Strawberry Cheesecake Recipe
This beautiful Strawberry Cheesecake recipe is light and creamy, with a sweet strawberry sauce drizzled on top. This is the perfect make-ahead dessert.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs, from 15-16 whole crackers
- 8 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
For the Cheesecake:
- 2 lb cream cheese, room temperature (4 packages, 8-oz each)
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
For the Strawberry Topping
- 1 lb strawberries, rinsed, hulled and thinly sliced, plus 1/2 lb more to garnish
- 1/3 cup granulated sugar, or more to taste
- 1 Tbsp lemon juice, from 1/2 Lemon
Instructions
How to Make the Cheesecake
- Prep: Preheat the oven to 350˚F with a rack in the center of your oven. Line the bottom of a 9-inch springform pan with parchment for an easier release.
- In a medium bowl, combine graham crackers with sugar then stir in melted butter. Mix until moistened. Press crumbs into your prepared pan, going 3/4 of the way up the sides. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
- Increase the oven to 450˚F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising.
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
- Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- Reduce speed to low and add sour cream and vanilla and mix just until incorporated. Pour batter over the cooled crust.
How to Bake Cheesecake in a Water Bath
- Boil a pot of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan.
- Carefully transfer the cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and, without opening the door, bake an additional 65-75 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer the pan to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.
How to Make Strawberry Topping
- In a medium saucepan, combine chopped strawberries, lemon juice, and sugar. Set over medium heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20-23 minutes, or until the sauce is thickened. Cool to room temperature then refrigerate until serving.
- When ready to serve the cheesecake, garnish the top with fresh halved or quartered strawberries. Serve slices of cheesecake generously drizzled with the strawberry sauce topping.
Notes
For best results, be sure to fully preheat your oven and bake in a conventional oven (not convection). We highly recommend an in-oven thermometer to ensure the temperature is correct.
Nutrition Facts
Strawberry Cheesecake Recipe
Serving Size
1 slice
Amount per Serving
Calories
531
% Daily Value*
Fat
37
g
57
%
Saturated Fat
21
g
131
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
166
mg
55
%
Sodium
361
mg
16
%
Potassium
223
mg
6
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
32
g
36
%
Protein
8
g
16
%
Vitamin A
1368
IU
27
%
Vitamin C
23
mg
28
%
Calcium
110
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
