Strawberry Cheesecake Recipe

5 from 1 vote

Strawberry cheesecake topped with fresh strawberry sauce is the perfect ending to any meal. It's perfectly rich, creamy, tangy, and sweet!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time1

Chill Time4

Total Time5 30

Course: cheesecake, Dessert

Cuisine: American

Servings: slices

Preheat the oven to 325°F.
Crush the graham crackers by adding them to a food processor and pulsing until they’re crumbs. Or add the graham crackers to a gallon-size sealable plastic bag and crush them with a rolling pin.
16 graham cracker sheets
In a medium bowl, combine the crushed graham crackers, sugar, melted butter, and salt.
3 tablespoons granulated sugar, ½ cup unsalted butter, ⅛ teaspoon kosher salt
Press the mixture into the bottom and up the sides of a 9-inch springform cake pan. Use the bottom of a measuring cup to do this.
Bake for 10 minutes.

In a large bowl, use a hand mixer to beat the cream cheese until smooth. Add in the sugar and beat again.
32 ounces cream cheese*, 1½ cups granulated sugar
Add in the sour cream, eggs, and vanilla extract and beat until smooth. Do not overmix the cheesecake batter as it will add air and result in uneven baking and can cause it to crack at the end.
½ cup sour cream**, 4 large eggs, 1 teaspoon pure vanilla extract
Pour the filling onto the crust. Wrap aluminum foil around the pan to prevent leaking. Then, place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches about 2 inches up the sides of the pan.
Bake for 60-70 minutes until the edges have set, but the middle is still a bit jiggly when the pan is tapped.

Add the strawberries, sugar, and lemon juice to a large saucepan set over medium heat.
16 ounces fresh strawberries, ½ cup granulated sugar, 1 tablespoon fresh lemon juice
Simmer for 10 minutes, or until the strawberries have softened. Mix the cornstarch with the water, stir into the strawberry sauce, and continue to simmer until thickened. Store the strawberry sauce in the refrigerator until ready to use.
1 tablespoon cornstarch, 2 tablespoons water

Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
Before serving, spoon the strawberry sauce over the cheesecake. Serve with extra strawberry sauce on the side.

*Do not use low-fat or fat-free cream cheese! Full-fat is necessary for the correct texture and flavor.

**Plain full-fat Greek yogurt also works.