teaspoon of lemon zest or orange zest to the filling for a citrusy flavor.
Crust Alternatives: You can substitute graham crackers with crushed Oreos, digestive biscuits, or even pretzels for a unique take on the crust.
Chocolate Cheesecake: Add melted chocolate to the filling for a chocolate-infused version of this dessert.

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 5 days. Ensure the cheesecake is covered tightly or stored in an airtight container.
Freezing: You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then store in an airtight container.
Reheating: If you prefer to serve the cheesecake slightly warmer, place it in the refrigerator to thaw overnight and serve cold, or leave it at room temperature for 30 minutes before serving.

FAQs

How can I prevent my cheesecake from cracking?

To prevent cracks, bake your cheesecake using a water bath and ensure the oven door remains closed during baking.

Can I make the cheesecake in advance?

Yes, the cheesecake needs at least 8 hours of cooling time, but it can be made a day or two ahead and stored in the refrigerator.

Can I use low-fat cream cheese?

While you can use low-fat cream cheese, it may affect the texture and richness of the cheesecake.

How do I know when my cheesecake is done?

The cheesecake should be firm around the edges but slightly jiggly in the center when done. It will firm up as it cools.

Can I make the crust ahead of time?

Yes, you can make the crust ahead and store it in the refrigerator for up to 2 days before assembling the cheesecake.

Why does my cheesecake have a soggy crust?

This can happen if the springform pan isn’t tightly wrapped with foil, letting water seep in. Be sure the foil is secure and there are no tears.

How do I get the cheesecake out of the springform pan?

Once cooled, run a knife around the edges before removing the side of the pan. This will help prevent the cheesecake from sticking.

Can I make the strawberry topping with frozen strawberries?

Yes, but fresh strawberries will give the topping a better texture and flavor.

How can I make a no-bake cheesecake?

To make a no-bake version, substitute the baked filling for a whipped cream cheese mixture that firms up in the fridge.

Can I use a different type of sugar for the crust?

Yes, you can use brown sugar instead of granulated sugar for a different flavor profile.

Conclusion

This strawberry cheesecake is a showstopper that combines rich cream cheese, a buttery crust, and a delightful strawberry topping. It’s the perfect dessert for any occasion, guaranteed to leave your guests coming back for more. While it requires some time and patience to make, the end result is well worth it. Whether you serve it for a special event or simply as a sweet treat, this cheesecake is sure to impress every time!

Strawberry Cheesecake