Strawberry Cheesecake
I genuinely think strawberries and cheesecake are one of those flavor combinations that just make sense. The freshness of the fruit against a rich, creamy filling is exactly what I want from a dessert like this, which is why I’m picky about how both elements show up. This version keeps the cheesecake smooth and balanced, with a strawberry swirl that tastes bright and real without tipping it into overly sweet territory.
If you’ve never made cheesecake before, I highly recommend you read through this post to get the basics down!
Why You’ll Love This Cheesecake…
- I care a lot about balance, and this one gets it right: a buttery, crisp crust, a filling that’s smooth and creamy without being too sweet, and a strawberry swirl that adds brightness instead of sugariness.
- Making the strawberry jam from scratch is the way to go because it gives the cheesecake a fresh, slightly tangy contrast that keeps every bite from feeling heavy.
- I finish this cheesecake with softly whipped cream and fresh strawberries when I want it to feel a little extra special without adding more complexity.
Key Ingredients & Why I Use Them
Cream cheese: I always use full-fat, block-style cream cheese here. It gives the cheesecake its rich, smooth texture and keeps the filling from tasting thin or overly sweet.
Strawberries: Fresh strawberries are my preference for the swirl because they give the jam a brighter, more natural flavor than anything store-bought.
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Graham crackers: A classic graham cracker crust works best here. I like it buttery and well-packed so it stays crisp under the creamy filling.
How to Make Strawberry Cheesecake
I have the full recipe and ingredients listed below in the recipe card, but below I outline some helpful tips from one baker to another!
Step 1: Make the Strawberry Jam
I start by adding the chopped strawberries, sugar, and lemon juice to a medium saucepan and placing it over medium-high heat. Stir occasionally as it warms up, and once it reaches a steady boil, I lower the heat to medium-low so it can reduce slowly without scorching. I keep cooking and stirring often until the jam turns darker, glossy, and noticeably thick. When I’m using a thermometer, I look for 200–220ºF, but if not, I go by texture—the jam should coat the back of a spoon and feel syrupy rather than loose. If it starts sticking at any point, I lower the heat slightly and keep stirring. Once it’s ready, I transfer the jam to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely. I refrigerate it for a couple of hours before using, setting aside about ½ cup to spoon over the finished cheesecake later.
Step 2: 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.
I make sure to press the mixture firmly into the bottom of an 8 or 9 inch springform pan, making sure it’s tightly packed. Then I bake the crust for 10 minutes and remove from the oven to cool completely while you prepare the batter. For a full graham cracker crust instruction, click here!
Step 3: Cheesecake Batter
I lightly grease the sides of the cheesecake pan once the crust has cooled, which helps the cheesecake rise evenly and release cleanly later. In a large bowl, I beat the softened cream cheese with a hand mixer until completely smooth and creamy. This usually takes about three minutes and makes a big difference in the final texture. I add the sugar next and continue mixing, stopping to scrape down the sides and bottom of the bowl so everything blends evenly without lumps. Once the sugar is incorporated, I mix in the sour cream and scrape the bowl again. I add the eggs one at a time, mixing just until each one disappears before adding the next. With the final egg, I add the vanilla and salt, then mix gently until everything is just combined. At this point, I’m careful not to overmix, since too much air is one of the main reasons cheesecakes crack.
Step 4: Assembling
I start by pouring about one-third of the cheesecake batter over the cooled crust and smoothing it into an even layer. Then spoon roughly ¼ cup of the strawberry jam over the top, and use a knife to gently swirl it through the batter. Just enough to create ribbons without fully mixing it in. I repeat this with another third of the batter and another ¼ cup of jam, swirling again before adding the final layer of batter. I finish by spooning the remaining jam over the top and giving it one last gentle swirl, keeping the motion light so the layers stay defined rather than muddy.
Step 5: Bake in a Water Bath
Next, I bake the cheesecake in a water bath, which helps it cook gently and evenly without drying out. I wrap the bottom of the springform pan tightly in several layers of foil to keep any water from seeping in, then set it inside a larger roasting pan. Next, I carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform, creating a steady, moist baking environment. I bake the cheesecake at 325ºF until the edges look set but the center still has a slight jiggle. This usually takes 60 to 75 minutes depending in my oven.
Once it’s done, I turn the oven off and let the cheesecake rest inside with the door closed for about an hour. This slow cooling makes a noticeable difference in preventing cracks. After that, I let it cool completely at room temperature. After I refrigerate it for at least 6 hours before serving so it fully sets and slices cleanly.
Step 6: Whipped Cream & Decoration
Once the cheesecake is fully chilled, I whip the heavy cream and powdered sugar in a stand mixer fitted with the whisk attachment until it reaches stiff peaks, which usually takes about three minutes. I transfer the whipped cream to a piping bag with the tip I want to use, then remove the cheesecake from the pan and place it on a serving platter. I pipe the whipped cream around the edges, spoon the reserved strawberry jam into the center, and finish with fresh strawberries when I want it to look especially fancy.
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—I always use an oven thermometer to ensure I’m baking at the correct temperature.
How to Store
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.
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.
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, while 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.
Can you tell the substitute of eggs I’m the recipe? Should I go with curd or with baking powder and soda?
I recommend making an eggless cheesecake recipe and then using the strawberry jam from this recipe to layer it, instead of just eliminating the eggs, as this recipe has only been tested to have eggs in it.
I made this tonight, with intention to freeze. Would you top with the jam prior to freezing?
I would top it with the jam afterward if possible.
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!