Ultimate Strawberry Cheesecake Recipe

Rich, creamy, and crowned with glossy strawberries, this cheesecake tastes like summer in every bite and is the best strawberry cheesecake recipe you’ll make at home. I developed and refined this version over years in a pastry kitchen and tested it 10 times to nail texture and baking time. The crust stays crisp, the filling is silky, and the strawberry topping balances sweetness with bright acid. I’ll walk you through the exact steps, tools, and pro tips I use so you avoid the usual pitfalls—cracks, soggy crust, or overbaked centers. If you want a confident, repeatable dessert that feeds a crowd, this is it. For a quick twist or cookie-inspired treats, try a related idea from our collection like the bake strawberry cheesecake guide as a follow-up. Now let’s get into the recipe.

Why This Recipe Works

Even bake: a gentle water bath stabilizes the filling and prevents cracking while giving a smooth texture.
Balanced filling: a mix of cream cheese, sour cream, and egg yolks adds silkiness without being overly heavy.
Crisp crust: lightly toasted graham crumbs stay firm because we bake the crust briefly before adding filling.
Glazed strawberries: quick maceration plus a light cornstarch glaze gives shine and prevents sogginess.
Tested timings: oven temps and bake times were adjusted across multiple trials to ensure a jiggle in the center—not liquid—at pull time.

Ingredients Breakdown

Crust — 200 g (1 3/4 cups) graham cracker crumbs and 50 g (1/4 cup) granulated sugar with 115 g (1/2 cup) unsalted butter melted. The crumbs bind with butter to form a crunchy base. Toasting the crumbs for 5 minutes deepens flavor.
Cream cheese — 900 g (2 lb) full-fat cream cheese, softened. Use block-style cream cheese, not whipped, for structure and tang.
Sugar — 200 g (1 cup) granulated sugar. It sweetens without making the filling collapse.
Eggs — 3 large whole eggs plus 2 large egg yolks. Yolks add richness while whole eggs provide lift.
Sour cream — 240 g (1 cup) sour cream. Adds tang and a silkier mouthfeel; swapping Greek yogurt is fine but expect a tangier flavor.
Vanilla — 2 tsp (10 ml) pure vanilla extract for aroma.
Lemon — 1 tbsp (15 ml) fresh lemon juice brightens the filling.
Cornstarch — 1 tbsp (8 g) cornstarch stabilizes the filling; it helps prevent cracks.
Salt — 1/2 tsp Diamond Crystal kosher salt (if using Morton’s, use 1/4 tsp). Salt rounds out sweetness.
Strawberries — 500 g (about 4 cups sliced) fresh strawberries for the topping. Macerate with sugar to draw out juices.
Glaze — 60 ml (1/4 cup) water, 2 tbsp (16 g) granulated sugar, and 1 tsp (3 g) cornstarch to make a clear glaze. This keeps berries glossy and intact.
Substitution note: For a New York style cheesecake variation, increase cream cheese to 1,200 g and omit sour cream; expect a denser texture. For gluten-free crust, substitute crushed gluten-free graham crackers 1:1.

Essential Equipment

9-inch (23 cm) springform pan, 3-inch (7.5 cm) tall. The filling volume needs a 9-inch pan to avoid overflow.
Roasting pan large enough for a water bath. If you don’t have one, use a deep baking sheet and fold foil to raise the springform.
Stand mixer or heavy-duty hand mixer. A whisk will struggle to fully smooth cream cheese.
Food processor or rolling pin for crushing crackers.
Offset spatula and fine-mesh sieve for smoothing and dusting.
Instant-read thermometer to check doneness (recommended).
If you don’t own a springform pan, line an 9-inch cake pan with foil and remove by inverting onto a plate; it’s trickier but possible. For more creative variations, check this indulge crispy strawberry cheesecake idea.

Step-by-Step Instructions

Prep time 30 minutes; Cook time 1 hour; Inactive time 8 hours chilling; Total time ~9 hours 30 minutes. Makes 12 slices.

Step 1: Make and prebake the crust

300 g (about 2 1/4 cups) graham cracker crumbs? Use 200 g (1 3/4 cups) — mix with 50 g (1/4 cup) sugar and 115 g (1/2 cup) melted unsalted butter. Press firmly into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake at 175°C (350°F) for 8 minutes until fragrant and set; cool while you make filling. This prevents a soggy base.

Step 2: Bring cream cheese to room temperature

Set 900 g (2 lb) block cream cheese on the counter for 30–45 minutes so it softens. Cold cream cheese will create lumps. Use a mixer on low and scrape the bowl often.

Step 3: Beat the filling until smooth

Beat the cream cheese with 200 g (1 cup) sugar on medium-low for 2–3 minutes until smooth. Add 3 whole eggs and 2 yolks one at a time, mixing 20–30 seconds after each. Add 240 g (1 cup) sour cream, 2 tsp (10 ml) vanilla, 1 tbsp (15 ml) lemon juice, 1 tbsp (8 g) cornstarch, and 1/2 tsp salt; mix just until combined. Do not overmix — stop as soon as no dry streaks remain.

Step 4: Assemble and prepare the water bath

Pour filling into the cooled crust and smooth the top with an offset spatula. Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan in a roasting pan and add hot water to the roasting pan until it reaches halfway up the springform side. This water bath creates gentle, even heat and reduces cracks.

Step 5: Bake until set but slightly jiggly

Bake at 160°C (325°F) for 50–60 minutes. The center should still have a slight jiggle—about 2–3 cm (1 inch) across—and an instant-read thermometer near the center should read around 60–65°C (140–149°F). Remove the pan from the water bath and cool on a wire rack for 1 hour. This slow cooling helps prevent sudden temperature shock that causes cracking.

Step 6: Chill thoroughly

After an hour at room temperature, run a knife around the pan edge to loosen, then refrigerate uncovered for at least 8 hours, preferably overnight. Chilling sets the texture and makes slicing clean.

Step 7: Make the strawberry topping

While the cake chills, combine 500 g (about 4 cups) sliced strawberries with 25 g (2 tbsp) sugar and let sit for 15 minutes to macerate. For the glaze, whisk 60 ml (1/4 cup) water, 2 tbsp (16 g) sugar, and 1 tsp (3 g) cornstarch in a small saucepan. Cook over medium heat, stirring, until thick and clear, about 2 minutes. Stir in 1 tbsp (15 ml) lemon juice, cool slightly, then toss with macerated berries. Spoon over chilled cheesecake just before serving.

Expert Tips & Pro Techniques

Resting matters: Let cream cheese sit at room temperature for 30–45 minutes. Soft cheese mixes smoothly and reduces air whipping.
Avoid overbaking: Pull the cake when the center still jiggles. It will finish setting as it cools.
Crack prevention: Use a water bath and cool slowly. Run a thin knife between cake and pan right after the first hour to release edges.
Make-ahead: You can bake the cheesecake up to 48 hours ahead and keep it chilled, then top with strawberries just before serving.
Professional trick: Strain the cooled filling through a fine-mesh sieve before pouring into the crust for an ultra-silky surface.
Common mistake: Opening the oven during the last 20 minutes creates temperature fluctuation and can sink the center. Resist checking too often.

Storage & Reheating

Refrigerator: Store in the springform pan or an airtight container for up to 5 days. Keep the topping separate if possible for the first 2 days to avoid sogginess.
Freezer: Cheesecake freezes well. Wrap tightly in plastic wrap and then foil or place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Serve cold or bring slices to room temperature for 20–30 minutes before serving. If you prefer warm slices, reheat single slices in a 150°C (300°F) oven for 6–8 minutes; avoid microwaving to protect the crust.

Variations & Substitutions

No-Bake Strawberry Cheesecake: Use 900 g (2 lb) cream cheese with 1 can (397 g) sweetened condensed milk and 240 g (1 cup) heavy cream whipped to soft peaks. Chill for 6 hours. Baking time is eliminated; texture is lighter.
Gluten-Free Version: Replace graham crumbs with 200 g (1 3/4 cups) gluten-free cookie crumbs, press and bake the same. Baking time unchanged.
Lower-Sugar Option: Reduce sugar in filling to 150 g (3/4 cup) and use a fruit-forward topping to keep brightness. Expect a slightly less sweet final product.
Vegan Adaptation: Use 1,000 g (about 4 cups) blended silken tofu and 300 g (about 10 oz) vegan cream cheese, plus 100 g (1/2 cup) maple syrup and 3 tbsp (24 g) cornstarch; bake similarly but check for firmer set—baking time may increase by 10–15 minutes.

Serving Suggestions & Pairings

Simple garnish: Serve each slice with a dollop of lightly sweetened whipped cream and a mint leaf.
Beverage pairings: Offer a late-harvest Riesling or cold-brew coffee to cut the richness.
Dessert plate: Add a small scoop of vanilla bean ice cream and a few crushed pistachios for crunch.
For a portable party version, try mini versions; for ideas, see our mini strawberry cheesecakes post.

Nutrition Information

Per serving (1 slice, recipe makes 12):

Calories: 520 kcal
Total Fat: 36 g
Saturated Fat: 20 g
Cholesterol: 160 mg
Sodium: 310 mg
Total Carbohydrates: 37 g
Dietary Fiber: 1 g
Sugars: 25 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake crack on top?
A: Cracks usually come from rapid temperature changes or overbeating. Use a water bath, cool the cake slowly, and avoid whipping extra air into the batter.

Q: Can I make this cheesecake without eggs?
A: Yes. For an egg-free bake, replace eggs with 120 g (1/2 cup) silken tofu blended smooth or use a commercial egg replacer per package directions. Texture will be slightly less rich.

Q: Can I double this recipe?
A: Yes if you have a bigger pan and oven space. Use two 9-inch pans instead of one large pan to keep baking even. Increase bake time by about 10–15 minutes if the pan depth increases.

Q: Can I prepare this the night before?
A: Absolutely. Bake, cool, and refrigerate overnight. Add the strawberry topping just before serving for the best texture.

Q: How long does this cheesecake keep in the fridge?
A: Stored properly in an airtight container, it keeps 4–5 days in the refrigerator. For longer storage, freeze up to 2 months.

Q: My crust went soggy—what happened?
A: Likely the crust wasn’t prebaked or the topping sat on it too long. Always prebake for 8 minutes and add toppings only before serving or keep them separate.

Q: Can I use frozen strawberries for the topping?
A: Yes. Thaw and drain excess liquid first, then gently toss with the glaze. Expect a softer texture than with fresh berries.

Try strawberry cheesecake cookies for a handheld twist on the flavor, or explore cookie ideas at strawberry cheesecake cookies if you want a dessert table variation.

Conclusion

If you love creamy, stable cheesecake with bright strawberry flavor, this recipe delivers consistent results every time. For another highly rated approach to a classic style, compare methods in this detailed guide to The Best Recipe for Homemade New York Style Cheesecake. For a different fruit pairing and glaze technique, see the inspiration in The ultimate cheesecake with pinapple strawberry topping.