Strawberry Cheesecake Recipe

This strawberry cheesecake recipe is next-level. I take fresh strawberries and cook them down into the most delicious strawberry sauce, then stuff it right into that creamy cheesecake batter.

After baking, I top the cheesecake with a fluffy cloud of homemade whipped cream and even more of that homemade strawberry sauce. The strawberry syrup drips down the sides of the cheesecake, giving it the most dramatic strawberry flavor. 

When you cut into the cheesecake, you’re hit with a burst of strawberry goodness in every single creamy bite. Whether you’re celebrating a special occasion or just want a classic dessert, this one will be sure to be your new go-to cheesecake recipe. 

Why This Strawberry Cheesecake Recipe Is The Best

• Double the Strawberry Goodness: It’s packed with fresh strawberries both inside the cheesecake and drizzled on top, so every bite is bursting with strawberry flavor.
• Creamy, Dreamy Texture: The filling is super smooth and rich thanks to your tried-and-true classic cheesecake base.
• That Crust Though: The buttery crispy graham cracker crust adds just the right crunch to balance all the creaminess.
• Whipped Cream Topping: Light, fluffy whipped cream on top makes it feel extra luxurious (and looks gorgeous, too).

Key Ingredients 

(full recipe and list of ingredients and quantities can be found in the recipe card)

• Fresh Strawberries are the star of the show! Make sure to use sweet strawberries for the best results, this will give you a stronger strawberry flavor. Pro Tip: ​if you can’t find good strawberries, you can use strawberry extract or strawberry emulsion.
• Graham Cracker Crumbs: The classic choice for cheesecake crusts, graham crackers provide a subtle sweetness and a sturdy base. You can also use biscoff like how I did with my biscoff cheesecake or even nilla wafers like my banana pudding cheesecake recipe.
• Melted Butter give the crust that rich, buttery flavor and helps it to stick together.
• Full Fat Cream Cheese creates that signature creamy texture. Make sure to use room temperature – cold cream cheese will make the batter lumpy.
• Sour Cream adds tang and smoothness, balancing the richness of the cream cheese. 
• Heavy Cream not only makes the texture rich and creamy, but it also enhances the taste! 
• Cornstarch stabilizes the filling so it sets smoothly without being mushy. 
• Large Eggs and egg yolks are the glue that holds the filling together while keeping it velvety smooth. The egg yolks add extra richness, too! 
• Granulated Sugar adds sweetness and balances the tanginess of the cream cheese in cheesecake. It also helps create a smooth, creamy texture by breaking down the proteins in the cheese during mixing and baking.

Step-by-Step Instructions 

Make The Strawberry Sauce

• Cut the fresh strawberries in half and place into a medium saucepan. Add in sugar and lemon juice and allow it to sit for about 10 minutes. Turn on the stove to medium heat and bring to a boil, about 10 minutes, then reduce the heat to medium low and continue to cook for about 5-10 minutes, until the strawberries soften but aren’t mushy. 
• Mix together cornstarch and water to create a slurry, then pour into the saucepan. Mix together until the sauce thickens, about 5 minutes. Remove from the heat and allow the cheesecake to cool completely. 

Prepare the Graham Cracker Crust

Step 1: Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and sides of the springform pan. Then begin making the graham cracker crust. Combine graham crackers, brown sugar, cinnamon, and kosher salt in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Pro Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, it’s good to go!)

Step 2: Add graham cracker crumbs to the springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool. Reduce oven temperature to 325 degrees F.

• Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.

Make the Cheesecake Filling

Bake the Cheesecake

Step 4: Add half of the cheesecake batter to the cooled graham cracker crust. Smooth into an even layer with an offset spatula or butter knife, then add half of the strawberry sauce.

Step 5: Use a spoon to dollop the remaining cheesecake batter on top and smooth into an even layer. Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Bake for 1 hour and 20-25 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.

Let The Cheesecake Cool

• Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.

Make The Whipped Cream

• Just before serving, make the whipped cream. Combine heavy cream, confectioners’ sugar, and vanilla extract in a large bowl and whisk (or use an electric mixer) until stiff peaks form. 
• Add the whipped cream on top of the cooled cheesecake, then pour the remaining strawberry topping on top of the whipped cream.