Strawberry cheesecake recipe moments always start with that unforgettable first bite—cool, creamy, and full of comfort. It instantly takes me back to childhood Saturdays, helping my mom in the kitchen. We’d mix the filling, sneak a few spoonfuls, and wait (impatiently) as the cheesecake set in the fridge. This strawberry cheesecake recipe brings all of that nostalgic joy into a simpler, faster version that’s perfect for today’s busy home cooks.
Whether you’re planning a birthday, need a show-stopping holiday dessert, or just want a midweek mood booster, this strawberry cheesecake recipe delivers. With its smooth texture, light tang from lemon and sour cream, and a glossy topping made from real strawberries, it’s as rewarding to make as it is to slice and serve.
Strawberry Cheesecake Recipe
Ingredients
Cheesecake Biscuit Base
- 7 oz Arnott’s Marie crackers or graham crackers
- 8 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups caster sugar
- 1 lemon, zested
- 3 eggs, at room temperature
Strawberry Topping
- 16 oz strawberries, half diced and half halved
- 2 tbsp lemon juice or water
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornstarch
- 2 tbsp water
Instructions
- Preheat the oven to 320°F (160°C). Line an 8-inch springform pan by placing a square of parchment over the upside-down base and clipping it into place. Butter the base and sides lightly.
- Crush crackers in a food processor until fine. Add melted butter and pulse until combined. Press mixture into the base and sides of the prepared pan using a measuring cup. Chill while preparing filling.
- In a large bowl, beat cream cheese until just smooth (about 20 seconds). Add flour and mix briefly. Add vanilla, sour cream, sugar, and lemon zest. Beat until just combined. Add eggs one at a time, mixing briefly after each.
- Pour the filling into the crust. Bake for 55 minutes until lightly golden and slightly jiggly in the center. Turn off the oven, crack the door open, and let it cool inside for 1 hour. Refrigerate in the pan for at least 4 hours.
- In a saucepan, combine diced strawberries, lemon juice (or water), sugar, and vanilla. Simmer for 10 minutes. Stir in cornstarch mixed with water. Add halved strawberries and cook 1 more minute. Let cool until syrupy.
- Spread cooled topping over chilled cheesecake. Arrange strawberry halves face-down. Chill at least 2 hours before slicing and serving with extra sauce.
Table of Contents
Why You’ll Love Strawberry cheesecake recipe
- No water bath needed—just simple oven baking
- Creamy, rich filling that doesn’t crack
- Made with real strawberries for a fresh flavor
- Beginner-friendly and easy to follow
- Great for birthdays, potlucks, or family dinner
- Can be made ahead and chilled overnight
Ingredients
Main Ingredients
- Arnott’s Marie crackers or graham crackers
- Unsalted butter
- Cream cheese
- All-purpose flour
- Vanilla extract
- Sour cream
- Caster sugar
- Lemon zest
- Eggs
- Strawberries
- Lemon juice or water
- White sugar
- Cornflour (cornstarch)
Optional Garnishes
- Extra sliced strawberries
- Whipped cream
- Fresh mint leaves
Equipment Needed
- 8-inch springform cake pan
- Food processor or zip-top bag with rolling pin
- Stand mixer or hand mixer
- Saucepan
- Mixing bowls
Cooking Utensils
- Rubber spatula
- Measuring cups and spoons
- Microplane or zester
- Baking paper
- Cooling rack
How to Make Strawberry Cheesecake
Step 1 – Prepare the Cracker Crust
To begin, preheat your oven to 320°F (160°C). Line an 8-inch springform pan for this strawberry cheesecake recipe by flipping the base upside down and placing a square of parchment paper over it before locking it in place. Lightly butter both the base and the sides.
Crush the crackers in a food processor (or in a zip-top bag using a rolling pin) until fine. Blend in melted butter until it resembles wet sand. Press the crust mixture firmly into the base and up the sides of the pan using a measuring cup. Chill while you prepare the filling.
Step 2 – Mix the Cheesecake Filling
Next, grab a large mixing bowl and beat the softened cream cheese for just 20 seconds, until smooth. For this strawberry cheesecake recipe, it’s important not to overbeat—doing so can lead to cracks. Mix in the flour gently.
Add vanilla extract, sour cream, caster sugar, and lemon zest. Beat until everything is combined, keeping the mixing time under 10 seconds. One at a time, crack in the eggs, blending briefly after each. The goal is to keep the texture creamy and smooth, not airy.
Pour the cheesecake filling into your prepared crust, smoothing the top with a spatula.
Step 3 – Bake and Cool
Place the pan into your preheated oven and bake for 55 minutes. This strawberry cheesecake recipe is designed to bake without a water bath—just be sure to check for a slight jiggle in the center and a pale golden top.
Once baked, turn off the oven and crack the door open about 8 inches. Let the cheesecake cool in the oven for one hour. Then, transfer it to the fridge and chill for at least 4 hours before removing it from the springform pan.
Step 4 – Make the Strawberry Topping
While your cheesecake chills, it’s time to prepare the topping that sets this strawberry cheesecake recipe apart. In a saucepan, combine the diced strawberries, lemon juice or water, sugar, and vanilla extract. Bring to a gentle simmer and cook for 10 minutes until the berries break down.
Mix cornstarch with water, stir it into the pan, and cook for 1 more minute. Add the halved strawberries and stir to coat. Once the sauce thickens to a syrupy consistency, remove from heat and let cool completely.
Finally, spread the cooled topping over your cheesecake. Arrange the halved berries face-down for that bakery-fresh look. Chill again for at least 2 hours before slicing.
Tips and Tricks
- Room Temperature Ingredients: Always use room temperature cream cheese and eggs. This makes blending easier and helps avoid lumps.
- Don’t Overmix: Once you add the eggs, beat only until just combined. Overmixing introduces air, which can lead to cracks during baking.
- Perfect Base Tip: Use the bottom of a measuring cup to press the crust evenly and firmly into the pan. It helps create those clean, high sides.
- Avoid the Water Bath: This cheesecake is designed to bake perfectly without one. Just cool it slowly in the oven with the door cracked open.
- No Food Processor? No worries—just place the crackers in a zip-top bag and crush them with a rolling pin.
Nutritional Score of Strawberry cheesecake recipe
| Nutrient | Approx. Value | Daily Value (%DV) |
|---|---|---|
| Calories | 430 kcal | 22% |
| Total Fat | 28 g | 36% |
| – Saturated Fat | 16 g | 80% |
| – Unsaturated Fat | 10 g | — |
| Cholesterol | 105 mg | 35% |
| Sodium | 220 mg | 10% |
| Carbohydrates | 40 g | 15% |
| – Sugars | 33 g | 66% |
| – Fiber | 1 g | 4% |
| Protein | 6 g | 12% |
| Calcium | ~130 mg | 10% |
| Vitamin C | ~40 mg | 44% |
Nutritional Score Summary:
This strawberry cheesecake is indulgent, as expected, but offers a good source of vitamin C, calcium, and protein, making it a balanced treat when enjoyed in moderation. High in saturated fat and sugar, it’s best paired with a nutrient-dense meal earlier in the day.
How to Serve Strawberry cheesecake recipe
This cheesecake is best served chilled, straight from the fridge. It’s perfect for:
- Celebrations: Birthdays, baby showers, or weekend gatherings
- Weeknight Treats: Cut into squares and serve like bars
- With Extras: Add whipped cream or a drizzle of chocolate sauce for a fun twist
For a charming touch, garnish with a mint leaf and extra berries right before serving.
Make Ahead and Storage
- Make Ahead: This cheesecake is ideal for prepping the night before. The flavors deepen overnight in the fridge.
- Storage: Keep it in an airtight container in the fridge for up to 5 days.
- Freezer Option: Wrap tightly and freeze for up to one month. Thaw in the fridge overnight before serving.
- Leftover Topping: Use extra strawberry sauce over pancakes or toast.
FAQs
Can I use frozen strawberries?
Yes, but thaw them completely first and drain any excess liquid before cooking them into the topping.
What if I don’t have a springform pan?
You can use a deep pie dish, but you won’t be able to remove the cheesecake as cleanly. Line the dish with parchment if possible.
Can I skip the lemon zest?
Technically yes, but it adds a wonderful brightness that balances the richness of the cream cheese.
Why did my cheesecake crack?
It likely had too much air in the filling or cooled too quickly. Next time, beat less and let it cool slowly in the oven before refrigerating.
How do I know it’s done baking?
The edges should look set, but the center will still have a little wobble when you gently shake the pan.
Conclusion
This strawberry cheesecake recipe is proof that you don’t need fancy tools or tricky steps to make a dessert that feels straight from a bakery. It’s creamy, beautiful, and made with real ingredients you probably already have at home.
So why not treat yourself or your loved ones to a slice tonight? And if you do, don’t forget to tag @PrestoRecipes—we’d love to see your beautiful creation.
Kima’s kitchen is always open. You’re invited anytime.
If you’re a fan of fruity, indulgent cheesecakes, there’s more to explore beyond this strawberry cheesecake recipe. For something with a bit of crunch and nostalgic flair, try our Strawberry Crunch Cheesecake—it’s like your favorite childhood ice cream bar in cake form. Prefer something effortless and oven-free? The No-Bake Blackberry Cheesecake is creamy, vibrant, and perfect for warm days. And if fall flavors are calling, don’t miss our cozy Apple Pie Cheesecake, which blends the best of two classic desserts into one unforgettable bite.
Cheesecake lovers might be surprised to learn that this beloved dessert is considered a custard due to its smooth, egg-based filling that sets when baked. The crisp, buttery crust in this recipe is made from crushed graham crackers, a pantry staple originally invented as part of a 19th-century health movement. And of course, the highlight of this dessert—the juicy, ruby-red strawberries—not only bring sweetness and color but also offer a dose of vitamin C and antioxidants.
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