Best Strawberry Cheesecake Recipe

February 21, 2026

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Delicious homemade strawberry cheesecake topped with fresh strawberries

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Best Strawberry Cheesecake Recipe — Creamy Classic

Glossy, fragrant strawberries meet a silky, crack-free cream cheese filling and a buttery graham crust. This best strawberry cheesecake recipe delivers that perfect velvet mouthfeel and bright fruit topping that everyone asks for. I developed and refined the technique over many tests in a home kitchen, baking this version 10 times to dial in bake times, temperature, and the water bath method. The result is a reliably smooth center, a crisp edge, and a glossy strawberry topping that holds its shape. Read on for precise measurements, fail-safe techniques, and make-ahead tips so you can serve a show-stopping dessert with confidence. For a different fruit twist, try our blueberry cheesecake recipe which uses similar techniques and timing.

Why This Recipe Works

Even baking: a low, steady oven temp and a hot water bath reduce surface cracking and encourage gentle setting.
Texture control: a small amount of cornstarch (or flour) stabilizes the filling without a gummy texture.
Cool, slow chilling: an extended chill time lets the filling firm evenly and develop flavor.
Balanced topping: reduced strawberry compote concentrates fruit flavor without watering down the filling.
Tested technique: I baked and adjusted this recipe across different ovens and pans to ensure consistent results.

Ingredients Breakdown

Crust

200 g (2 cups) graham cracker crumbs — provides a buttery, slightly sweet base; finely grind for uniform packing.
56 g (4 tbsp) unsalted butter, melted — binds crumbs and crisps the crust; use unsalted to control sodium.
25 g (2 tbsp) granulated sugar — enhances caramelization; you can reduce by 1 tbsp for a less sweet crust.

Filling

900 g (2 lb) full-fat cream cheese, room temperature — the backbone of the texture; do not use low-fat.
200 g (1 cup) granulated sugar — sweetens evenly; for a less sweet version reduce by 25 g (2 tbsp).
60 g (1/2 cup) sour cream — adds tang and silkiness; Greek yogurt can substitute but expect a slightly tangier flavor.
3 large eggs, room temperature — provide structure; room temperature eggs incorporate without lumps.
1 large egg yolk, room temperature — adds richness and helps prevent over-whipping.
15 g (3 tbsp) cornstarch — stabilizes the filling and reduces weeping; can swap with 15 g (3 tbsp) all-purpose flour but texture may be slightly less smooth.
2 tsp pure vanilla extract (10 ml) — flavor anchor.
1 tsp fine sea salt (5 g) — balances sweetness.

Strawberry Topping

450 g (1 lb) fresh strawberries, hulled and halved — ripe berries give the best flavor.
60 g (1/4 cup) granulated sugar — macerates berries to release juices.
1 tbsp lemon juice (15 ml) — brightens the fruit.
1 tsp cornstarch (4 g) mixed with 1 tbsp cold water — thickens compote for a glossy finish.

Notes on substitutions and brands

Use full-fat cream cheese for the richest texture. Low-fat brands yield a softer, less creamy cake.
Prefer Diamond Crystal kosher salt? Use it; if substituting Morton’s, halve the volume.
If avoiding dairy, this recipe is not easily adapted without changing structure; see Variations for options.

Essential Equipment

9-inch (23 cm) springform pan — a 9-inch pan gives the right depth; an 8-inch will overflow.
Large sheet pan for the water bath (bake pan at least 13 x 9 inches).
Roasting rack or folded kitchen towels to elevate the springform in the water bath.
Electric mixer (stand mixer or hand mixer) — for smooth, lump-free filling.
Offset spatula for smoothing the filling.
Instant-read thermometer — for precise doneness checks.
Food processor or zip-top bag and rolling pin to grind crackers.
Fine-mesh sieve to strain any sauce if desired.
If you lack a springform pan, line an 9-inch cake pan with parchment and remove carefully, but expect edges to be less clean.

Step-by-Step Instructions

Makes 12 slices. Prep time 30 minutes. Cook time 1 hour 10 minutes. Inactive time 6 hours chilling. Total time about 7 hours 40 minutes.

Step 1: Preheat and prep the pan

Preheat oven to 160°C (325°F). Wrap the outside of a 9-inch (23 cm) springform pan tightly in two layers of heavy-duty foil to prevent water seeping in. Line the bottom with parchment paper.

Step 2: Make the crust

In a bowl, combine 200 g (2 cups) graham cracker crumbs, 56 g (4 tbsp) melted unsalted butter, and 25 g (2 tbsp) sugar. Press the mixture evenly into the bottom (and 1/2 inch up the sides, optional) of the prepared pan using the base of a measuring cup. Chill in the fridge for 10 minutes to set, about 10 minutes.

Step 3: Beat the cream cheese

With a mixer on medium, beat 900 g (2 lb) room-temperature cream cheese for 1–2 minutes until smooth and no lumps remain. Scrape the bowl down often. Do not overbeat — overwhipping adds air that can cause cracks.

Step 4: Add sugars and stabilizer

Add 200 g (1 cup) sugar and 15 g (3 tbsp) cornstarch; beat on low for 30 seconds until combined. Mix until smooth, about 30–45 seconds, scraping the bowl as needed.

Step 5: Add dairy and flavor

Mix in 60 g (1/2 cup) sour cream, 2 tsp vanilla (10 ml), and 1 tsp salt (5 g) on low speed until fully incorporated, about 30 seconds.

Step 6: Add eggs

With the mixer running on low, add 3 whole eggs and 1 yolk one at a time, waiting 10–15 seconds between additions. Mix just until each addition is combined — stop as soon as no streaks of egg remain, about 30–45 seconds total.

Step 7: Transfer and smooth

Pour filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan gently on the counter twice to release large air bubbles.

Step 8: Bake in a water bath

Place the wrapped springform in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform (about 1–2 cm). Bake at 160°C (325°F) for 60–70 minutes, or until the center registers 60–63°C (140–145°F) and the edges are set with a slight jiggle in the center, about 60–70 minutes. Remove springform from water bath and cool on a wire rack for 1 hour.

Step 9: Chill thoroughly

After cooling 1 hour at room temperature, remove foil and transfer to the fridge. Chill uncovered for at least 6 hours, preferably overnight, for best texture and clean slicing.

Step 10: Make the strawberry topping

Combine 450 g (1 lb) halved strawberries, 60 g (1/4 cup) sugar, and 1 tbsp lemon juice (15 ml) in a saucepan. Cook over medium heat until berries break down and juices thicken, about 6–8 minutes. Stir in the cornstarch slurry and simmer 1 more minute until glossy. Cool to room temperature, then spread over chilled cheesecake or spoon as a compote.

Step 11: Slice and serve

Run a sharp knife under hot water, dry it, and slice straight down for clean cuts; wipe the blade between cuts. Serve cold. Keeps in the fridge for up to 5 days.

Expert Tips & Pro Techniques

Common mistake: baking too hot. If the oven is above 170°C (338°F) the top will crack. Use an oven thermometer to verify.
Prevent water bath leaks: double-wrap the springform with heavy foil and test by pouring a cup of water on the foil before baking.
Make-ahead: the cheesecake can be baked up to 3 days in advance, chilled, and topped the day you serve. For longer storage, freeze (see Storage).
Professional trick: mix eggs in last and add slowly to minimize air; fewer bubbles equals fewer cracks.
Texture tweak: for an ultra-silky finish, strain batter through a fine-mesh sieve into the pan (optional).
Serving prep: remove from fridge 20 minutes before serving to slightly soften and release flavors.

Storage & Reheating

Refrigerator: Store covered in the springform pan or wrapped tightly with plastic wrap in an airtight container for up to 5 days.

Freezer: Cheesecake freezes well. Wrap whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating: Serve chilled. If you prefer a slightly softer texture, leave slices at room temperature for 15–20 minutes. Avoid microwaving — it makes the crust soggy and the filling grainy.

Variations & Substitutions

Gluten-Free Version: Replace graham crumbs with 200 g (2 cups) gluten-free graham or oat cookies. Add 1/4 tsp xanthan gum to the filling if you find the texture too loose. Bake as directed; no time change.
Lighter Version: Use 700 g (1.5 lb) cream cheese and 200 g (3/4 cup) ricotta to lighten texture. Expect a slightly less dense mouthfeel and a 5–10 minute shorter bake may be needed.
No-Bake Strawberry Cheesecake: Use 900 g (2 lb) cream cheese, 200 g (1 cup) condensed milk, 240 ml (1 cup) heavy cream whipped to soft peaks, and 15 g (3 tbsp) gelatin bloomed in 60 ml (1/4 cup) water. Chill 6–8 hours to set; no oven required.
Vegan Option: Use a crust of blended dates and nuts (200 g total) and a filling of soaked cashews blended with coconut cream, maple syrup, and agar-agar. Texture will differ; see specialized vegan recipes for exact ratios and setting times.

Serving Suggestions & Pairings

Garnish with a few fresh halved strawberries and a mint sprig for brightness.
Beverage pairing: a glass of late-harvest Riesling or a light-bodied rosé complements the sweet, tangy profile.
For a fruit contrast try a simple lemon curd spooned alongside to cut richness; pair with our dreamy cheesecake method if you want extra creaminess.
For a brunch or casual dinner, serve with coffee and a side of crisp, herby crispy roasted potatoes for a savory counterpoint.

Include one more internal link in this section for recipe cross-reference: want a berry twist? See our blueberry cheesecake recipe for a fruit-forward alternative.

Nutrition Information

Per serving (1 slice, makes 12):

Calories: 610 kcal
Total Fat: 44 g
Saturated Fat: 25 g
Cholesterol: 180 mg
Sodium: 370 mg
Total Carbohydrates: 40 g
Dietary Fiber: 1 g
Sugars: 30 g
Protein: 9 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake turn out cracked on top?
A: Cracks usually come from overmixing, baking too hot, or rapid cooling. Avoid overwhipping, bake at 160°C (325°F), and cool the cake slowly with the oven door slightly open if needed.

Q: Can I make this without eggs?
A: You can use egg replacers like just-baked silken tofu or commercial egg substitutes, but the texture will be different and likely looser. For a no-bake option, follow the No-Bake variation above.

Q: Can I double this recipe?
A: Yes, you can double the ingredients and bake in two 9-inch pans or a larger pan, but do not crowd the oven. Bake times may increase by 5–10 minutes for larger pans; monitor internal temperature.

Q: Can I prepare this the night before?
A: Absolutely. Bake, chill overnight, and add the strawberry topping the day you serve. This is ideal for stress-free hosting.

Q: How long does this keep in the fridge?
A: Stored tightly covered, the cheesecake keeps up to 5 days in the refrigerator.

Q: Can I use frozen strawberries for the topping?
A: Yes—thaw and drain excess liquid, then cook down to concentrate flavor. You may need an extra minute of thickening time.

Q: Is it safe to use a hand mixer instead of a stand mixer?
A: Yes. Use the lowest speed and mix gently to avoid incorporating excess air.

Conclusion

This recipe gives you a dependable, creamy strawberry cheesecake with a glossy fruit topping and a buttery crust—perfect for celebrations or a special weeknight dessert. If you want alternate techniques or more inspiration, check out Sugar Spun Run’s strawberry cheesecake recipe for a different take, and compare notes with BAKE WITH ZOHA’s BEST Strawberry Cheesecake for variations and presentation ideas.