Strawberry Cheesecake

Craving a dessert that’s both indulgent and easy to whip up? A strawberry cheesecake combines a buttery graham cracker crust, creamy filling, and vibrant strawberry topping to steal the show at any gathering. In this guide, you’ll find a foolproof recipe, expert tips, and everything you need to create a showstopper dessert. Whether you’re a baking newbie or a seasoned pro, this article has you covered with step-by-step instructions and creative twists. Let’s dive into making a classic strawberry cheesecake that’ll have everyone asking for seconds!

Strawberry Cheesecake Recipe

Nothing says indulgence like a strawberry cheesecake, with its velvety texture and sweet-tart berry topping. This dessert is perfect for birthdays, holidays, or just because you deserve a treat. You’ll love how simple it is to make, especially with our detailed recipe and tips. Plus, you’ll discover why this timeless dessert remains a crowd favorite. Ready to impress your guests? Let’s get started!

Ingredients

Gathering the right ingredients is key to a perfect strawberry cheesecake. Below, you’ll find everything you need for the crust, filling, and topping. Feel free to swap in gluten-free crackers or frozen strawberries if needed. Check out the benefits of cooking at home to see why making this dessert yourself is so rewarding.

• Crust:
• 1.5 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tbsp sugar
• Filling:
• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• Topping:
• 2 cups fresh strawberries, hulled
• 1/2 cup sugar
• 1 tbsp lemon juice

Step-by-Step Instructions

Follow these steps to create a creamy strawberry cheesecake that’s sure to impress. Each step is designed to be clear and beginner-friendly, so you can bake with confidence. Pro tip: use room-temperature ingredients for a smooth filling. Let’s dive in and make this dessert a reality!

MORE CHEESECAKE RECIPES: Brownie Cheesecake Recipe

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. Make crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool.
3. Prepare filling: Beat cream cheese and sugar until silky smooth. Add eggs one at a time, then vanilla. Pour over the cooled crust.
4. Bake: Place the pan in a water bath and bake for 50-55 minutes. The edges should be set, but the center will jiggle slightly. Cool for 1 hour.
5. Make topping: Cook strawberries, sugar, and lemon juice in a saucepan over medium heat until thickened, about 10 minutes. Cool slightly, then spread over the cheesecake.
6. Chill: Refrigerate for at least 4 hours, or overnight, for the best flavor.

The History of Cheesecake

Cheesecake has a rich history, dating back to ancient Greece, where it fueled Olympic athletes. Fast forward to the 20th century, and strawberry cheesecake emerged as a modern favorite, thanks to cream cheese innovations. Today, it’s a staple at celebrations, loved for its decadent flavor. You might be surprised how this dessert evolved from simple curds to the luscious treat you enjoy now.

Cheesecake has evolved from simple curd-based desserts in ancient times to the indulgent treats we love today

– Culinary Historian

Why Strawberries and Cheesecake are a Perfect Pair

Strawberries and cheesecake are a match made in heaven, blending creamy richness with a zesty brightness. The berries’ tartness cuts through the dense filling, creating a balanced bite. Plus, that vibrant red topping makes your dessert Instagram-worthy. Whether you use fresh or frozen strawberries, this combo always shines.

• Flavor balance: Strawberries’ tartness complements the rich cream cheese.
• Visual appeal: The bright red topping adds a pop of color.
• Seasonal flexibility: Use fresh berries in summer or frozen ones year-round.

Tips and Tricks for the Perfect Strawberry Cheesecake

Choosing the Best Ingredients

Quality ingredients make all the difference in your strawberry cheesecake. Opt for full-fat cream cheese for a rich texture and ripe strawberries for bold flavor. If possible, choose organic or local berries to elevate your dessert. Not sure where to start? The table below breaks down the best choices.

CHECK OUT: 5 Powerful blackberry cheesecake recipe Hacks for Epic Desserts

Common Mistakes to Avoid

Even seasoned bakers can hit a snag when making strawberry cheesecake. For instance, overmixing the batter can introduce air, leading to cracks. Skipping the water bath or using cold ingredients can also mess up your dessert. Avoid these pitfalls to ensure a flawless result. Check out these common mistakes and how to dodge them.

1. Overmixing: Adds too much air, causing cracked cheesecake.
2. Skipping water bath: Leads to uneven baking and texture issues.
3. Cold ingredients: Results in a lumpy, uneven filling.

Pro Tips for a Flawless Cheesecake

Want to take your strawberry cheesecake to the next level? First, always use a water bath to prevent cracks and ensure even baking. Next, chill your cheesecake overnight for the best texture. For clean slices, dip your knife in hot water before cutting. These tips, along with a few presentation tricks, will make your dessert a showstopper.

• Use a water bath: Keeps the cheesecake smooth and crack-free.
• Chill overnight: Enhances flavor and sets the filling perfectly.
• Hot knife trick: Ensures clean slices for a stunning presentation.
• Garnish creatively: Add whipped cream or mint for a professional touch.

Strawberry Cheesecake Variations

Feeling adventurous? You can switch up your strawberry cheesecake with fun variations. For example, a no-bake version is perfect for hot summer days, while a chocolate drizzle adds decadence. Mini cheesecakes in muffin tins are great for parties. Try these twists to keep things fresh and exciting.

• No-bake version: Sets in the fridge, ideal for warm weather.
• Chocolate drizzle: Adds a decadent touch to the topping.
• Mini cheesecakes: Perfect for gatherings, baked in muffin tins.

Dietary Adaptations

Got dietary restrictions? No problem—you can still enjoy strawberry cheesecake. Swap graham crackers for almond flour to go gluten-free, or use cashew cream for a vegan version. For a low-sugar option, try erythritol instead of sugar. The table below shows how to adapt your recipe for different diets.

Nutritional Breakdown

A slice of strawberry cheesecake is a treat, but it’s good to know what’s in it. Each serving packs about 400 calories, with fat from cream cheese and a boost of vitamin C in strawberries. Strawberries also offer antioxidants, which are great for your health. Curious about the full breakdown? Check out the table below and explore the vitamin C in strawberries.

Making It Healthier

You can lighten up your strawberry cheesecake without losing flavor. For instance, swap some cream cheese for Greek yogurt to cut fat, or use less sugar in the topping. Portion control is key, enjoy a smaller slice to satisfy your sweet tooth.

Small tweaks can make your favorite desserts lighter without sacrificing flavor

– Nutritionist

How to Serve Strawberry Cheesecake

Serving your strawberry cheesecake is all about making it shine. Pair it with a cup of coffee or add a dollop of whipped cream for extra flair. For clean slices, dip your knife in hot water before cutting. Want to wow your guests? Try these serving ideas to elevate your dessert.

• Clean slices: Dip knife in hot water for perfect cuts.
• Garnishes: Add mint leaves or extra strawberry slices.
• Pairings: Serve with coffee or sparkling wine for a classy touch.

Storing Your Cheesecake

Proper storage keeps your strawberry cheesecake fresh for days. Refrigerate it for up to 5 days, covered tightly to avoid a soggy crust. You can also freeze it for up to 2 months—just wrap it well. Follow these tips to enjoy your dessert at its best.

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap tightly in plastic and foil for up to 2 months.

Strawberry Cheesecake

Print Recipe

A luscious, airy cheesecake that’s rich yet refreshingly light, without the heavy density of a classic New York cheesecake. Finished with an irresistible, vibrant strawberry sauce topping

• Author: Claire Ellis
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 7 hours 25 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Cheesecake Biscuit Base

200g (7 oz) Arnott’s Marie crackers or other plain biscuits (for Australia) — or 28 graham cracker squares

120g (8 tablespoons) unsalted butter, melted

Cheesecake Filling

500g (1 lb) cream cheese, softened 

2 tablespoons all-purpose (plain) flour

1 teaspoon pure vanilla extract

½ cup full-fat sour cream

1½ cups caster sugar (superfine sugar)

Zest of 1 lemon

3 large eggs, at room temperature

Strawberry Topping

500g (1 lb) fresh strawberries, half diced and half halved

2 tablespoons lemon juice or water 

½ cup white granulated sugar

½ teaspoon pure vanilla extract

1½ teaspoons cornflour (cornstarch)

2 tablespoons water

Instructions

Preheat the oven to 160°C (320°F) standard or 140°C (295°F) fan. Prepare a 20cm (8-inch) springform pan by lining the base (upside down) and sides with parchment paper.

Make the base: Crush biscuits in a food processor. Add melted butter and pulse to combine. Press firmly into the base and up the sides of the pan. Set aside.

Make the filling: Beat cream cheese just until smooth. Add flour and mix briefly. Add vanilla, sour cream, sugar, and lemon zest; beat to combine. Add eggs one at a time, mixing gently after each. Pour filling into crust.

Bake for 55 minutes until the top is lightly golden and the center still jiggles slightly. Cool in the oven with the door slightly open, then refrigerate at least 4 hours.

Prepare the topping: Simmer chopped strawberries, lemon juice, sugar, and vanilla for 10 minutes. Mix cornstarch with water, stir into the sauce, and add halved strawberries. Simmer 1 minute. Cool completely.

Assemble: Spoon the strawberry topping over the cheesecake, placing strawberry halves face-down. Chill for at least 2 hours before slicing and serving.

Notes

Biscuits: Use any plain sweet biscuit—Marie Crackers, Arrowroot, Nice (Australia), Graham Crackers (US), or Digestives (UK). You need 2 cups of fine crumbs.

Cream Cheese: If only spreadable cream cheese is available (common in the UK/Europe), skip the sour cream.

Lemon Juice/Water: Use water instead of lemon juice if your strawberries are very sweet.

Inverted Pan: Flip the springform base to avoid the ridge. Makes it easier to slide the cheesecake off later.

Making Crumbs: No food processor? Crush biscuits in a ziplock bag with a rolling pin.

Cooling in Oven: Helps prevent cracks on the cheesecake surface.

Strawberry Topping: Should be thick like jam, but still slightly oozy—not fully set like jelly.

Measuring Differences: Cups/spoons vary a bit worldwide, but the recipe works with both US and Australian measurements.

Storage: Best eaten within 4 days. After that, it may get slightly denser but still tastes great. Topping can be added a day ahead.

Nutrition

• Serving Size: 1 slice
• Calories: 489cal
• Sugar: 41g
• Sodium: 284mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 114mg

Keywords: Strawberry Cheesecake, cheesecake recipe, baking recipes

FAQs About Strawberry Cheesecake

Why You’ll Love This Strawberry Cheesecake

This strawberry cheesecake is easy, versatile, and guaranteed to impress. Its creamy texture and vibrant topping make it perfect for any occasion, from casual dinners to fancy parties. Best of all, you don’t need to be a pro baker to pull it off. So, why wait? Grab your ingredients and make this memorable dessert today!