Strawberry cheesecake is the people’s champion. It’s creamy. It’s fruity. It’s pink and pretty. And this version skips all the drama—no water bath, no cracks, no fuss.
We’re making a silky, dense cheesecake (New York style) and topping it with a glossy, sweet strawberry sauce made from real berries. Fresh or frozen? Either works. Just be prepared to fight for the last slice.
Ingredients
Serves 8-10.
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) sugar
- 6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (900g) cream cheese, softened
- 1 cup (200g) sugar
- 3 large eggs, room temp
- 1 cup (240g) sour cream, room temp
- 1 tbsp vanilla extract
For the Strawberry Topping:
- 2 cups (300g) fresh or frozen strawberries, chopped
- ¼ cup (50g) sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix crumbs, sugar, and butter. Press firmly into bottom.
- Bake 10 minutes. Cool. Reduce oven to 325°F (160°C).
Step 2: Make the Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time (low speed = no cracks).
- Mix in sour cream and vanilla.
Step 3: Bake
- Pour filling over crust. Smooth top.
- Bake at 325°F for 50-60 minutes. Edges set, center still jiggly.
- Turn off oven. Crack door. Cool inside for 1 hour.
- Refrigerate at least 6 hours.
Step 4: Make Strawberry Topping
- Simmer strawberries, sugar, and lemon juice for 5 minutes.
- Add cornstarch slurry. Cook 1 minute until thickened. Cool completely.
- Spoon over chilled cheesecake. Slice. Devour.
Summary
Prep Time: 20 mins | Bake Time: 60 mins | Chill: 7+ hours | Total: ~9 hours
Yield: 8-10 slices
Difficulty: Easy (patience required)
Storage Notes
Store covered in fridge for up to 5 days. Freeze slices (without topping) for 3 months. Thaw overnight. Add fresh topping after thawing. Don’t freeze with berries—they get weepy.
