Strawberry Cheesecake

This delectable Strawberry Cheesecake is a cinch to make with a three-ingredient graham cracker crust and fresh strawberry sauce. With a few simple tips, you too, can make an impressive creamy cheesecake full of flavor without a water bath.  I love to impress my family and friends with this beauty for special occasions like birthdays and holidays.

How to make Strawberry Cheesecake

Start by mixing together your graham cracker crumbs, sugar, and melted butter in a large bowl.  Press into the prepared springform pan using a small glass or measuring cup bottom to press the crumbs into the sides of the pan. Bake for about 10 minutes in a preheated oven.  Let the crust cool completely before starting the cheesecake filling.

Now using a stand mixer with the paddle attachment or electric mixer on medium speed, beat the cream cheese until it is smooth and creamy with no lumps.  Then beat in the sugar, sour cream, and vanilla extract until well combined. Scrape down the bowl and beaters as needed. Remove from the mixer and add the eggs one at a time, mixing with a spatula just until combined.  Do not overmix. Pour the batter into the fully cooled graham cracker crust.  Then bake for 55 minutes; however, do not remove from the oven.  Turn off the oven and slightly open your oven door.  I use a wooden spoon and lodge it into the oven door to crack it just a little bit. Let it sit in there and cool down slowly.  When you remove the cheesecake from the oven, let it finish cooling on a wire rack. Once fully cooled, cover the pan with plastic wrap and place it in the refrigerator.  For best results, chill overnight.

Add half the strawberries and sugar to a small saucepan over medium heat.  Simmer for about 5-7 minutes or until the strawberries just start to break down.  Mix the cornstarch with water and gently stir it into the strawberry mixture.  Add the rest of the strawberries and continue cooking for 1 minute.  Remove from the heat and stir in the vanilla.  Let it cool to room temperature before spooning on the fully-cooled cheesecake.

Carefully remove the cheesecake from the pan.  Top with cooled strawberry sauce and refrigerate for at least 2 hours.  You can also spoon strawberry sauce over cut pieces of cheesecake as you plate them.

Helpful tips and recipe notes

• Cheesecake is not difficult to make; however, there are several cooling and chilling periods, so read through the directions carefully.  I usually prepare the cheesecake portion 1 day in advance, but you can prepare them up to 3 days in advance and store it covered in the fridge or freeze it for up to 1 month.
• Soften your cream cheese and bring your eggs and sour cream to room temperature before making the filling.
• Stir the eggs in one at a time using a spatula.  Stir just until incorporated.  Mix the eggs as little as possible to avoid cracks and sinking.
• Peeking should be kept to the bare minimum, as fluctuations in temperature can cause cracking.
• Do not slam the oven door.  Be gentle, so all your efforts pay off in the long run.
• Chill your cheesecake in the springform pan for at least 6 hours, but overnight is best.
• Carefully remove the cheesecake from the springform pan.  It may be necessary to run a sharp knife around the edge of the pan to loosen the cheesecake.

Different ways to prepare a springform pan for baking a cheesecake

Lightly butter the pan and line the pan with parchment paper, creating a paper overhang.

• Pros: Aids in the removal of the cheesecake from the springform pan by providing two easy handles to lift it up and out. It creates a nonstick surface, so the base of the pan is easier to remove from the cake
• Cons: Leaves wrinkles in the cake as parchment paper is thick and can not be completely smoothed.

Lightly butter the pan and line the bottom of the pan with a circle slightly bigger than the base of the springform pan.

• Pros: It creates a nonstick surface, so the base of the pan is easier to remove from the cake.  Does not leave as many wrinkles as the parchment paper.
• Cons: The cake is a little more difficult to release from the springform pan than parchment paper. It can also be more difficult to remove from the pan and to lift to remove the base.

Lightly butter the pan

• Pros:  No wrinkles and the appearance is spot on.
• Cons:  The most difficult to remove from the springform pan and to remove from the base.  Requires two people and three steady hands to lift and remove the cheesecake base.

Do you have to use a springform pan for cheesecake?

No, you do not have to. You can use a 9 x 13-inch pan lined with an aluminum foil overhang for easy removal.  The cooking time is reduced to about 40 minutes or until the edges have set and the center is just slightly wiggly.  Chill in the fridge for at least 6 hours or, better yet, overnight.  Use the aluminum foil overhang to remove the cake from the pan.  Use a sharp knife to cut and clean the knife between cuts for smooth, clean edges.  If desired, top with strawberry sauce.

More strawberry recipes you will love!

Strawberry Cheesecake Recipe

An easy-to-follow Strawberry Cheesecake Recipe with a delectable graham cracker crust and a fresh strawberry topping.  With helpful recipe tips for a successful cheesecake every time.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Servings: 12 servings

Calories: 580kcal

Author: Beth Pierce

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• ⅓ cup sugar
• 7 tablespoons butter melted

Cheesecake Filling

• 32 ounces cream cheese
• 1 cup sugar
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs

Strawberry Topping

• 1 1/2 lbs strawberries half sliced and half halved
• 3/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees.  Butter a 9-inch springform pan.  Line with parchment paper overhang or use the circle parchment paper method (see the section on different ways to prepare a springform pan).
• In a medium bowl, mix together graham cracker crumbs, sugar, and butter.  Press into the prepared springform pan.  Bake for 10 minutes.  Let the crust cool completely before starting the cheesecake filling.
• Preheat oven to 290 degrees.  Using a stand mixer with the paddle attachment or hand mixer on medium speed beat the cream cheese until it is smooth and creamy with no lumps.  Beat in the sugar, sour cream, and vanilla extract until well combined.  Remove from the mixer and add the eggs one at a time, mixing with a spatula just until combined.  Do not overmix. Pour the mixture into the cooled graham cracker crust.
• Bake for 55 minutes.  Turn off the oven and slightly open the oven door.  You can use a wooden spoon and lodge it into the oven door to crack it just a little bit. Leave it in the oven for 1 hour to cool down slowly.  Fully cool the cheesecake before placing it in the refrigerator in its pan.  For best results, chill at least 6 hours or overnight.
• Add half the strawberries and sugar to a medium saucepan over medium-low heat.  Simmer for about 5-7 minutes or until the strawberries just start to break down.  Mix the cornstarch and water. Gently stir it into the strawberry mixture.  Add the rest of the strawberries and continue cooking for 1-2 minutes.  Remove from the heat and stir in the vanilla.  Let it cool to room temperature before spooning on the fully cooled cheesecake.
• Carefully remove the cheesecake from the pan. Top with fully cooled strawberry sauce and refrigerate for at least 2 hours.

Notes

• Cheesecake is not difficult to make however, there are several cooling and chilling periods, so read through the directions carefully.  I usually prepare the cheesecake portion 1 day in advance, but you can prepare them up to 3 days in advance and store it covered in the fridge or freeze it for up to 1 month.
• Soften your cream cheese and bring your eggs and sour cream to room temperature before making the filling.
• Stir the eggs in one at a time using a spatula.  Stir just until incorporated.  Mix the eggs as little as possible to avoid cracks and sinking.
• Peeking should be kept to the bare minimum, as fluctuations in temperature can cause cracking.
• Do not slam the oven door.  Be gentle so all your efforts pay off in the long run.
• Chill your cheesecake in the springform pan for at least 6 hours, but overnight is best.
• Carefully remove the cheesecake from the springform pan.  It may be necessary to run a sharp knife around the edge of the pan to loosen the cheesecake.

 

Nutrition

Calories: 580kcal | Carbohydrates: 55g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 407mg | Potassium: 247mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1365IU | Vitamin C: 33mg | Calcium: 114mg | Iron: 1mg

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