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
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Silky smooth cream cheese filling with natural strawberry flavor
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Buttery, crisp graham cracker crust as the perfect base
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Homemade strawberry sauce—no store-bought syrup here!
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Water bath baking method for crack-free, creamy cheesecake
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Beautifully garnished for an eye-catching dessert table centerpiece
Ingredients Breakdown
Crust:
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1 ½ cups graham cracker crumbs — crunchy, buttery base
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5 tbsp unsalted butter, melted — adds richness and binds the crust
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2 tbsp granulated sugar — balances the buttery flavor
Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened — creamy and smooth base
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1 cup granulated sugar — sweetness for the filling
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3 large eggs — structure and richness
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1 tsp vanilla extract — adds warmth and depth
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½ cup sour cream — keeps the cheesecake moist and tangy
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½ cup strawberry puree — fresh strawberry flavor and color
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Optional: a few drops of red or pink food coloring — for a vibrant look
Strawberry Sauce:
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1 cup fresh strawberries, chopped — fruity topping
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½ cup granulated sugar — sweetens the sauce
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1 tsp cornstarch — thickens the sauce
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2 tbsp water — dissolves cornstarch and adjusts consistency
Garnish:
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Fresh strawberries, sliced or chopped — fresh, colorful decoration
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Crushed graham crackers — adds texture and complements the crust
Tips for Perfect Strawberry Cheesecake
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Use room temperature cream cheese to avoid lumps.
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Don’t overmix once eggs are added to prevent cracks.
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The water bath ensures even baking and prevents cracking.
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Chill cheesecake overnight for the best texture and flavor.
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Use ripe, fresh strawberries for the best puree and sauce flavor.
Variations and Customizations
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Swap strawberry puree with blueberry or raspberry puree for a different berry twist.
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Add a layer of whipped cream on top for extra indulgence.
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Use gluten-free graham crackers to make the crust gluten-free.
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Add a splash of lemon juice to the strawberry sauce for tanginess.
Storage Instructions
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Store leftover cheesecake covered in the refrigerator for up to 5 days.
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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.
