Strawberry Cheesecake Recipe

Strawberry cheesecake on a white cake stand.

5 from 1 vote

Strawberry Cheesecake Recipe

This baked strawberry cheesecake recipe is so decadent with a creamy filling, crunchy crust, and sweet strawberry topping for a classic flavor combo!

Prep Time50

Cook Time1 20

Chill Time5

Total Time7 10

Course: Dessert

Cuisine: American

Servings:

Calories: 563kcal

Author: Judy Wilson

Ingredients

Strawberry Topping

1 pound whole strawberries
⅓ cup granulated sugar
1 Tablespoon cornstarch
3 Tablespoons water

Graham Cracker Crust

2 cups graham cracker crumbs (equivalent of 15 whole graham crackers)
¼ cup granulated sugar
5 Tablespoons butter, melted

Cheesecake Filling

32 ounces cream cheese
1¼ cups granulated sugar
2 teaspoons vanilla
1 teaspoon lemon juice
⅔ cup sour cream
¼ cup whipping cream
4 eggs

Instructions

Make the strawberry topping:

Add cornstarch and water to a small bowl, stir to combine, and set aside.
Add the strawberries and ⅓ cup granulated sugar to a large saucepan and bring to a simmer over medium heat, making sure sugar is completely dissolved. Let simmer for about 3 minutes.
Add the cornstarch and water mixture, stir, and bring to a boil for one minute.
Remove from heat, let cool to room temperature, then keep cold in the refrigerator until ready to use.

Make the graham cracker crust:

Preheat the oven to 350 degrees F.
Get a 9-inch round x 3-inch deep pan with a removable bottom or springform pan ready for the graham cracker crust and cheesecake batter.
Add the graham cracker crumbs, ¼ cup granulated sugar, and melted butter to a medium bowl and stir to combine.
Add the mixture to the cheesecake pan and pat it firmly with your hands, pushing a little up all around the sides about ½ inch. You can use a flat measuring cup or small offset spatula to help you flatten the base completely and then carefully use your hands to make sure the sides are uniform.
Bake at 350 degrees F for 8 minutes, then remove from the oven and let cool.
Wrap the outside of the pan with foil so that no water can seep in through the base of the pan while the cheesecake battery is baking.
Have a large baking pan (big enough for the cheesecake pan and at least 2 inches deep) ready before you start the cheesecake batter.

Make the cheesecake batter:

Make sure the oven is preheated to 350 degrees F.
Add cream cheese and 1 ¼ cups granulated sugar to the bowl of a stand mixer. Beat on medium speed for 5minutes, scraping down the sides of the bowl once or twice to make sure the mixture is well combined.
Add the vanilla, lemon juice, sour cream, and whipping cream and continue beating for about 2 minutes.
Add eggs, one by one, beating after each addition. Scrape down the sides of the bowl again and mix for 30 more seconds.
Pour the cheesecake mixture into the cheesecake pan, then gently tap the pan on the counter to release any trapped air and level the mixture.
Place the cheesecake pan into the larger baking pan, then put both pans into the oven.
Heat some water to almost boiling and carefully pour it into the larger baking pan so that the water comes up about 1 inch. Be careful not to pour any water into the cheesecake pan!
Bake for about 80 minutes, or until the cheesecake is slightly firm with a little jiggle in the center.
Carefully remove from the oven and let cool for 5 minutes, then remove the cheesecake pan from the water bath and place it on a wire rack. Let cool completely at room temperature, then put it in the refrigerator to chill completely (a minimum of 5 hours, but overnight is even better).
When ready to serve, remove the ring from the cheesecake pan. Depending on your preference, you can leave it on the pan’s base or carefully use an offset spatula to help you move the entire cheesecake off the base and onto a platter or cake stand.
Top with the chilled strawberry topping, letting some of the topping drip down the sides, or if you prefer, offer the strawberry topping on the side after slicing.

Notes

This cheesecake tastes best when served fresh or within 3 days. Store it in the refrigerator covered loosely with plastic wrap or in an airtight container to maintain its freshness and prevent it from absorbing other food odors.

Store any leftover strawberry topping separately in an airtight container. It keeps well in the refrigerator for up to 3 days.

Don't skip the water bath. It creates humidity in the oven that helps prevent cracks and ensures even baking.

Cool your cheesecake gradually. Moving it too quickly from hot to cold can cause it to crack or become dense.

Nutrition