Strawberry Cheesecake
Hey friends! Over the years, I’ve made hundreds of cheesecake recipes while writing for my blog, developing my cheesecake cookbook, and working in a bakery. And let me tell you—this Strawberry Cheesecake is one of those timeless desserts that never fails to impress. With its buttery graham cracker crust, velvety cheesecake filling, and swirls of homemade strawberry jam, it’s equal parts classic and indulgent. This recipe is straightforward but delivers bakery-quality results every single time.
If you’ve never made cheesecake before, I highly recommend you read through this post to get the basics down!
Best Strawberry Cheesecake Recipe
What makes this cheesecake so special? The balance. The crust is buttery yet crisp, the filling is smooth and creamy without being overly sweet, and the homemade strawberry jam adds just the right amount of tangy brightness. A crown of fresh whipped cream and juicy strawberries turns this into a show-stopping dessert that’s perfect for spring gatherings, summer celebrations, or anytime you want something a little extra special.
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Strawberry Jam
To make the jam (strawberry topping), place the chopped strawberries, sugar, and lemon juice in a medium saucepan and set it over medium-high heat. Stir occasionally as the mixture cooks, then once it comes to a boil, reduce the heat to medium-low. Continue cooking, stirring often, until the jam becomes dark, glossy, and thickened. If using a thermometer, aim for a temperature between 200ºF and 220ºF. If you don’t have one, simply cook until the mixture reduces and coats the back of a spoon. Lower the heat further if it begins to stick to the pan. Transfer the jam to a bowl, press a piece of plastic wrap directly onto the surface, and let it cool completely. Refrigerate for a couple of hours before using, reserving about ½ cup for topping the cheesecake later.
Graham Cracker Crust
This crust is my go-to cheesecake crust. Preheat the oven to 325ºF. In a food processor, pulse the graham crackers until fine crumbs form, then add the brown sugar and pulse again to combine. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of an 8- or 9-inch springform pan, making sure it’s tightly packed. Bake the crust for 10 minutes, then remove from the oven and let it cool completely while you prepare the batter. For a full graham cracker crust instruction post sheet, click here!
Cheesecake Batter
Lightly grease the sides of your cheesecake pan after the crust has cooled. In a large mixing bowl, beat the softened cream cheese with a hand mixer for about 3 minutes until smooth and creamy. Add the sugar and beat for another 2 minutes, scraping down the sides and bottom of the bowl to avoid lumps. Mix in the sour cream, then scrape down the bowl again. Add the eggs one at a time, mixing until just combined before adding the next. With the last egg, add the vanilla extract and salt, then mix gently until incorporated. Be careful not to overmix at this stage, as it can cause cracks in the finished cheesecake.
Assembling the Strawberry Cheesecake
Pour one-third of the cheesecake batter over the cooled crust. Add about ¼ cup of strawberry jam in spoonfuls on top, then use a knife to gently swirl it into the batter. Pour another third of the cheesecake batter over the swirled layer, spoon another ¼ cup of jam on top, and swirl again. Repeat with the final layer of batter and finish with another swirl of jam on top.
Wrap the bottom of the springform pan tightly in several layers of foil and place it inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake at 325ºF for 60–75 minutes, until the edges are set but the center still has a slight jiggle. Turn the oven off and let the cheesecake rest inside with the door closed for 1 hour. Remove, cool at room temperature, then chill in the fridge for at least 6 hours before serving.
Whipped Cream & Decoration
Once the cheesecake is fully chilled, whip the heavy cream and powdered sugar in a stand mixer with the whisk attachment for about 3 minutes, until stiff peaks form. Transfer to a piping bag fitted with your desired tip. Remove the cheesecake from the pan and place it on a serving platter. Pipe the whipped cream around the edges, spread the reserved strawberry jam in the center, and garnish with fresh strawberries if desired.
Storage
This cheesecake will keep in the fridge for 4–5 days, stored in an airtight container. You can also freeze it for up to 2 months. For the best results, freeze the cheesecake whole, then wrap tightly in plastic and place in a container once firm. Thaw overnight in the refrigerator before serving.
Tips & Tricks for Strawberry Cheesecake
- Check out this article: I’ve dedicated a whole post to my best cheesecake tips!
- Avoid cracks: Always bake in a water bath and don’t over-mix once the eggs are added.
- Cool slowly: Let the cheesecake cool gradually in the oven to prevent sinking.
- Use room-temp ingredients: Cream cheese and eggs blend much more smoothly when not cold.
- Thermometer check: Ovens vary—an oven thermometer ensures you’re baking at the correct temperature.
Variations on Strawberry Cheesecake
- Berry swap: Try raspberries, blueberries, or blackberries in place of strawberries.
- Chocolate drizzle: Add a layer of chocolate ganache on top for a chocolate-covered strawberry vibe.
- Mini cheesecakes: Bake in muffin tins for adorable single-serving treats that skip the water bath.
FAQ
What pan should I use for making cheesecake?
I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.
Can I use frozen strawberries for the jam?
Yes! Just cook them a little longer since they release more liquid.
Do I have to use a water bath?
A water bath helps prevent cracks and keeps the texture creamy, so I highly recommend it.
Can I make this ahead of time?
Absolutely. Cheesecake needs at least 6 hours to chill, so it’s perfect for making the day before.
What if I don’t have graham crackers for the crust?
Digestive biscuits, vanilla wafers, or even Biscoff cookies all work beautifully as a crust.
How do I know when the cheesecake is done?
The edges should look set and the center should jiggle slightly when you wiggle the pan.
Similar Recipes
If you loved this Strawberry Cheesecake, you’ll definitely want to try a few more of my favorite cheesecake recipes. My Raspberry Cheesecake is tart and elegant, while my Lemon Blueberry Cheesecake is bursting with fresh summer flavor. For something extra indulgent, my Oreo Cheesecake is always a crowd-pleaser, and if you’re feeling extra indulgent, my Dulce de Leche Cheescake delivers a caramel twist. Each recipe is written with step-by-step detail to help you bake with confidence.
If you make this recipe, leave a comment below or tag me on social media. I’d love to see it!
Strawberry Cheesecake
Ingredients
Strawberry Jam
- 4 cups quartered strawberries 600 grams
- 1 cup granulated sugar 200 grams
- 4 tbsp lemon juice
Graham Cracker Crust
- 1½ cups graham cracker crumbs 180 grams, or digestive biscuits
- ¼ cup brown sugar 55 grams
- 6 tbsp unsalted butter melted 85 grams
Cheesecake Batter
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1⅓ cup granulated sugar 266 grams
- ½ cup sour cream 120 grams
- 4 large eggs room temp
- 1 tbsp vanilla extract
- ½ tsp salt
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
Strawberry Jam
- Add the chopped strawberries, sugar, and lemon juice to a saucepan and cook, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
- Cook until a thermometer reads between 200 and 220ºF. The jam will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower. If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.
- Remove the jam from the heat and add to a bowl. Place a piece of plastic wrap directly on the surface of the jam, and let it cool down. Refrigerate for a couple of hours before using.
- Remove 1/2 cup of the jam to spread on top of the cheesecake.
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs. Add the brown sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be at least 3″ deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Cheesecake Batter
- Grease the sides of the cheesecake pan. (Read notes)
- In a large bowl, beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one. Add the vanilla and the salt with the last egg.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Assembling the Strawberry Cheesecake
- Pour one third of the cheesecake batter on the bottom of the baked and cooled graham cracker crust.
- Add about a quarter cup of strawberry sauce in spoonfuls on top of the batter.
- Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.
- Pour another third of the cheesecake batter on top of the swirled batter and sauce.
- Pour another third of a cup of the strawberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.
- Pour the remaining cheesecake batter on top, and top with the another quarter cup of strawberry sauce. Swirl it around with a spatula.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake to rest inside for 1 hour.
- Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.
Whipped Cream
- In a large bowl, or in the bowl of a stand mixer, add the heavy cream and powdered sugar.
- Whip with the whisk attachment for about 3 minutes, or until the cream achieves stiff peaks.
- Place it in a piping bag fitted with the tip of choice. I used a tip 4B. Set aside for decorating.
To Decorate
- After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan. You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
- Pipe the whipped cream on top of the cheesecake, spread the remaining strawberry sauce in the center, and decorate with fresh strawberries if desired.
Storage
- You can store the Strawberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
- The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
I have made this strawberry cheesecake twice. The first time I made it was for a family gathering. I have to say that my family could not get over this cheesecake. They loved loved it. I’ve since have made three more or different family gatherings. I love Camellia’s recipes. I have made the crème brûlée cheesecake. And I continue to make it because my family doesn’t stop requesting it as well. They tell me it’s the best thing that they have tasted too.
So glad you liked it Silvia!