Quick Strawberry Cheesecake Recipe

I find that a good strawberry cheesecake balances rich, dense creaminess with the bright acidity of fresh fruit.

While many people feel intimidated by water baths and cracking tops, I promise the process is actually quite therapeutic. This strawberry cheesecake recipe relies on patience rather than complex techniques to achieve that signature smooth texture.

What Makes This Strawberry Cheesecake a Keeper

Most recipes complicate things with too many steps, but I prefer keeping the focus on high-quality dairy and ripe berries. You get a result that tastes authentic and honest without needing a culinary degree to pull off.

The homemade sauce on top acts as a fresh counterpoint to the dense filling underneath. It allows the strawberry cheesecake to feel lighter on the palate despite being a rich, indulgent treat.

I also appreciate how this dessert can be made a day in advance, which takes the pressure off when hosting dinner. It actually tastes better after resting, allowing the vanilla and tang of the cheese to meld completely.

If you enjoy the balance of sweet and tart flavors here, you might also like my Zesty Heath Bar Cookies Recipe for a crunchy alternative. For another creamy dessert option that fits cooler weather, the Cozy Pumpkin Cheesecake Pie Recipe is a wonderful choice.

Gathering Your Strawberry Cheesecake Ingredients

Here are the kitchen staples and fresh produce required for this recipe:

• Graham Crackers: You will need enough crumbs to form a solid, thick base for the filling.
• Unsalted Butter: Melted butter acts as the glue that holds the crust together during baking.
• Granulated Sugar: This sweetens both the crust and the cream cheese mixture without overpowering the tang.
• Cream Cheese: Use full-fat brick style cheese softened to room temperature for the smoothest batter.
• Sour Cream: I add this to create a slight tang and a softer, more velvety texture.
• Vanilla Extract: A generous splash enhances the sweet, creamy aroma of the filling.
• Eggs: Large eggs provide structure and richness, but must be at room temperature.
• Fresh Strawberries: Ripe, red berries are essential for the sauce topping.
• Lemon Juice: A squeeze of citrus brightens the strawberry flavor and helps the sauce set.
• Cornstarch: This thickens the fruit topping into a glossy glaze that sits perfectly on the cake.

My Method for Strawberry Cheesecake

Let’s get cooking!

1. Prepare the Crust: I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the pan using the bottom of a glass to ensure it is packed tight. Bake the crust for 10 minutes, then set it aside to cool completely while you work on the filling.
2. Mix the Filling: In a large mixing bowl or stand mixer, I beat the room temperature cream cheese and sugar on medium-low speed until it is completely smooth and creamy. Scrape down the sides of the bowl often to avoid any lumps. I then mix in the sour cream, vanilla, and lemon juice until combined. Add the eggs one at a time, mixing on low speed just until blended after each addition; be very careful not to overmix at this stage, or you will whip too much air into the batter.
3. Bake with Water Bath: Pour the batter over the cooled crust and smooth the top with a spatula. I wrap the bottom of the springform pan securely in heavy-duty aluminum foil and place it inside a large roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan. Bake for 55 to 70 minutes, or until the center is set but still wobbles slightly like Jell-O when the pan is nudged.
4. Cool Gradually: Turn off the oven and crack the door open slightly, leaving the strawberry cheesecake inside for one hour. This slow cooling prevents the surface from cracking due to sudden temperature changes. Remove it from the oven and water bath, let it cool completely on a wire rack, then cover and refrigerate for at least 4 hours, though I prefer chilling it overnight.
5. Make the Topping: While the cake chills, I combine sliced strawberries, sugar, cornstarch, and a splash of water in a small saucepan over medium heat. Cook, stirring constantly, until the strawberries break down slightly and the sauce thickens into a glossy glaze, which usually takes about 5 to 7 minutes. Let the sauce cool completely before spooning it generously over the chilled cake just before serving.

Pro Tips for Strawberry Cheesecake

Room temperature ingredients are non-negotiable for a smooth batter without lumps. If the cream cheese is too cold, you will end up overbeating the mixture and causing cracks in your strawberry cheesecake.

I always suggest using a water bath, even if it seems like extra work. The gentle steam cooks the eggs slowly and prevents the edges from drying out before the center sets.

Do not rush the cooling process or the texture will suffer significantly. I let the cheesecake sit in the turned-off oven for an hour so it adjusts gradually to the temperature change.

How to Serve This Strawberry Cheesecake

I prefer slicing this dessert when it is completely cold from the fridge for the cleanest cuts. Wiping your knife with a warm, damp cloth between each slice helps maintain that professional strawberry cheesecake look.

Fresh mint leaves or a dollop of extra whipped cream make lovely garnishes if you are serving guests. The bright red sauce looks stunning against a simple white plate for an elegant presentation.

If you try this recipe, I’d love to see it! Follow along on Pinterest for more baking inspiration.

Strawberry Cheesecake Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 40 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A rich and creamy homemade strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping. Perfect for spring and summer desserts.

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Ingredients

• 1/4 cup cornstarch
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 4 large eggs, room temperature
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups granulated sugar, divided
• 1 1/2 cups graham cracker crumbs
• 4 cups fresh strawberries, hulled and sliced
• 32 oz cream cheese, softened (4 blocks)

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Instructions

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
2. Beat the softened cream cheese and 1 cup of sugar on medium-low speed until smooth. Mix in the sour cream, vanilla, and lemon juice. Add eggs one at a time, mixing on low just until incorporated. Do not overmix.
3. Pour the batter over the crust. Wrap the pan in foil and place in a roasting pan filled with hot water (water bath). Bake for 55-70 minutes until the edges are set but the center wobbles slightly.
4. Turn off the oven and open the door slightly. Let the cheesecake cool inside for 1 hour. Remove, cool completely on a rack, then refrigerate for at least 4 hours or overnight.
5. In a saucepan, combine strawberries, remaining 1/4 cup sugar, and cornstarch. Cook over medium heat until thickened and glossy (5-7 mins). Cool completely before topping the chilled cheesecake.

Notes

Ensure all dairy ingredients are at room temperature before starting to prevent lumps.

• Prep Time: 25 min
• Chilling Time: 5 hr
• Cook Time: 1 hr 15 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 32g
• Sodium: 310mg
• Fat: 34g
• Saturated Fat: 19g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 145mg

Keywords: strawberry cheesecake recipe, easy cheesecake, homemade dessert, spring baking