If you’re anything like me, a slice of cheesecake is pure bliss — especially when it’s bursting with fresh strawberries. This Strawberry Cheesecake Recipe is one of my all-time favorites because it strikes the perfect balance: creamy but not overly dense, with a sweet, tangy strawberry sauce that’s just heavenly. Whether you’re making it for a special occasion or just because you deserve a treat, you’ll find this recipe super approachable and totally worth every minute. Stick with me through the steps and I promise you’ll be slicing into a fan-freaking-tastic cheesecake in no time!
Why You’ll Love This Recipe
- Light yet creamy texture: Unlike those super dense cheesecakes, this one is smooth and silky, perfect if you want something rich but not heavy.
- Strawberry sauce magic: The homemade strawberry topping is sweet, slightly tart, and complements the cheesecake beautifully.
- Simple ingredients: You probably have most of these in your pantry, so no hunting down exotic stuff.
- Easy to follow: I broke down the steps clearly, and I’ve included tips from my own experience to help you get it perfect the first time.
Ingredients You’ll Need
All the ingredients in this Strawberry Cheesecake Recipe work beautifully to create that luscious cheesecake you crave. Picking quality cream cheese and fresh strawberries really makes a difference, so keep that in mind when shopping.
- Plain biscuits (Arnott’s Marie or Graham crackers): These form the crunchy, buttery base; you want something mild in flavor with a good bite.
- Unsalted butter: Melted to bind your crust together perfectly — be sure it’s unsalted so you control the seasoning.
- Cream cheese (softened): The star of your cheesecake; soften it at room temp for a smooth batter without lumps.
- Plain flour (all-purpose): Just a bit to stabilize the filling so it sets nicely without cracks.
- Vanilla extract: Adds a lovely warm flavor that amps up the overall taste.
- Sour cream (full fat): This keeps the cheesecake creamy and adds a subtle tang that balances the sweetness.
- Caster sugar (superfine): Dissolves quickly for a silky texture; avoid granulated if you can.
- Lemon zest: Adds fresh brightness to the cheesecake filling.
- Eggs (room temperature): These bind everything together; room temp eggs whip in better, preventing curdling.
- Strawberries: Use fresh and ripe ones — half diced for the sauce, half halved for topping.
- Lemon juice or water: To help the strawberry sauce come together.
- White sugar: Sweetens the strawberry sauce just right.
- Cornflour (cornstarch): Thickens the sauce so it’s perfect to spoon over your slices.
- Water: For the sauce; just enough to blend with cornflour and lemon juice.
Variations
I love making this Strawberry Cheesecake Recipe just as is, but you can totally customize it depending on what you and your family enjoy. It’s super forgiving, so don’t hesitate to experiment!
- Gluten-free crust: Swap plain biscuits for gluten-free cookies and you’re good to go — my cousin tried this and the family never noticed the difference.
- Dairy-free version: Use dairy-free cream cheese and butter substitutes; just watch the texture as dairy-free options sometimes affect firmness slightly.
- Mixed berry topping: I once swapped strawberries for a berry medley of raspberries and blueberries — equally delicious and colorful!
- Lemon twist: Increase lemon zest and juice for a tangier cheesecake that’s refreshingly bright.
How to Make Strawberry Cheesecake Recipe
Step 1: Crush and Press the Crust
Start by crushing your biscuits into fine crumbs. I usually pop mine into a ziplock bag and bash with a rolling pin—it’s quick and mess-free. Then mix the crumbs with melted unsalted butter until combined. Press this mixture firmly into the base of your springform pan. This step is key because a tightly packed crust prevents crumbling when slicing. Pop the crust in the fridge while you prepare the filling to let it firm up.
Step 2: Whip Up the Creamy Filling
Beat the softened cream cheese with flour, vanilla extract, and sour cream until smooth and silky—no lumps here! Slowly add sugar and lemon zest, then incorporate the eggs one at a time, mixing gently after each to keep the batter airy. I learned the hard way that overbeating eggs can cause cracks, so take it slow. Once combined, pour the filling over your chilled crust.
Step 3: Bake to Perfection
Bake your cheesecake at a moderate temperature for about 55 minutes. You’ll want the edges to be just set but the center still slightly jiggly when you gently shake the pan — it’ll firm up as it cools. I usually bake mine on a middle rack with a pan of water underneath to keep the environment moist, which helps prevent cracking.
Step 4: Make the Strawberry Sauce
While your cheesecake bakes or cools, toss diced strawberries with lemon juice (or water) and white sugar in a saucepan over medium heat. Once softened, mix cornflour with water, then stir it in to thicken the sauce. It barely takes 5 minutes and that sauce is seriously next-level—sweet, tangy, and bursting with berry goodness.
Step 5: Cool, Top, and Chill
Once your cheesecake is completely cool, spread or spoon the luscious strawberry sauce evenly on top and arrange the halved strawberries for an elegant finish. Then pop it in the fridge for a few hours or overnight to set fully. I promise, the wait is worth it!
Pro Tips for Making Strawberry Cheesecake Recipe
- Room Temperature Ingredients: Make sure cream cheese and eggs are room temp before mixing to avoid lumps and cracks.
- Don’t Overbeat the Batter: Overmixing incorporates excess air, which can cause cracks — mix just until smooth.
- Water Bath Baking: I use a pan of hot water under the cheesecake to keep moisture in and prevent drying or cracking.
- Strawberry Sauce Timing: Make the sauce while the cheesecake bakes or cools so you can assemble immediately, avoiding sogginess.
How to Serve Strawberry Cheesecake Recipe
Garnishes
I love topping this cheesecake with fresh halved strawberries and a few mint leaves for a pop of color and freshness. Sometimes, I dust a little powdered sugar over the top just before serving — it feels a bit festive and adds a delicate sweetness.
Side Dishes
This strawberry cheesecake pairs beautifully with a simple cup of espresso or a lightly sweetened iced tea. For a brunch spread, I like serving it alongside fresh fruit salad or even a dollop of whipped cream for extra indulgence.
Creative Ways to Present
For birthdays or special events, I’ve layered slices of the cheesecake in clear glass cups with strawberry sauce in between for elegant individual servings. You can also pipe whipped cream rosettes around the edges and sprinkle chopped nuts or freeze-dried strawberry powder for a gourmet look that wows guests.
Make Ahead and Storage
Storing Leftovers
I always store leftover cheesecake in an airtight container in the fridge. It’s best eaten within 3-4 days — the flavor stays fresh, and the texture remains creamy without getting soggy. Make sure to bring it to room temperature for about 15 minutes before serving for that melt-in-your-mouth experience.
Freezing
If you want to save some for later, this Strawberry Cheesecake Recipe freezes well. I slice it first, then wrap each piece tightly in plastic wrap and place in a freezer-safe container. When thawing, do so overnight in the fridge to keep the texture intact.
Reheating
I usually don’t reheat cheesecake because it’s best enjoyed cold or at room temp. But if you want to warm it just a bit (say you like it slightly softer), leave it out at room temperature for 20–30 minutes. Microwaving tends to ruin the texture, so I’d avoid that.
FAQs
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Can I use other berries besides strawberries in this cheesecake?
Absolutely! While this recipe is designed for strawberries, you can substitute raspberries, blueberries, or a mixed berry combo for the topping. Just adjust the sugar slightly depending on berry sweetness, and you’ll have a deliciously fresh take each time.
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Why is my cheesecake cracking on top? How can I prevent it?
Cracks often happen when the batter is overmixed, or the oven is too hot. Mixing gently and baking cheesecake with a water bath, as I do, adds moisture that helps prevent cracks. Also, avoid opening the oven door frequently during baking to keep the temperature steady.
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Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes better after resting overnight in the fridge because the flavors meld beautifully. You can also prepare the crust and filling a day ahead and bake it the next day before adding the strawberry sauce.
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What’s the best way to get a smooth, lump-free cheesecake filling?
Make sure your cream cheese is fully softened to room temperature before mixing. Beat it gently at first to break down lumps, then gradually add other ingredients. Using a hand mixer or stand mixer on low speeds works great to keep batter smooth without overmixing air.
Final Thoughts
I absolutely love how this Strawberry Cheesecake Recipe turns out every time — it’s become a staple in my home for celebrations and quiet nights when we just want that sweet comfort. I used to be intimidated by cheesecakes, but this recipe’s clear steps and tips helped me nail it quickly. I’m betting you’ll enjoy making it as much as I do, and your family will go crazy for those layers of creamy cheesecake and fresh strawberry sauce. So grab those berries, and let’s make something deliciously unforgettable together!
Print
Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A light-yet-rich strawberry cheesecake featuring a creamy but not dense cream cheese filling on a buttery biscuit base, topped with a luscious homemade strawberry sauce. This dessert is a perfect balance of tangy and sweet, making it an irresistible treat for any occasion.
Ingredients
Crust
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Australia) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling
- 500g / 1 lb cream cheese, softened
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 eggs, at room temperature
Strawberry Sauce Topping
- 500g / 1 lb strawberries, half diced and half halved
- 2 tbsp lemon juice OR water
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour / cornstarch
- 2 tbsp water
Instructions
- Prepare the crust: Crush the Arnott’s Marie crackers or Graham cracker squares into fine crumbs. Mix the crumbs thoroughly with the melted unsalted butter until well combined. Press this mixture evenly into the base of a greased 23cm (9 inch) springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the plain flour, vanilla extract, and sour cream, and mix well to combine. Gradually incorporate the caster sugar and lemon zest, beating continuously. Add the eggs one at a time, fully incorporating each before adding the next to maintain a smooth texture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 160°C (320°F) for about 55 minutes or until the edges are set but the center still slightly jiggles when the pan is gently shaken.
- Prepare the strawberry sauce: While the cheesecake bakes, combine half of the strawberries (diced), lemon juice or water, white sugar, and vanilla extract in a saucepan over medium heat. Bring to a gentle boil, stirring frequently. Mix the cornflour with the two tablespoons of water to create a slurry, then add it to the strawberry mixture. Continue cooking and stirring until the sauce thickens. Remove from heat and fold in the halved fresh strawberries for texture.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, pour the strawberry sauce topping over the cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully before serving.
Notes
- This cheesecake is creamy but not dense like a New York-style cheesecake, making it a lighter indulgence.
- The strawberry sauce adds an incredible fresh and tangy complement to the rich filling.
- Ensure ingredients like butter and cream cheese are at room temperature before mixing for the best texture.
- Breaking down the steps makes the recipe straightforward; watching the recipe video can help clarify each stage.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 489 kcal
- Sugar: 41 g
- Sodium: 284 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 114 mg
