Strawberry Cheesecake Recipe (VIDEO)
This Strawberry Cheesecake is the perfect summertime dessert that is both creamy and dreamy. This homemade version has an airiness to it that store-bought cheesecakes simply cannot duplicate.
This gorgeous dessert with golden graham cracker crust edges is topped with fresh strawberries and Strawberry Sauce and is a keeper for sure.
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When summer rolls around, our garden is bursting with fresh strawberries and we cannot get enough of them. We love them in desserts, from Strawberry Pretzel Salad to Strawberry Scones – and our family’s favorite, New York-style Strawberry Cheesecake.
Easy Strawberry Cheesecake
Homemade cheesecake sounds intimidating, but it was actually simple, and one of the first desserts I learned how to make when my husband and I got married because it’s so easy!
Decorating is a breeze – Simply add sliced strawberries to the top, spoon the strawberry sauce right on, and you’re done. It will look impressive, and best of all, it’s a make-ahead dessert that takes the pressure off of the host and gets you back to the table to enjoy the company of your family and friends.
Strawberry Cheesecake Video
Watch our video tutorial for Strawberry Cheesecake to see just how easy it is to make. The hardest part is waiting for the cheesecake to chill in the fridge overnight before slicing into it.
Ingredients
Golden Graham Cracker Crust:
- Graham Cracker Crumbs – you can buy pre-crushed, crush them yourself in a Ziploc bag, or pulse your own in a food processor or blender
- Unsalted Butter – moistens the graham cracker crumbs and keeps them set in the pan
- Granulated Sugar – helps bind the crust together
Strawberry Cheesecake:
- Cream Cheese – for the classic taste of cheesecake. Be sure to use room-temperature cream cheese so you do not have lumps in your cheesecake
- Granulated Sugar – adds just the right amount of sweetness
- Eggs – be sure to use room-temperature eggs
- Sour Cream – creates a more dense and smooth cheesecake
- Vanilla – use our homemade vanilla recipe for the best flavor
- Strawberry Topping – our Strawberry Sauce recipe makes the best topping and it’s just 3 ingredients: strawberries, sugar, and lemon juice.
- Strawberries – you’ll need about 1/2 lb of fresh strawberries to garnish the top
Our Favorite Cheesecake Crust
This simple crust uses only 3 ingredients and is so simple to make.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl and stir until moistened.
- Press the crumbs into a 9-inch springform pan lined with parchment, going 3/4 of the way up the sides. I use a measuring cup with a straight edge to press the crumbs into the pan.
- Bake for 8 minutes at 350˚F and then cool to room temperature.
Pro Tip: We used a classic graham cracker crust but you can change up the flavor by using any crisp cookie such as chocolate Oreo cookies (cream removed), Vanilla Wafers, or Biscoff shortbread.
How to Make Strawberry Cheesecake
- Wrap Your Pan With Foil – Place 2 sheets of extra-wide heavy-duty foil on the counter. Set your springform pan in the center and fold the foil up the sides of the pan (be careful to avoid rips). Fan the foil out at the top to keep the rim clear for rising.
- Mix Cream Cheese and Sugar – Preheat your oven to 450˚F. Using a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium/high speed for 5 minutes until smooth, scraping the bowl as needed.
- Add Eggs – Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
- Reduce speed to low and add sour cream and vanilla to the cream cheese, mixing just until incorporated. Pour the batter over the crust.
How to Bake a Cheesecake in a Water Bath
Baking with the water bath method is the secret to ensuring a perfect rise and a level top. The water around the cake keeps it baking at a consistent temperature and helps to prevent cracks. The foil will act as a barrier and prevent any water from touching your cheesecake.
- Boil a pot of water (boil extra to ensure there’s enough). Set your cheesecake pan in a deep roasting pan and pour hot water into the roasting pan, going halfway up the sides of the springform pan.
- Carefully transfer the cheesecake to the center oven rack and bake at 450˚F for 15 minutes then reduce heat to 225˚F without opening the door and bake another 60-75 minutes or until the center of the cheesecake barely wobbles when you move the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan for 45 minutes then transfer the springform pan to a wire rack to cool completely. Cover the pan with plastic wrap and chill in the refrigerator overnight before slicing.
How to Make Strawberry Topping
We used our famous Strawberry Sauce and turned it into a cheesecake topping. You’ll love that the sauce can also be made ahead.
To make the sauce: combine sugar, lemon juice, and strawberries and let it simmer for 20-23 minutes until the strawberries break down, release their juices, and turn syrupy.
Pro Tip: If you have any strawberry sauce left over, drizzle it onto your pancakes or waffles for breakfast.
Common Questions
Yes, while a water bath helps to prevent cracks, see our Blueberry Cheesecake recipe for our favorite no-water bath cheesecake baking method.
Cheesecake needs time to chill and set in the refrigerator, which is why this is the perfect make-ahead dessert. Serving it too soon will be very messy to cut into and the texture will be goopy. Be sure to chill your cheesecake for at least 6 hours.
If your cheesecake does end up cracking in the oven, don’t stress. Just pour that lovely strawberry topping right over the top and nobody will even notice.
The best way to test your cheesecake is to tap the pan gently. If you see the cheesecake is nearly set, with little movement, it is done. If it ripples or sloshes, it needs more time in the oven.
Pro Tip: Before cutting into your cheesecake, soak your knife in a tall glass of hot water to heat it. Wipe your knife with a paper towel between slices. Using a warm, clean knife will ensure perfect lines with each cut.
Cheesecake Toppings
We love this recipe during the summer because we have an abundance of fresh strawberries growing in our garden, but this cheesecake is great year-round. The possibilities are endless, but here are a few of our favorite go-to toppings for you to try:
- Fresh seasonal berries
- Carmel Sauce
- Homemade Cherry Sauce
- Sugared cranberries
- Glazed fresh fruit
Make-Ahead
- To Refrigerate: According to the USDA food safety recommendations, cheesecake can be stored in the refrigerator for up to 3-4 days. We do not recommend that you add fresh fruit or strawberry topping until you are ready to serve the cheesecake.
- Freezing: Cheesecake is very freezer friendly. After the cake chills in the refrigerator overnight, wrap it in heavy-duty aluminum foil or plastic wrap and place it in an airtight container. Store it in the freezer for 2-3 months.
- To Thaw: Unwrap the frozen cheesecake and set it on a plate in the refrigerator overnight.
More Cheesecake Recipes
If you loved this Strawbery Cheesecake, then you won’t want to miss these top-rated homemade cheesecakes. Can you tell we love cheesecake?
- Classic Cheesecake
- Mini Strawberry Cheesecakes
- Raspberry Apricot Cheesecake with Chocolate Crust
- No-Bake Strawberry Cheesecake
- Pumpkin Cheesecake
Strawberry Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs, from 15-16 whole crackers
- 8 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
For the Cheesecake:
- 2 lb cream cheese, room temperature (4 packages, 8-oz each)
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
For the Strawberry Topping
- 1 lb strawberries, rinsed, hulled and thinly sliced, plus 1/2 lb more to garnish
- 1/3 cup granulated sugar, or more to taste
- 1 Tbsp lemon juice, from 1/2 Lemon
Instructions
How to Make the Cheesecake
- Prep: Preheat the oven to 350˚F with a rack in the center of your oven. Line the bottom of a 9-inch springform pan with parchment for an easier release.
- In a medium bowl, combine graham crackers with sugar then stir in melted butter. Mix until moistened. Press crumbs into your prepared pan, going 3/4 of the way up the sides. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
- Increase the oven to 450˚F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising.
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
- Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- Reduce speed to low and add sour cream and vanilla and mix just until incorporated. Pour batter over the cooled crust.
How to Bake Cheesecake in a Water Bath
- Boil a pot of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan.
- Carefully transfer the cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and, without opening the door, bake an additional 65-75 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer the pan to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.
How to Make Strawberry Topping
- In a medium saucepan, combine chopped strawberries, lemon juice, and sugar. Set over medium heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20-23 minutes, or until the sauce is thickened. Cool to room temperature then refrigerate until serving.
- When ready to serve the cheesecake, garnish the top with fresh halved or quartered strawberries. Serve slices of cheesecake generously drizzled with the strawberry sauce topping.
Natasha, the cheesecake factory has nothing compared to your cheesecake. It’s called homemade and delicious! I love strawberry cheesecake. My husband really enjoyed it, he tells me to stick with Natasha!!! This recipe is so, so delicious. It was easier than I thought and makes plenty. This is definitely a keeper. Everything I’ve made of yours is a keeper! Thanks for sharing! You are my go to!
That’s just awesome! Thank you for sharing your wonderful review, Shebra! I’m so happy you found a favovire on my blog!
Hi Natasha, how do you add mix in’s to this recipe? For example, Oreo, Mini Eggs? Can you add mix in’s — Will it be too heavy and not come out?
Hi Alexia! I have not tested any mix in’s to advise. I’m sorry.
Hi Natasha, love your recipes! What is the difference between your strawberry cheesecake recipe and the perfect cheesecake recipe?
Hi Alexia! They are actually quite similar.
Gracias Natasha por tus recetas
Siempre salen perfectas y deliciosas
Hi Natasha
I’ve been using your recipes for years now and this one was just a hit …really delicious.
Can I do half of the recipe next time? Will it come out as fluffy?
Tnx
Hi Zorex! I’m glad you love the recipe! Without adjusting the pan size, it won’t be as thick
And fluffy.
I made this cheesecake recipe over the weekend and it was delicious! Everyone loved it and the cheesecake was gone within 30 minutes!
I’m so glad it was a hit, Aarya! Thank you so much for sharing that with me.
Hi! I’m so excited to make this. My son requested it for his birthday, he and my daughter love your videos 😊 my question is..do I have to use aluminum foil around the pan? I don’t like to use foil so I have none and I’m curious if there’s another way?
Hi Z! The foil is recommended because it helps prevent water from seeping through to the cheesecake. You can try my Easy Cheesecake with Blueberry Topping which does not require a water bath. You can switch out the blueberries and use the strawberry sauce.
You can actually cook this kind of cheesecake in an Instant Pot. That takes care of the water bath! You won’t get a crispy crust but it is still delicious crust. It’s hard to find a pan that will fit into an Instant pot, but they are out there.
At 41, I have never been a fan of cheesecake… until this recipe. I made it for my husband and decided to try a bite. It was amazing! I really think it’s the water bath method that makes the texture so much better than any cheesecake (even Cheesecake Factory professional cheesecakes) I have ever tried!
That’s just awesome! Thank you so much for sharing that with me!
Next time I need to double the graham cracker crumbs, I couldn’t get it to go 3/4 up the pan. I made a little more but the sides started crumbling when I messed with it to much. The cheesecake was delicious though.
Thank you so much for sharing that with me, Carol. I’m so glad you enjoyed it!
I never made a cheesecake before because my husband doesn’t care for it. It looked so good I had to try it. It turned our perfect and my husband loved it.
We’re so glad that you decided to try out recipe! Love that you enjoyed it.
Does the springform pan have to be buttered before adding the crust and cheesecake filling?
Hi Jacqueline! You do not have to butter the pan but I did line it with parchment paper at the bottom.
Hello Natasha,
I made this strawberry cheesecake and strawberry sauce for our Canada Day dessert.
I made it exactly as per your recipe and the family just LOVED it.
They said it was the creamiest cheesecake they have ever had and the the sauce just blew them away!
I have been following you for a year and a half since I retired and by far your recipes and videos are the absolute best.
You explain the process in such easy to understand ways and your personality and “fun” attitude make it so easy to learn.
I never baked before retiring and now love it.
Thank you and Happy 4th. Of July tomorrow!!
Alan
That’s wonderful, Alan! Thank you so much for the feedback. Happy 4th of July, have a blessed week!
I made your strawberry cheesecake and it was so creamy and delicious. I was hoping to post a picture but it didn’t work.
Hi Glenda! That’s amazing. So glad to hear that. Thank you for the feedback. You can’t upload a picture here but you can tag me on Instagram or Facebook. #natashaskitchen
Can’t wait to give this a try but would like to make it crustless so that it is gluten free. Any tips on baking without the crust?
Thanks!
Lidia
Hi Lidia! I have not tested this without a crust to advise. You can purchase GF graham crackers. I have seen them in stores.
I loved making this cheesecake since it turned out so well and impressed my family. Your directions were very clear and it seemed easy thanks again!!
Aww, that’s the best when the family loves what we make! Thank you so much for sharing that with me, Sheila!
Took a picture but can’t figure out how to send it!.. best cheesecake Iv ever ate!.. made strawberries with it because there in season! Delicious!
Hi Tory! That’s wonderful. I’m so glad you loved the cheesecake. I’d love to see a picture. You can tag me on Instagram or Facebook. #natashaskitchen
Looks good, can’t wait to try it. Saw Sharks on your hand stirring the strawberry sauce.
Thank you, Adrienne! Enjoy.
this is the most amazing cheesecake recipe that I have made in a while, and I cannot thank you enough for sharing this amazing recipe
That’s just awesome! Thank you for sharing your wonderful review, Jess!
Hi Natasha.
I see on your print menu there is a way to scale up this recipe. How long should I bake a 12 inch cheesecake?
Thank You
Hi Heidi, I haven’t tried this in a 12 inch pan to advise on bake times, but I imagine with some adjustments it will work well. You can scale up this recipe. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
This is the best cheesecake recipe ever. I mAke it for different occasions.
I’m so happy you found a favorite on my blog, Mary! Thank you so much for sharing that with me.
I have made this cheesecake a couple times already. It is the best cheesecake I’ve ever had. The only problem is, my oven only has four spots for racks. So there is no middle of my oven. It’s either on the second to the top or the second to the bottom. So the top always gets brown. But it always tastes wonderful!
Thank you so much for sharing that with me, Janet! I’m so glad it worked out well despite the oven issue!
I made this for a family reunion and it was gone within minutes! I think some even ate it before lunch. Haha!
I’m so glad it was a hit, Jessica!
This cheesecake was much easier to make than I thought it would be and it turned out perfect! Thank you for sharing this recipe, my family and I loved it!
I’m so glad to hear that Olivia! Thank you for sharing.
Hey Natasha!! I wanted to share a tip I use when I do a water bath for cheesecake.. I can never get the foil around the pan tight enough to prevent water so I get slow cooker liners and put the cheesecake pan inside of it.. works like a charm and no leaks!! 😁
That’s a great idea, Lidiya! Thank you for sharing that with us.