Strawberry Cheesecake Recipe

side view of a slice of cheesecake with strawberry sauce on top.

5 from 1 vote

Strawberry cheesecake topped with fresh strawberry sauce is the perfect ending to any meal. It's perfectly rich, creamy, tangy, and sweet!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time1

Chill Time4

Total Time5 30

Course: cheesecake, Dessert

Cuisine: American

Servings: slices

Author: Krista Teigen

Equipment

Kitchen Scale (optional)
Food Processor
9-inch Springform Pan
Hand Mixer

Ingredients

For the Crust

16 graham cracker sheets 252 grams, crushed
3 tablespoons granulated sugar 38 grams
½ cup unsalted butter 113 grams, melted (1 stick)
⅛ teaspoon kosher salt

For the Cheesecake

32 ounces cream cheese 907 grams, room temperature (4 bricks)
1½ cups granulated sugar 300 grams
½ cup sour cream 114 grams, room temperature
4 large eggs 200 grams, room temperature
1 teaspoon pure vanilla extract 4 grams

For the Strawberry Topping

16 ounces fresh strawberries 454 grams, trimmed and sliced in half
½ cup granulated sugar 100 grams
1 tablespoon fresh lemon juice 14 grams (from ½ lemon)
1 tablespoon cornstarch 7 grams
2 tablespoons water 28 grams

Instructions

For the Crust

Preheat the oven to 325°F.
Crush the graham crackers by adding them to a food processor and pulsing until they’re crumbs. Or add the graham crackers to a gallon-size sealable plastic bag and crush them with a rolling pin.
16 graham cracker sheets
In a medium bowl, combine the crushed graham crackers, sugar, melted butter, and salt.
3 tablespoons granulated sugar, ½ cup unsalted butter, ⅛ teaspoon kosher salt
Press the mixture into the bottom and up the sides of a 9-inch springform cake pan. Use the bottom of a measuring cup to do this.
Bake for 10 minutes.

For the Cheesecake

In a large bowl, use a hand mixer to beat the cream cheese until smooth. Add in the sugar and beat again.
32 ounces cream cheese, 1½ cups granulated sugar
Add in the sour cream, eggs, and vanilla extract and beat until smooth.
½ cup sour cream, 4 large eggs, 1 teaspoon pure vanilla extract
Pour the filling onto the crust. Wrap aluminum foil around the pan to prevent leaking. Then, place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches about 2 inches up the sides of the pan.
Bake for 60-70 minutes until the edges have set, but the middle is still a bit jiggly when the pan is tapped.

For the Strawberry Topping

Add the strawberries, sugar, and lemon juice to a large saucepan set over medium heat.
16 ounces fresh strawberries, ½ cup granulated sugar, 1 tablespoon fresh lemon juice
Simmer for 10 minutes, or until the strawberries have softened. Mix the cornstarch with the water, stir into the strawberry sauce, and continue to simmer until thickened. Store the strawberry sauce in the refrigerator until ready to use.
1 tablespoon cornstarch, 2 tablespoons water

For Assembly

Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
Before serving, spoon the strawberry sauce over the cheesecake. Serve with extra strawberry sauce on the side.

Notes

Storage: Store strawberry cheesecake (keep the strawberry topping separate) tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition