Looking for a Delicious Strawberry Cheesecake that tastes like it came straight from a New York bakery?
You’re in the right place.
This rich, creamy, crowd-pleasing dessert is one you’ll want to make again and again. The recipe is straightforward, doesn’t require fancy tools, and always delivers big flavor.
Let’s get into it.
Why This Strawberry Cheesecake Stands Out
You’ve probably seen a dozen cheesecake recipes online.
So what makes this one better?
- It’s smooth and velvety without being overly sweet.
- The graham cracker crust has just the right crunch.
- It’s baked low and slow for that classic, dense New York texture.
- Optional strawberry compote takes it over the top—but it’s delicious even without it.
And the best part? It never cracks if you follow each step carefully.
Delicious Strawberry Cheesecake
Ingredients You’ll Need
Before You Begin:
Make sure everything is at room temperature—especially the cream cheese, eggs, and sour cream. This helps everything blend smoothly for the best texture.
For the Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 40 ounces (five 8-oz packages) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 4 large eggs
Optional Topping
- Fresh strawberry compote or sliced fresh strawberries
How to Make This Delicious Strawberry Cheesecake
Let’s break it down into simple steps.
Step 1: Prep the Crust
- Preheat oven to 350°F.
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 7 minutes.
- Remove and reduce oven temperature to 325°F.
Tip:
Use the bottom of a glass or measuring cup to pack the crust tightly and evenly.
Step 2: Make the Creamy Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until completely smooth.
- Add sugar, sour cream, and vanilla extract. Mix well.
- Add the eggs one at a time, mixing just until incorporated.
- Scrape down the sides and bottom of the bowl.
- Tap the bowl on the counter to release air bubbles.
Important:
Don’t overmix. That can add too much air and cause the cheesecake to puff up and crack.
Step 3: Bake Low and Slow
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake at 325°F for 30 minutes.
- Without opening the oven, reduce the heat to 250°F and bake for another 45 minutes.
- Turn off the oven and let the cheesecake rest inside for 30 minutes.
How to Cool Properly:
Prop the oven door open slightly (use a wooden spoon) to let it cool slowly. This step helps avoid sudden temperature changes that can cause cracking.
Step 4: Chill Before Serving
- Remove cheesecake from the oven. Let it come to room temperature—about 3 to 4 hours.
- Cover and refrigerate for at least 4 hours or overnight for best results.
Step 5: Add Your Strawberry Topping (Optional but Worth It)
You can go simple with sliced strawberries or make a compote.
Quick Strawberry Compote Recipe:
- 1 1/2 cups sliced fresh strawberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Simmer together in a small saucepan for 5 to 10 minutes until thickened. Cool completely before adding to your cheesecake.
Tips for the Perfect Cheesecake
- Room temperature ingredients are non-negotiable. They ensure a silky-smooth filling.
- Don’t rush the bake time. Low and slow is the secret to a perfect texture.
- Let it rest in the oven. This minimizes cracks without needing a water bath.
- Chill thoroughly. The cheesecake needs hours to set properly before slicing.
- Use a springform pan. It makes releasing the cheesecake effortless.
Serving Suggestions
Here’s how to serve your Delicious Strawberry Cheesecake like a pro:
- Add a dollop of whipped cream on each slice.
- Serve with a side of fresh berries.
- Drizzle a little extra strawberry sauce over the top for more flavor.
- Dust lightly with powdered sugar if desired.
Storage and Make-Ahead Tips
- Fridge: Store tightly covered in the fridge for up to 5 days.
- Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
- Make-Ahead: Bake it the day before your event. The flavor gets better overnight.
Common Questions You Might Have
Can I use a different crust?
Yes, try vanilla wafers or even chocolate cookies for a twist.
Do I need a water bath?
Nope. This method avoids cracks without the mess of a water bath.
Can I use frozen strawberries for the topping?
Yes, just thaw them first. Simmer a little longer for a thicker compote.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt.
Can I make this gluten-free?
Use gluten-free graham crackers or almond flour for the crust.
You don’t need a pastry chef degree to make a stunning cheesecake.
This Delicious Strawberry Cheesecake recipe is simple, reliable, and sure to impress every single time.
Ready to bake?
Once you try it, you’ll never look back.
