Strawberry Cheesecake

A creamy cheesecake topped with glazed strawberries and a ring of whipped cream, garnished with a mint sprig. Fresh strawberries and stacked plates with forks add the perfect touch in the background.

No ratings yet

Rich, velvety cheesecake on a buttery graham crust, topped with a fresh strawberry sauce and dreamy sour cream whipped cream—this classic dessert is pure indulgence in every bite.

Course Dessert

Cuisine American

Keyword Cheesecake with stawberry topping, Fresh Strawberry Cheesecake, Strawberry Cheesecake

Prep Time 30

Cook Time 1

Cooling & Chilling 5

Total Time 6 30

Servings

Calories 616

Author Erren Hart

Ingredients

For the Crust:

2 cups graham cracker crumbs about 16 crackers
2 tablespoons sugar
½ teaspoon salt
6 tablespoons unsalted butter melted

For the Cheesecake Filling:

32 oz cream cheese, softened softened (4 blocks)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs room temperature
2 teaspoons lemon juice
2 teaspoons cornstarch
½ cup sour cream room temperature

For the Strawberry Topping:

2 cups fresh strawberries hulled and sliced
½ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

For the Sour Cream Whipped Cream:

1 cup heavy whipping cream cold
¼ cup sour cream
¼ cup powdered sugar
2 tablespoons Non-Fat Milk Powder AKA nonfat powdered milk or Nonfat Instant Dry Milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Prepare the Crust:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with foil if using a water bath. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
Increase the oven temperature to 400°F (200°C).

Make the Filling:

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, then mix until incorporated. Beat in eggs one at a time, mixing just until combined. Add lemon juice and cornstarch, then fold in sour cream until smooth.

Bake the Cheesecake:

Pour the filling over the cooled crust and smooth the top. Place the cheesecake in the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 225°F (105°C) and bake for an additional 35 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Make the Strawberry Topping:

Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release their juices. Stir in the cornstarch mixture and cook for 2 to 3 minutes, or until the desired thickness is reached. Let cool to room temperature.

Make the Stabilized Sour Cream Whipped Cream:

In a mixing bowl, whisk together the powdered milk and powdered sugar. In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the powdered milk mixture, sour cream, and vanilla extract. Continue whipping until stiff peaks form. Transfer to a piping bag fitted with your favorite tip.

Assemble & Serve:

Once the cheesecake is fully chilled, spoon the cooled strawberry topping over the top. Pipe the stabilized sour cream whipped cream around the edge of the cheesecake to create a decorative border. Slice and serve.

Video

Notes

Erren's Top Tips

Bring Ingredients to Room Temperature:
Cold cream cheese = lumps. Let your cream cheese, eggs, and sour cream sit out for about an hour before mixing for a silky-smooth batter.

Don’t Overmix the Filling:
Once the eggs go in, mix just until combined. Overmixing can incorporate too much air and lead to cracks or a puffy top.

No Springform Leaks:
Wrap your pan really well with foil—especially if it’s older or not super tight. Triple wrapping is a good call to avoid soggy crusts.

Smooth Edges Every Time:
Run a thin knife around the edge of the cheesecake about 10 minutes after baking. This helps prevent cracking as it cools and contracts.

Cool It Down Slowly:
Let the cheesecake sit in the oven with the door cracked for an hour before bringing it out. Sudden temp changes = cracks.

Decorate Just Before Serving:
Add the strawberry topping and whipped cream right before serving for the freshest look and texture.

Storage & Freezing Instructions

To Store:
Cover the cheesecake tightly with plastic wrap or foil and refrigerate for up to 5 days. Store the whipped cream and strawberry topping separately if possible.

To Freeze:
You can freeze the cheesecake (without toppings) for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving. Add toppings fresh for best texture.

To Freeze Slices:
Wrap individual slices in plastic wrap and store in an airtight container or freezer bag. Great for small cravings or portion control!

Nutrition