Dessert

Strawberry Cheesecake Recipe

ByMariam Harutyunyan October 2, 2026October 2, 2026

Introduction

This Strawberry Cheesecake is a creamy, rich dessert topped with a fresh, homemade strawberry glaze. It combines a buttery graham cracker crust with a smooth cream cheese filling and sweet, tangy strawberries for the perfect balance of flavors.

A single slice of cheesecake sits on a white speckled plate, showing two distinct layers: a thick, crumbly light brown crust at the bottom and a smooth, creamy off-white cheese layer above. The cheesecake is topped with glossy red strawberry halves and quarters, with a shiny strawberry sauce dripping down the sides, pooling slightly on the plate. A silver fork lies beside the slice on the plate, which rests on a beige cloth with a red stripe. In the background, a white cheesecake with a slice cut out and a small white bowl full of whole strawberries are visible, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar

1/3 cup unsalted butter (melted)
24 ounces cream cheese (softened)

1 cup granulated sugar
1/3 cup sour cream

1 1/2 teaspoons vanilla extract
3 large eggs (at room temperature)
Zest of 1 lemon (optional)

1 1/2 pounds fresh strawberries (hulled and quartered)
4 1/2 tablespoons granulated sugar
1 tablespoon lemon juice

2 tablespoons cornstarch
3 tablespoons water

Instructions

Step 1: Preheat your oven to 325°F. Lightly grease a 9-inch springform pan.

Step 2: In a bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until well combined. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and sour cream, then mix in vanilla extract. Beat in eggs one at a time until just combined. If using, fold in lemon zest. Pour the filling evenly over the crust.
Step 4: Place the springform pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the side of the springform pan. Bake for 55 minutes, or until the edges are set and the center is slightly jiggly.

Step 5: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
Step 6: For the topping, combine quartered strawberries, 4 1/2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Simmer until the strawberries begin to break down.
Step 7: Mix cornstarch and water to create a slurry. Stir it into the saucepan and cook for about 2 minutes until the sauce thickens. Let the strawberry topping cool, then spoon it evenly over the chilled cheesecake before serving.

Tips & Variations

Use room temperature eggs and cream cheese to avoid lumps in the filling.
For extra flavor, add a splash of lemon juice to the filling or use fresh mint as a garnish.
Swap the strawberries for blueberries or raspberries for a different fruity twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep the strawberry topping fresh, add it just before serving. Reheat slices slightly at room temperature or enjoy chilled for best texture and flavor.

How to Serve

A slice of cheesecake is placed on a white plate with speckled texture, showing three layers: a crumbly brown base, a thick creamy white middle layer, and a shiny red strawberry sauce topping with whole and sliced fresh strawberries arranged on top. The sauce drips slightly down the side of the cheesecake. In the background, a larger cheesecake with the same layers and strawberry topping is on a dark round tray, partially visible, and a textured bowl filled with more red strawberry sauce and a spoon sits next to it on a white marbled surface. A fork lies on the plate next to the cheesecake slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after resting overnight, which helps the flavors meld and the texture set perfectly.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan, but lining it with parchment paper and allowing the cheesecake to cool completely before removing is important to prevent it from sticking.