Strawberry Cheesecake

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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.

Strawberry Cheesecake

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• Author: easysweetmeal
• Total Time: 1 hour 40 minutes
• Yield: 12 servings

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Description

Indulge in this luscious Strawberry Cheesecake featuring a crisp graham cracker crust, creamy strawberry-infused cheesecake filling, and a sweet homemade strawberry sauce topping. Perfectly balanced with fresh fruit and a smooth texture, it’s a delightful dessert for any occasion.

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Ingredients

• Graham Cracker Crumbs (1½ cups)

• Unsalted Butter (5 tbsp), melted

• Granulated Sugar (2 tbsp)

• Cream Cheese (3 packages, 8 oz each), softened

• Granulated Sugar (1 cup)

• Eggs (3 large)

• Vanilla Extract 1 tsp

• Sour Cream (½ cup)

• Strawberry Puree (½ cup)

• Red or Pink Food Coloring (optional)

• Fresh Strawberries (1 cup), chopped

• Granulated Sugar (½ cup)

• Cornstarch (1 tsp)

• Water (2 tbsp)

• Fresh strawberry slices or chopped strawberries

• Crushed graham crackers

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Instructions

1. Prepare the Crust

• Preheat oven to 325°F (163°C).

• Grease a 9-inch springform pan.

• Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.

• Press firmly and evenly into the bottom of the pan.

• Bake 8–10 minutes until golden. Set aside to cool.

2. Make the Cheesecake Filling

• Beat softened cream cheese and sugar until smooth and creamy.

• Add eggs one at a time, mixing gently after each.

• Stir in vanilla extract and sour cream.

• Fold in strawberry puree and food coloring if using.

• Pour evenly over the cooled crust.

3. Bake the Cheesecake

• Place springform pan in a larger baking dish.

• Pour hot water halfway up the sides of the outer dish (water bath).

• Bake 60–70 minutes until edges are set but center slightly jiggles.

• Turn off oven, crack door, and let cool for 1 hour.

• Refrigerate at least 4 hours or overnight.

4. Prepare the Strawberry Sauce

• In a saucepan, combine chopped strawberries, sugar, cornstarch, and water.

• Cook over medium heat, stirring constantly, until thick and glossy.

• Cool to room temperature.

5. Assemble and Garnish

• Spread strawberry sauce over chilled cheesecake.

• Garnish with fresh strawberries and crushed graham crackers.

• Slice and serve.

Notes

• This recipe works best with a springform pan for easy removal.

• For a more intense strawberry flavor, increase the puree quantity slightly.

• Garnishing makes the cheesecake visually appealing and adds texture contrast.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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