Decadently creamy, sweet, and bursting with the beautiful flavor of perfectly ripe strawberries, this easy strawberry cheesecake is always a huge hit. It is a fantastic baked dessert, the strawberry version of the classic cheesecake. It's perfect to make it during spring and summer when strawberries are in season.
Made with a crunchy, buttery graham cracker base, a thick, rich cream cheese filling, and topped with an amazing strawberry sauce, strawberry cheesecake is almost too pretty to eat. Almost.
Make this fabulous strawberry cheesecake for picnics, parties, and barbecues. Just one bite, and everyone will be begging you for the recipe!
Even if you're not a pro baker, making this sensational strawberry cheesecake isn't all that difficult. We'll break it down step-by-step so that it's a total breeze!
To make your graham cracker crust, mix the graham cracker crumbs, butter, and sugar in a bowl. Transfer the mixture to a springform pan and press it along the bottom and halfway up the sides of the pan. Bake it for 7 minutes at 350F, then take it out of the oven to cool while you make the rest of the cake.
Lower the oven to 325F. Cream the cream cheese in the bowl of your stand mixer until smooth. Add the sugar, vanilla, and sour cream and beat until completely smooth and combined. In a small bowl, beat the eggs. Pour the eggs into the cream cheese mixture and beat on low to combine.
You want the filling to be as smooth as possible. If you see any lumps, break them up with a fork. Tap the bowl against the countertop to burst any air pockets. Gently pour the filling into the crust. Grab a spatula and smooth out the top.
Bake your cheesecake for 30 minutes. After half an hour, lower the temperature to 250F and bake the cake for another 45 minutes. Without opening the door, turn the oven off and leave the cheesecake to cool in the oven for half an hour.
Crack the door open slightly and leave the cheesecake to cool for an hour. Don't rush the cooling process – this is how you'll avoid a cracked cheesecake. Take the cheesecake out and let it cool to room temperature for 3 to 4 hours.
Once it's cooled down completely, wrap the cheesecake and refrigerate it for 6 hours or overnight.
To make that gorgeous strawberry sauce topping, combine 1 pound of strawberries with the sugar and water. Bring it to a simmer over medium heat then cook for 10 minutes. Take the pot off the heat and mix in the vanilla. Blend the sauce until smooth, then pop it in the freezer for 15 minutes to set.
Arrange the remaining 1 pound of strawberries over the top of the cheesecake. Drizzle about half of the sauce over the top of the cheesecake. Slice and serve the cheesecake with additional sauce, and enjoy!
Use room temperature ingredients to make your cheesecake.
The secret to preventing your cheesecake from cracking is to make sure there are no lumps in the batter. Also, don't forget to tap the cake pan to burst any air pockets in the batter. The other step you absolutely should not skip is to allow the cheesecake to cool slowly. If it cools rapidly, it will increase the chances of it cracking.
Instead of using graham crackers for the base, try crushed Oreos, digestive biscuits, Biscoff, or any other cookies you like!
Cover or wrap your cheesecake and keep it in the fridge for up to one week.
For long-term storage, place your strawberry cheesecake in the freezer. It'll last for up to 3 months.
Preheat your oven to 350F.
Place the graham cracker crumbs in a bowl.
Combine it with melted butter.
Stir in the sugar.
Transfer the mixture to a springform pan and press it gently but firmly along the bottom and halfway up the sides of the pan.
Bake the crust for 7 minutes, then take it out of the oven and leave it cool. Lower the oven temperature to 325F.
Meanwhile, cream the cream cheese in the bowl of your stand mixer until smooth.
Beat in the sugar.
Pour in the vanilla, and sour cream until completely smooth and combined.
In a small bowl, beat the eggs.
Pour the eggs into the cream cheese mixture.
Beat on low to combine. Tap the bowl to burst any air pockets.
Slowly pour the filling into the crust.
Smooth the top out with a spatula. Bake for 30 minutes, then lower the temperature to 250F and bake for another 45 minutes. Turn the oven off and leave the cheesecake to cool in the oven. Don't open the oven door. After 30 minutes, crack the door open slightly and leave the cheesecake to cool for another hour.
Take the cheesecake out and leave it to cool to room temperature for 3 to 4 hours. Cover the cheesecake in cling film and place it in the fridge for at least 6 hours up to overnight, then remove the springform pan.
Place 1 pound of strawberries in a pot. Add in the water and sugar. Cook over medium.
Once simmering, cook for about 10 minutes or until the strawberries become soft. Take the pot off the heat and stir in the vanilla.
Transfer the sauce to a blender and pulse until smooth. Transfer to the freeze for 15 minutes.
Pour half of the sauce over the top of the cheesecake.
Arrange the remaining 1 pound of strawberries over the top of the cheesecake.
Slice and serve the cheesecake with additional sauce.
Use a 9-inch springform cake pan to make your strawberry cheesecake.