Name: Strawberry Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs¼ cup granulated sugar; ½ cup melted unsalted butter; 4 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; ⅔ cup sour cream; ⅔ cup heavy cream; 2 cups fresh strawberries, hulled and halved; ½ cup granulated sugar (for topping); 2 tablespoons lemon juice; 1 tablespoon cornstarch mixed with 2 tablespoons water

Every summer, the scent of ripe strawberries brings me back to the kitchen where my love for baking began. I spent my childhood picking fresh berries from my grandmother’s garden and watching her turn them into unforgettable desserts, especially her strawberry cheesecake. It was creamy, slightly tangy, and always the centrepiece of our summer table.

Now, as a professional chef, I’ve taken that beloved memory and given it my twist. This strawberry cheesecake recipe combines nostalgic comfort with a modern, elevated touch: a velvety cream cheese filling, peak-season strawberries, and a buttery graham cracker crust that holds it all together. Whether you’re just starting out or already confident in the kitchen, this is a dessert you’ll be proud to serve—and I can’t wait for you to try it.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the cheesecake filling:

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
⅔ cup sour cream
⅔ cup heavy cream

For the strawberry topping:

2 cups fresh strawberries, hulled and halved
½ cup granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water

Overhead shot of ingredients including strawberries, butter, eggs, cream cheese, and sugar on a white marble kitchen table — All the essential ingredients you need to make the perfect strawberry cheesecake.

Instructions

Step 1: Prep the crust

Preheat your oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Set aside to cool.

A spoon stirring graham cracker crumbs and melted butter in a clear glass bowl on a white surface — Start your cheesecake with this buttery graham cracker crust base.

Step 2: Make the filling

Beat cream cheese and sugar until smooth.
Add vanilla, then eggs one at a time, mixing slowly.
Blend in sour cream and heavy cream until just combined.
Pour the filling over the crust.

Electric mixer blending cream cheese and eggs in a large white bowl with vanilla and cracked egg nearby — Blend the cream cheese filling until smooth and creamy.

Step 3: Bake

Place the cheesecake in a water bath to prevent cracking.
Bake at 325°F for 55–65 minutes until centre is slightly jiggly.
Turn off the oven, crack the door, and let it cool for 1 hour.

✅ Need help with water baths? Check out this guide from King Arthur Baking on baking with water baths.

Step 4: Chill

Refrigerate the cheesecake for at least 4 hours or overnight.

Golden baked cheesecake in a springform pan cooling on a wire rack — Let the cheesecake cool slowly before chilling to prevent cracks.

Step 5: Strawberry topping

In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
Cook until strawberries break down slightly.
Stir in the cornstarch slurry and simmer until thickened.
Let cool, then spoon over chilled strawberry cheesecake before serving.

Tips for Beginners

If this is your first time making a strawberry cheesecake, don’t worry—this recipe is very approachable. Here are a few beginner-friendly tips to help you succeed:

Bring ingredients to room temperature: Cold cream cheese can create lumps in your batter. Let all the dairy sit out for about 30 minutes before mixing.
Don’t rush the chilling time: Cheesecake needs time to set properly. Chill for at least 4 hours, but overnight is even better.
Use a springform pan: This special pan lets you release the cheesecake without turning it upside down, which is key for a clean finish.
Line the bottom: Place a round of parchment paper in the bottom of the pan to help prevent sticking.
No water bath? Use a tray of hot water: If you’re intimidated by a traditional water bath, place a tray of hot water on the lower rack while baking—it’ll still add moisture to the oven.

👉 Want another beginner dessert to try next? Check out these 3-ingredient biscuits—perfect for practice!

Tips for Advanced Bakers

Ready to elevate your strawberry cheesecake game? These pro tips from Chef Emma will help you take it to the next level:

Infuse the filling: Steep vanilla bean or lemon zest into the cream before mixing for a subtle depth of flavour.
Whip the cream separately: Fold in whipped heavy cream at the end for an ultra-light texture without compromising structure.
Try sous vide baking: If you have the tools, baking cheesecake sous vide-style in jars delivers perfect texture every time. See how it plays into these easy caramel cheesecake bars.
Use gelatin for stability: Add a small amount of bloomed gelatin into the strawberry topping for a cleaner cut and firmer texture.
Garnish like a pro: Top with mint leaves, white chocolate curls, or gold-dusted berries for a bakery-style finish.

What to Serve With Strawberry Cheesecake

Pair your strawberry cheesecake with:

Drinks:

Sparkling wine or Prosecco – light and bubbly, perfect for summer.
Iced herbal tea – mint or green tea refreshes without adding sweetness.
Coffee or espresso balances the richness for a cozy dessert finish.

Sides:

Fresh fruit salad – light, colorful, and seasonal.
Mini lemon bars – a tangy contrast to the creamy cheesecake.
Dark chocolate-dipped strawberries – an elegant, matching treat.

Simple pairings like these elevate your strawberry cheesecake from great to unforgettable, whether it’s a casual brunch or a summer soirée.

Variations

No-Bake Option: Use gelatin in the filling and skip the oven.
Berry Mix: Add raspberries and blueberries to the topping.
Chocolate Drizzle: A swirl of dark chocolate ganache adds decadence.

FAQs

Can I freeze this strawberry cheesecake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

How do I know it’s done baking?
The centre should have a slight jiggle, and the edges should be set.

Can I use frozen strawberries?
Absolutely—thaw and drain them first.

Can I make this recipe gluten-free?
Absolutely. Use gluten-free graham crackers for the crust, and ensure all other ingredients are certified gluten-free.

How long does strawberry cheesecake last in the fridge?
Up to 5 days if covered well. For longer storage, freeze it without the topping for up to 2 months.

Conclusion: A Summer Must-Bake

This strawberry cheesecake recipe is more than just a sweet finish to a meal—it’s a celebration of summer’s sun-ripened bounty and the timeless charm of American home baking. Every slice captures the essence of the season: juicy strawberries, a velvety cream cheese filling, and a buttery graham cracker crust that melts on the tongue.

Whether you’re preserving a cherished family tradition or starting one of your own, this strawberry cheesecake invites connection, joy, and just the right amount of indulgence. With simple ingredients, clear guidance, and the thoughtful touch of Chef Emma, you’re not just following a recipe—you’re creating a moment to share, to remember, and to savor.

So preheat your oven, gather those berries, and let your kitchen fill with the scent of summer. Because some desserts aren’t just made to eat—they’re made to tell a story.

Strawberry Cheesecake

Table of Contents