This Strawberry Cheesecake Recipe is so easy to make. It’s one of the best silky smooth desserts I have ever made. The creamy cheesecake batter is baked over a delicious buttery graham cracker crust and top with a homemade delightful strawberry sauce that compliments the dessert well. Everything in this cheesecake recipe is homemade. This post will show you step-by-step how to make the richest, creamy, and delicious cheesecake ever.
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Last week was one of my daughter’s birthdays. As every year, I like to make her favorite dessert which is cheesecake. This Strawberry Cheesecake Recipe is forever a huge hit. I was so excited to see how slices of the cheesecake were coming out, leaving an almost empty serving platter and the happy faces of my family all over the room. Even my son, who is not a fan of sweets, was intrigued and ended up eating; I will say more than one piece.
This cheesecake recipe is perfect for birthday celebrations, an excellent choice to surprise your mom, wife, and mother-in-law for Mother’s day or any special occasion. I have to say sometimes you don’t even need an excuse to make a delicious dessert like this one.
How to Make Strawberry Cheesecake ( Watch the Full Video 😉)
Preparing The most smooth and flavorful Strawberry Cheesecake is quite simple, and the ingredients are pretty much accessible.
Let me start by the base of this delicious dessert; the crust.
To make the crust, I decided to use graham cracker, which will guarantee a flavorful, crunchy crust and, by the way, is our favorite! You can use others to complement the cheesecake batter, like Oreos and even ginger snap cookies. I made these mini cheesecake cups using gingersnap cookies, and they turn out divine!
How about the cheesecake batter:
To make the cheesecake batter, I use block cream cheese. I use 4 ½ blocks of cream cheese ( 8 ounces each). You might think it is a lot, but trust me, this is the right amount needed to make the best dessert. I will recommend using full-fat cream cheese to make this dessert to guarantee a creamy, silky smooth cheesecake.
I have many more words to describe this recipe, but instead, I want You to spend that time making this cheesecake and enjoying it with your loved ones, so I will stop here and go directly to the easy steps to make it. Make sure to read at the end of the post and in the recipe card a few tips I share with you on making the best cheesecake ever!
How to make the most smooth and flavorful Strawberry Cheesecake
The Crust:
First, preheat the oven to 350° F ( 177° C).
Next, using a food processor, combine 1 ½ cups of graham crackers (about 12 full sheets of crackers), 6 tablespoons of unsalted butter (melted), and 1tablespoon of granulated sugar. The mixture is going to have a grainy and moist texture.
Then, in a springform pan, add the graham cracker mixture (crumbs), and using a spoon or spatula, pack the crust tightly into the springform pan. Make sure to go up the sides slightly of the baking pan. If you are looking for more smooth edges of cheesecake, I recommend spreading the bottom and sides of the baking pan with some butter ( or you can use baking spray). Then, line the springform pan with parchment paper. In the video, I show you how to cut the stripes.
After the crust mixture is evenly packed, please place it in the oven’s center and bake for 6 to 8 minutes. The aroma in the house is fantastic. Make sure not to overbake. Remove from the oven and set aside to cool down.
Next, let us make the cheesecake batter.
The cheesecake batter:
Then, using a stand mixer or hand mixer, add 4 ½ blocks of cream cheese (8 ounces each) full-fat (softened to room temperature) and 1 ¼ granulated sugar.
Next, add 6 large eggs (room temperature) one at a time.
Then, add ¼ cup sour cream and ½ tablespoon vanilla extract ( use pure vanilla extract); I love this kind. Beat at medium-high speed for about 5 to 6 minutes or until the mixture is completely smooth. I recommend using a spatula and scraping the sides of the bowl and bottom when needed. Please try not to skip this step; I found lots of lumps in the bowl’s bottom. That means the cream cheese didn’t mix well, and we want a completely smooth batter to guarantee a silky moist cheesecake.
Next, pour the batter into the spring-form pan and wrap it with heavy-duty foil, covering the pan’s underside and edges. The foil will prevent the water from leaking into the cheesecake.
Then, place it inside a large roasting pan and carefully pour hot water into the large roasting pan, avoiding splashing the cheesecake batter. This process is called a water bath, also known as Bain marine. Place it in the oven lower-middle rack and bake for 1 hour or until the middle is almost set. You will see the cheesecake is done when you gently shake the pan and the center slightly jiggles.
Next, Remove from the oven, and let the cheesecake sit in the water bath as it cools down (about an hour). Gently cover the pan (I use plastic food wrap) and refrigerate overnight. There is a lot of resting time when making a cheesecake, but I assure you the wait is worth it!
Next, gently open the interlocking buckle, remove the pan’s edges or removable ring, and leave the cheesecake sitting in the pan’s base. If the cheesecake gets stick to the side of the pan, just run a table knife around the edges. The cheesecake came out fantastic.
How to make the Strawberry Compote:
Topping:
This dessert is a strawberry cheesecake so let’s top the cheesecake with this delicious Homemade Strawberry Sauce. I made this recipe a few months ago, just a few simple ingredients, and in less than 20 minutes, you will have a delicious topping for this cheesecake. You can even use it as a topping over delicious pancakes, ice cream, and more. I will keep sharing ideas of other toppings you can enjoy with this delicious cheesecake recipe! I share this sauce before to top my Strawberry Cheesecake Bites.
Watch The video to see how I make it!
Below you will find a convenient printable recipe card. Please, feel free to leave any comments and suggestions. I am looking forward to hearing from you!
The most smooth and flavorful Strawberry Cheesecake
Ingredients
Crust:
- 1 ½ cups of graham crackers crumbs (about 12 full sheets of crakers)
- 6 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
Cheesecake Batter:
- 4 ½ 8 ounces each block of cream cheese full-fat (softened to room temperature)
- 6 large eggs room temperature
- 1 ¼ tablespoon granulated sugar
- ¼ cup sour cream
- ½ tablespoon vanilla extract
Instructions
How to make the crust:
- First, preheat the oven to 350° F ( 177° C).
- Next, using a food processor, combine 1 ½ cups of graham crackers (about 12 full sheets of crackers), 6 tablespoons of unsalted butter (melted), and 1tablespoon of granulated sugar. The mixture is going to have a grainy and moist texture.
- Then, in a springform pan, add the graham cracker mixture (crumbs), and using a spoon or spatula, pack the crust tightly-into the springform pan. Make sure to go up the sides slightly of the baking pan.
- After the crust mixture is evenly packed, please place it in the oven's center and bake for 6 to 8 minutes. The aroma in the house is amazing. Make sure not to overbake. Remove from the oven and set aside to cool down. Next, let us make the cheesecake batter.
How to make the cheesecake batter:
- Using a stand mixer or hand mixer, add 4 ½ blocks of cream cheese (8 ounces each) full-fat (softened to room temperature) and 1 ¼ cup of granulated sugar.
- Next, add 6 large eggs (room temperature) one at a time.
- Then, add ¼ cup sour cream and ½ tablespoon vanilla extract ( use pure vanilla extract); I really love this kind. Beat at medium-high speed for about 5 to 6 minutes or until the mixture is completely smooth. I recommend using a spatula and scrape the sides of the bowl and bottom when needed. Please try not to skip this step; I found lots of lumps in the bowl's bottom. That means the cream cheese didn't mix well, and we want a completely smooth batter to guarantee a silky moist cheesecake.
- Pour the batter into the spring-form pan and wrap it with heavy-duty foil, covering the pan’s underside and edges. The foil will prevent the water from leaking into the cheesecake.
- Then, place it inside a large roasting pan. Carefully pour hot water into the large roasting pan, avoiding splashing the cheesecake batter. This is called a water bath, also known as Bain marine or baño de Maria in Spanish.
- Place it in the oven lower-middle rack and bake for 45 minutes 1 hour. You will know the cheesecake is done when you gently shake the pan and the center slightly jiggles. Remove from the oven, and let the cheesecake sit in the water bath as it cools down (about 30 minutes).
- Then, cool down the cheesecake uncovered for an extra 30 minutes at room temperature. Next, gently cover the pan (I use a plate, and then plastic food wrap to prevent cracking the smooth top) ) and refrigerate overnight. There is a lot of resting time when making a cheesecake, but I assure you the wait is worth it!
How to make the Strawberry Sauce:
- This dessert is a strawberry cheesecake so let’s top the cheesecake with this delicious homemade strawberry sauce. I made this recipe a few months ago, just a few simple ingredients, and in less than 20 minutes, you will have a delicious topping for this cheesecake. You can even use it as a topping over delicious pancakes, ice cream, and more. I will keep sharing ideas of other toppings you can enjoy with this delicious cheesecake recipe! I share this sauce before to top my mini cheesecake cups :).
Video
Notes
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Questions you might have and my suggestions:
Which cream cheese is good for cheesecake?
Cream Cheese is an essential ingredient to make cheesecake. I will say the brand you use isn’t as important as using a full-Fat cream cheese block.
What is the water bath method for cheesecake?
A water bath is also known as Bain marine or Bano de maria in Spanish. This is a method used when baking custard, pudding, and cheesecake. A water bath is a process of placing your baking dish (springform pan) into a larger oven-safe pan and with high sides preferred. Then, add hot water without overflowing and avoiding splashing. I also like to wrap the springform with heavy-duty foil covering the underside and edges of the pan. The foil will prevent the water from leaking into the cheesecake.
Do I need a water bath for cheesecake?
A cheesecake is a very delicate dessert. It’s easy for the cheesecake’s edges to overcook or even burn, so using a water bath will prevent the cheesecake from overcooking and the top of the cheesecake from cracking. This method is the secret to a perfect creamy cheesecake.
What is the best pan for cheesecake?
To make this cheesecake, I use a springform pan. I like this baking pan because it is easy to remove the cheesecake as the base, and the side edges of the pan are separated. It’s easy to open the interlocking buckle, remove the pan’s borders, and leave the pan’s base.
How can I tell if my cheesecake is done?
To ensure the cheesecake is done, I suggest giving it a gentle shake, and if the center jiggles, that’s a sign the cheesecake is done—just a slight wobble.
If you have any other questions I didn’t mention here, please leave them down in the comment section. I will try my best to answer those as soon as possible! Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.
Until the next one…
How do you ensure top of cheesecake is really smooth? I always seem to have a couple bubbles that turn into small spots. We like our cheesecake plain so I need a perfectly smooth top.
Hi Beany,
Thank you for visiting the site.
There are a few things I recommend:
It is absolutely critical to use room-temperature ingredients. I usually take the cream cheese, butter, and eggs for at least 30 minutes before making this dessert. This will prevent lumps. Add eggs one at a time, and do not overmix. I also recommend not skipping the water bath. The water bath helps the cheesecake bake gently and evenly. It also creates a humid environment that prevents the cheesecake from cracking. Make sure to bake in the middle rack of your oven. It’s essential to avoid the top heat to prevent cracks. I always try these tips, and the majority of times, it works for me. I have to be honest; there are times I make a cheesecake, and it cracks ( the good flavor, though it stays intact). This is a very delicate dessert, and even the house temperature can affect the smooth results, so make sure the cheesecake cools down in a not too dry area of the house. It is also important to then place it in the fridge, preferably overnight. When ready to serve, use a knife to loosen the edges of the cheesecake carefully. I hope this helps, and you can enjoy a smooth and delicious cheesecake! Please don’t hesitate to contact me if you have any other questions or concerns. Let me know how it turns out 🙂