This luscious Strawberry Cheesecake features a buttery graham cracker crust, a smooth strawberry-infused cheesecake filling, and a vibrant homemade strawberry sauce topping. Ideal for holidays, birthdays, or any special celebration, this recipe combines classic flavors with a fresh twist. Using fresh strawberries and a water bath baking method guarantees a silky texture and beautiful presentation every time.
Why You’ll Love This Strawberry Cheesecake
Silky smooth cream cheese filling with natural strawberry flavor
Buttery, crisp graham cracker crust as the perfect base
Homemade strawberry sauce—no store-bought syrup here!
Water bath baking method for crack-free, creamy cheesecake
Beautifully garnished for an eye-catching dessert table centerpiece
Ingredients Breakdown
Crust:
1 ½ cups graham cracker crumbs — crunchy, buttery base
5 tbsp unsalted butter, melted — adds richness and binds the crust
2 tbsp granulated sugar — balances the buttery flavor
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened — creamy and smooth base
1 cup granulated sugar — sweetness for the filling
3 large eggs — structure and richness
1 tsp vanilla extract — adds warmth and depth
½ cup sour cream — keeps the cheesecake moist and tangy
½ cup strawberry puree — fresh strawberry flavor and color
Optional: a few drops of red or pink food coloring — for a vibrant look
Strawberry Sauce:
1 cup fresh strawberries, chopped — fruity topping
½ cup granulated sugar — sweetens the sauce
1 tsp cornstarch — thickens the sauce
2 tbsp water — dissolves cornstarch and adjusts consistency
Garnish:
Fresh strawberries, sliced or chopped — fresh, colorful decoration
Crushed graham crackers — adds texture and complements the crust
Tips for Perfect Strawberry Cheesecake
Use room temperature cream cheese to avoid lumps.
Don’t overmix once eggs are added to prevent cracks.
The water bath ensures even baking and prevents cracking.
Chill cheesecake overnight for the best texture and flavor.
Use ripe, fresh strawberries for the best puree and sauce flavor.
Variations and Customizations
Swap strawberry puree with blueberry or raspberry puree for a different berry twist.
Add a layer of whipped cream on top for extra indulgence.
Use gluten-free graham crackers to make the crust gluten-free.
Add a splash of lemon juice to the strawberry sauce for tanginess.
Storage Instructions
Store leftover cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze cheesecake (without sauce) wrapped tightly for up to 1 month. Thaw overnight in the fridge.
Frequently Asked Questions
Can I use frozen strawberries for the puree and sauce?
Yes, thaw and drain excess liquid before blending or cooking.
What if my cheesecake cracks?
Use a water bath and avoid overmixing to minimize cracking. Small cracks can be covered with sauce or whipped cream.
Can I prepare this cheesecake without a water bath?
Yes, but the water bath helps with texture and prevents cracks.
