This Strawberry Cheesecake is rich, creamy, and topped with fresh strawberries and a glossy strawberry glaze. With a buttery graham cracker crust and smooth cheesecake filling, it’s the perfect dessert for holidays, birthdays, or summer gatherings.
Table of Contents
My Advice to You
Make sure your cream cheese is fully softened before mixing to avoid lumps in the filling. For the smoothest texture, avoid overmixing after adding the eggs. Letting the cheesecake chill overnight also gives it the best flavor and cleanest slices.
Food Safety, Storage & Serving
Serving
Serve chilled with extra fresh strawberries or whipped cream for an elegant dessert presentation.
Storage
Cover tightly and refrigerate for up to 5 days.
Freezing
Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
For additional food safety recommendations, visit the FDA Safe Food Handling Guidelines
FAQ
Why did my cheesecake crack?
Cheesecakes can crack from overbaking or cooling too quickly. The center should still have a slight jiggle when removed from the oven.
Can I use frozen strawberries?
Yes, but fresh strawberries give the best texture and appearance for topping.
How do I get clean cheesecake slices?
Use a sharp knife dipped in warm water and wipe it clean between each slice.
Conclusion
This homemade Strawberry Cheesecake is creamy, fresh, and beautifully balanced with sweet berries and tangy cream cheese. It’s a classic dessert that always feels special and tastes even better chilled overnight.
Strawberry Cheesecake
Ingredients
- For the Cheesecake
- 3 8-oz. blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp. pure vanilla extract
- 1 tsp. lemon zest
- Sliced strawberries for garnish
- For the crust
- 15 graham crackers crushed
- 5 Tbsp. butter melted
- 2 Tbsp. granulated sugar
- pinch of kosher salt
- For the sauce
- 1 cup strawberry preserves
- 2 tsp. water or lemon juice
Instructions
- Preheat oven to 325º and grease a 9” springform pan with cooking spray.
- Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest.
- Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9” springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
- Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
- Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
- Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.
If you tried this strawberry cheesecake, leave a comment below and let me know your favorite fruit variation!
