Strawberry Cheesecake Recipe

Vibrant red strawberry topping on full cheesecake on cake stand.

5 from 1 vote

Strawberry Cheesecake Recipe

This Strawberry Cheesecake Recipe has it all— a buttery graham cracker crust, a rich and creamy filling, and the most gorgeous strawberry topping! The best part? No need to mess with a water bath. It’s the ultimate cheesecake experience, and it’s way easier than you think!

Prep Time30

Cook Time2

Cooling Time8

Total Time10 30

Course: Dessert

Cuisine: American

Servings: -14 slices

Calories: 569kcal

Author: Danielle

Equipment

springform pan
Tamper or flat measuring cup
Parchment Paper
Food processor
mixer
9 x 13 pan or deep roasting pan for baking process

Ingredients

baking spray

Crust

16 sheets graham crackers about 2 cups of crumbs
4 tablespoon sugar
8 tablespoon butter

Filling

32 oz cream cheese (4 packages) very soft
1¼ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon vanilla
3 large eggs room temperature
⅓ cup heavy cream room temperature
2 tablespoon lemon juice

Strawberry Topping

12 oz strawberries stems removed and cut into ¼ths
6 tablespoon sugar
4.5 tablespoon water
1.5 tablespoon lemon juice
1 tablespoon cornstarch

Instructions

Preparation

Preheat the oven to 350℉. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.
baking spray

Crust

Combine crust ingredients until it resembles damp sand.
16 sheets graham crackers, 4 tablespoon sugar, 8 tablespoon butter
Press it firmly into the prepared pan about 1.5-2 inches up the side.
Bake 8-9 minutes, then set aside to cool.

Filling

Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.
32 oz cream cheese, 1¼ cup granulated sugar, ½ teaspoon kosher salt, 1 teaspoon vanilla
Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl occasionally.
3 large eggs room temperature
Add the heavy cream and lemon juice on low until just combined. Pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.
⅓ cup heavy cream room temperature, 2 tablespoon lemon juice
Place cookie sheet with cheesecake on middle rack. Place roasting pan on bottom rack and pour in hot water.
Bake at 325 for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't’ open the oven all the way or the heat will escape.
Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once completely chilled you can remove from the springform pan.

Strawberry Topping

Mix the topping ingredients together in a small saucepan off the heat.
12 oz strawberries, 6 tablespoon sugar, 4.5 tablespoon water, 1.5 tablespoon lemon juice, 1 tablespoon cornstarch
Bring to a boil over medium high. Reduce to low and cook for 12-15 minutes, stirring often, until it is a deep red and thickened.
Cool before topping the cheesecake.

Notes

Tips & Tricks

To make sure this process goes smoothly make sure that all the ingredients are room temperature. Before baking, place one oven rack on the bottom and the other in the center of the oven. Place a 9x13 baking pan on the lower rack. Now everything will be ready when you need it.
Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.

Use a firm pressure on the crust.

Trust the baking process. Just follow the instructions exactly.

Store it uncovered overnight in the fridge to avoid condensation.

Storage

If making a day or more ahead, we like to store the cheesecake and strawberry topping in the refrigerator separately. Add the topping closer to serving.

Store the cheesecake itself uncovered until it is very cold to minimize the chance of condensation.

Freezing

Cheesecake freezes like a dream. After it’s completely cooled and chilled in the fridge, place it on a cookie sheet and freeze it unwrapped for 2-3 hours. This keeps it from getting dented or damaged when you wrap it up. Once it’s firm, wrap it in plastic wrap, followed by a layer of tinfoil, and freeze for 1-2 months.

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