Fresh Strawberry Cheesecake

Short Description

This Fresh Strawberry Cheesecake features a rich, creamy filling nestled atop a buttery graham cracker crust, all crowned with a vibrant, homemade strawberry topping. Perfect for any occasion, this dessert combines classic flavors with a delightful presentation.​

Why You’ll Love This Recipe

• Creamy Texture: The cheesecake boasts a smooth and velvety consistency that melts in your mouth.
• Fresh Strawberry Topping: A luscious strawberry sauce made from ripe strawberries adds a burst of fruity flavor.
• Buttery Graham Cracker Crust: Provides a crunchy contrast to the creamy filling.
• Make-Ahead Friendly: Ideal for preparing in advance, allowing flavors to meld beautifully.
• Crowd-Pleaser: A classic dessert that appeals to a wide range of palates.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted​BAKE WITH ZOHA+8Preppy Kitchen+8Baked By An Introvert+8RecipeTin Eats+10Baked By An Introvert+10Preppy Kitchen+10Allrecipes+5Unpeeled Journal+5Baked By An Introvert+5

For the Cheesecake Filling

• Cream cheese, softened
• Granulated sugar
• Sour cream
• Vanilla extract
• Salt
• Large eggs, room temperature​Natasha’s Kitchen+4Unpeeled Journal+4Nombeah+4Baked By An Introvert+1Sugar Spun Run+1Baked By An Introvert+2Nombeah+2Sugar Spun Run+2Allrecipes+2Sugar Spun Run+2Natasha’s Kitchen+2Nombeah+3Natasha’s Kitchen+3Baked By An Introvert+3

For the Strawberry Topping

• Fresh strawberries, diced
• Cornstarch
• Granulated sugar
• Vanilla extract
• Salt​Your Homebased Mom+7Baked By An Introvert+7Preppy Kitchen+7Bon Appétit+4Preppy Kitchen+4Allrecipes+4

Directions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • Combine graham cracker crumbs, sugar, and melted butter.
   • Press the mixture into the bottom and up the sides of a 9-inch springform pan.
   • Bake for 10 minutes and set aside to cool.​Sugar Spun Run+2Baked By An Introvert+2Preppy Kitchen+2
2. Make the Cheesecake Filling:
   • Reduce oven temperature to 300°F (150°C).
   • In a large bowl, beat the cream cheese until smooth.
   • Add sugar and sour cream, mixing until well combined.
   • Stir in vanilla extract and salt.
   • Gently incorporate the eggs one at a time, mixing just until combined.
   • Pour the filling over the prepared crust.​Baked By An Introvert
3. Bake the Cheesecake:
   • Place the springform pan in a larger roasting pan.
   • Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
   • Bake for 1 hour, then turn off the oven and let the cheesecake sit inside for another hour.
   • Remove from the oven and cool completely on a wire rack.
   • Refrigerate for at least 4 hours or overnight.​Baked By An Introvert
4. Prepare the Strawberry Topping:
   • In a blender or food processor, puree half of the strawberries with cornstarch.
   • Transfer the puree to a saucepan, add sugar, and cook over medium heat until thickened.
   • Remove from heat, stir in vanilla extract, salt, and the remaining diced strawberries.
   • Allow the topping to cool before spreading over the chilled cheesecake.​Allrecipes+1Preppy Kitchen+1Baked By An Introvert+1Teen Vogue+1

Servings and Timing

• Servings: 12
• Preparation Time: 45 minutes
• Cooking Time: 1 hour
• Cooling and Chilling Time: At least 5 hours
• Total Time: Approximately 6 hours 45 minutes​Nombeah+4Preppy Kitchen+4Baked By An Introvert+4Baked By An Introvert+1Nombeah+1

Variations

• No-Bake Version: Use a no-bake cheesecake filling and refrigerate until set.
• Chocolate Crust: Substitute chocolate wafer cookies for graham crackers.
• Berry Medley Topping: Combine strawberries with blueberries and raspberries for a mixed berry topping.
• Mini Cheesecakes: Prepare in muffin tins for individual servings.
• Gluten-Free: Use gluten-free graham crackers for the crust.​

Storage/Reheating

• Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: Freeze the cheesecake without the strawberry topping for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best served chilled; reheating is not recommended.​Your Homebased Mom

FAQs

What is the purpose of the water bath when baking cheesecake?

A water bath helps to evenly distribute heat around the cheesecake, preventing cracks and ensuring a smooth texture.​Baked By An Introvert+2Nombeah+2RecipeTin Eats+2

Can I use frozen strawberries for the topping?

Yes, frozen strawberries can be used; however, fresh strawberries are preferred for optimal flavor and texture.​Sugar Spun Run

How do I know when the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle when gently shaken.​Preppy Kitchen

Can I make this cheesecake ahead of time?

Absolutely. It’s recommended to make the cheesecake a day in advance to allow it to set properly.​

What can I use if I don’t have a springform pan?

A deep cake pan can be used, but ensure it’s well-lined with parchment paper for easy removal.​Baked By An Introvert+8Sugar Spun Run+8Natasha’s Kitchen+8

How can I prevent cracks in my cheesecake?

Avoid overmixing the batter, use a water bath during baking, and allow the cheesecake to cool gradually.​Nombeah

Is it necessary to chill the cheesecake overnight?

Chilling overnight allows the flavors to develop and the texture to set firmly, resulting in the best

Print