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5 from 3 votes

Strawberry Cheesecake Recipe

By Britney
Prep: 30 minutes
Cook: 2 hours
Chill Time: 5 hours
Total: 8 hours 30 minutes
Servings: 16
strawberry cheesecake recipe garnished with whipped cream and strawberry sauce on top.
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This strawberry cheesecake recipe is a strawberry twist on classic cheesecake. It has a strawberry filling and is topped with whipped cream!

Equipment

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Ingredients 

Strawberry Sauce (and filling)

  • 2 lbs Fresh Strawberries, (cut in half)
  • 2 tbsp Lemon Juice
  • 1/2 cup Sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Water

Graham Cracker Crust

  • 18 Graham Cracker Sheets
  • 3 tbsp Brown Sugar
  • 1/2 tsp Cinnamon
  • 10 tbsp Salted Butter, (melted)

Cheesecake Batter

  • 32 oz Cream Cheese, (room temperature)
  • 1 1/2 cups Sugar
  • 2 tbsp Cornstarch
  • 3 Eggs, (room temperature)
  • 1 Egg Yolk, (room temperature)
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1 tbsp Lemon Juice
  • 1 cup Sour Cream
  • 1/2 cup Heavy Cream

Whipped Cream

  • 1 1/2 cups Heavy Cream, (cold)
  • 1/2 cup Confectioner's Sugar
  • 1 tsp Vanilla Extract

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

  • 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, and cinnamon in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!)
  • 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 12 minutes. until golden brown and set. Set aside to cool. Reduce oven temperature to 325 degrees F.

Make The Water Bath

  • 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

  • Add room temperature cream cheese, sugar, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, almond extract, lemon juice. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next.
  • Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
  • 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. Use a spoon to dollop the remaining cheesecake batter on top and smooth into an even layer.

Bake the Cheesecake

  • Carefully pour hot water into a 9x13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
  • 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 and Assemble

  • 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.

Notes

  • Room Temperature Ingredients Are Key: Ensure your cream cheese, eggs, and sour cream are all at room temperature. This helps create a silky cheesecake batter without lumps.
  • Mix the cheesecake batter on low speed! It's tempting to want to whip it up on high, but low and slow is key here. Whipping the cheesecake too quickly can add to much air and cause the cheesecake to crack while cooling.
  • Don’t Skip the Water Bath: Baking your cheesecake in a water bath prevents cracks by providing a gentle, even heat. Wrap the sides of the springform pan tightly in foil to keep water from seeping in.
  • Cool Gradually: Cheesecakes are delicate. Let it cool in the oven with the door cracked for about an hour before transferring it to the fridge. This prevents sudden temperature changes that can cause cracks.

Nutrition

Calories: 525kcal, Carbohydrates: 51g, Protein: 7g, Fat: 34g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 136mg, Sodium: 351mg, Potassium: 209mg, Fiber: 1g, Sugar: 37g, Vitamin A: 1247IU, Vitamin C: 35mg, Calcium: 95mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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