Creamy cheesecake filling, a thick graham cracker crust, and juicy strawberry topping – this Strawberry Cheesecake is the perfect recipe. You’ll feel like a professional baker with this gorgeous dessert.
The Perfect Strawberry Cheesecake
I love the contrast of tangy cheesecake and sweet strawberries. This strawberry cheesecake is adapted from a classic New York cheesecake and looks stunning with bright red berries on top. The filling is luxuriously creamy without feeling overly heavy, and the thick, crunchy crust that comes up the sides of the pan adds the perfect texture. For many people it’s the favorite part.
The recipe is straightforward, but as with any cheesecake, reading the tips and following the steps helps ensure success.
For The Crust
The crust is made from crushed graham crackers (or Digestive biscuits for those outside North America), a bit of sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust by itself for 10 minutes to make it extra crisp and sturdy.
Substitute for Graham Crumbs: Use Digestive biscuit crumbs if graham crackers aren’t available. If you use Digestive biscuits you can omit the added sugar because they are sweeter than graham crumbs.
For the Filling
The filling is rich and smooth. Key points for ideal texture:
- Use full-fat, brick-style cream cheese — not low-fat or spreadable varieties.
- Sour cream lightens the texture and adds silkiness.
- Bake the cheesecake in a water bath to prevent dryness and reduce cracking.
This recipe also calls for a small amount of fresh lemon juice to brighten the flavor (it won’t make the cheesecake taste lemony) and a tablespoon of cornstarch to help bind the filling and reduce cracking.
Baking & Cooling the Cheesecake
Bake the cheesecake in a water bath for an even, moist bake and to avoid a gritty texture. Wrap the outside of the springform pan in aluminum foil 3–4 times so it’s watertight. Place the filled springform pan inside a large roasting pan and pour 1/2–1 inch of hot water into the roasting pan. The water moderates temperature changes and keeps the cheesecake from cracking. 
When baking is complete, cool the cheesecake slowly at room temperature, then refrigerate for at least 6 hours (ideally overnight) before serving.
Strawberry Topping for Cheesecake
The strawberry topping is a simple cooked sauce thickened with cornstarch. Gently simmer chopped strawberries with sugar and a little lemon juice until the juices are released. Stir in a cornstarch slurry (cornstarch dissolved in water) and cook until the sauce thickens. I prefer to cut the strawberries into thick slices or quarters so they keep their shape and don’t get soggy.
Use fresh berries for the best texture; frozen berries can work but often become too soft.
More Cheesecake Recipes to Love
- No-Bake Strawberry Cheesecake — a chocolate cookie crust version that tastes almost like a strawberry milkshake.
- Lemon Cheesecake with Blueberry Topping.
- No-Bake Peanut Butter Cheesecake.
- Cheesecake Bars.
Strawberry Cheesecake
Equipment
- 9-inch springform pan
- Large roasting pan (big enough to hold the springform pan)
Ingredients
Crust
- 2 1/2 cups graham crumbs* (or Digestive biscuit crumbs)
- 3 tablespoons granulated sugar (omit if using Digestive crumbs)
- 10 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces full-fat cream cheese (brick style)
- 1 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch (corn flour)
- 3/4 cup sour cream (about 14% MF preferred)
- 3 large eggs
- Hot water, for the water bath
Strawberry Topping
- 1 lb fresh strawberries, cored and sliced
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat & Prepare
- Preheat oven to 325°F (160°C).
- Wrap the outside of a 9-inch springform pan with aluminum foil 3–4 times so the bottom and sides are fully covered and watertight.
Graham Crumb Crust
- In a medium bowl, mix crumbs and sugar. Stir in melted butter until the mixture feels like wet sand.
- Press the mixture into the bottom and up the sides of the springform pan, about halfway to two-thirds up the sides.
- Bake the crust for 10 minutes. Remove from oven but leave oven on.
Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth. Stop and scrape the bowl as needed.
- Mix in lemon juice and cornstarch, then add the sour cream and combine.
- On low speed, beat in the eggs one at a time until just combined. Do not overmix.
Baking & Cooling the Cheesecake
- Place the wrapped springform pan in the middle of a large roasting pan.
- Pour the cheesecake batter into the crust and smooth the top.
- Carefully pour hot water into the roasting pan until it reaches about 1 inch (2 cm) up the sides of the springform pan.
- Bake for 50–65 minutes, or until the edges are set and the center still slightly wobbles like jello when gently shaken.
- Remove the roasting pan from the oven. Run a thin, sharp knife around the inside edge to prevent sticking. Cool in the roasting pan until room temperature (about 1–2 hours).
- Transfer the springform pan to the refrigerator, cover with foil, and chill at least 6 hours or overnight.
Strawberry Topping
- Slice strawberries into thick slices or quarters.
- Combine strawberries, sugar, and lemon juice in a medium saucepan. Heat gently until the mixture comes to a simmer, stirring occasionally.
- Mix the cornstarch with water to make a slurry, then stir it into the simmering strawberries.
- Cook for 3–5 minutes until the juices are released and the sauce has thickened. Remove from heat and let cool slightly.
Serving
- Remove cheesecake from the refrigerator. Run a sharp knife around the edges and unclamp the springform ring.
- Spoon the strawberry topping over the whole cheesecake or top individual slices after cutting.
- Slice with a sharp knife, cutting all the way through the crust for clean slices.
Notes
- A springform pan is required. A 10-inch pan works if you prefer a thinner cheesecake (bake time will be slightly shorter). An 8-inch pan will be too small for this amount of batter.
- Digestive biscuit crumbs can replace graham crumbs; omit extra sugar if using Digestives.
- Do not use spreadable, whipped, or reduced-calorie cream cheese—use full-fat brick cream cheese.
- Bring cream cheese, sour cream, and eggs to room temperature before starting (about 30 minutes out of the fridge).
- Nutrition information is an estimate per slice, based on 14 equal slices.
- Make-ahead tip: Bake the cheesecake a day ahead and chill overnight. Prepare the strawberry topping the day of serving and add it just before serving, or make it earlier and store chilled.
- Leftovers: Keep covered in the fridge for up to 4 days. If you won’t finish the whole cake in one sitting, consider topping individual slices rather than the whole cheesecake to preserve texture.
Nutrition
Per slice (estimate): Calories: 454 kcal; Carbohydrates: 43 g; Protein: 6 g; Fat: 30 g; Saturated Fat: 17 g; Sugar: 32 g.