This Strawberry Cheesecake is the perfect summertime dessert that is both creamy and dreamy. This homemade version has an airiness to it that store-bought cheesecakes simply cannot duplicate.

This gorgeous dessert with golden graham cracker crust edges is topped with fresh strawberries and Strawberry Sauce and is a keeper for sure.

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When summer rolls around, our garden is bursting with fresh strawberries and we cannot get enough of them. We love them in desserts, from Strawberry Pretzel Salad to Strawberry Scones – and our family’s favorite, New York-style Strawberry Cheesecake.

Easy Strawberry Cheesecake

Homemade cheesecake sounds intimidating, but it was actually simple, and one of the first desserts I learned how to make when my husband and I got married because it’s so easy!

Decorating is a breeze – Simply add sliced strawberries to the top, spoon the strawberry sauce right on, and you’re done. It will look impressive, and best of all, it’s a make-ahead dessert that takes the pressure off of the host and gets you back to the table to enjoy the company of your family and friends.

Strawberry Cheesecake Video

Watch our video tutorial for Strawberry Cheesecake to see just how easy it is to make. The hardest part is waiting for the cheesecake to chill in the fridge overnight before slicing into it.

Ingredients

Golden Graham Cracker Crust:

• Graham Cracker Crumbs – you can buy pre-crushed, crush them yourself in a Ziploc bag, or pulse your own in a food processor or blender
• Unsalted Butter – moistens the graham cracker crumbs and keeps them set in the pan
• Granulated Sugar – helps bind the crust together

Strawberry Cheesecake:

• Cream Cheese – for the classic taste of cheesecake. Be sure to use room-temperature cream cheese so you do not have lumps in your cheesecake
• Granulated Sugar – adds just the right amount of sweetness
• Eggs – be sure to use room-temperature eggs
• Sour Cream – creates a more dense and smooth cheesecake
• Vanilla – use our homemade vanilla recipe for the best flavor
• Strawberry Topping – our Strawberry Sauce recipe makes the best topping and it’s just 3 ingredients: strawberries, sugar, and lemon juice.
• Strawberries – you’ll need about 1/2 lb of fresh strawberries to garnish the top

Our Favorite Cheesecake Crust

This simple crust uses only 3 ingredients and is so simple to make.

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl and stir until moistened.
2. Press the crumbs into a 9-inch springform pan lined with parchment, going 3/4 of the way up the sides. I use a measuring cup with a straight edge to press the crumbs into the pan.
3. Bake for 8 minutes at 350˚F and then cool to room temperature.

Pro Tip: We used a classic graham cracker crust but you can change up the flavor by using any crisp cookie such as chocolate Oreo cookies (cream removed), Vanilla Wafers, or Biscoff shortbread.

How to Make Strawberry Cheesecake

1. Wrap Your Pan With Foil – Place 2 sheets of extra-wide heavy-duty foil on the counter. Set your springform pan in the center and fold the foil up the sides of the pan (be careful to avoid rips). Fan the foil out at the top to keep the rim clear for rising.
2. Mix Cream Cheese and Sugar – Preheat your oven to 450˚F. Using a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium/high speed for 5 minutes until smooth, scraping the bowl as needed.
3. Add Eggs – Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
4. Reduce speed to low and add sour cream and vanilla to the cream cheese, mixing just until incorporated. Pour the batter over the crust.

How to Bake a Cheesecake in a Water Bath

Baking with the water bath method is the secret to ensuring a perfect rise and a level top. The water around the cake keeps it baking at a consistent temperature and helps to prevent cracks. The foil will act as a barrier and prevent any water from touching your cheesecake.

1. Boil a pot of water (boil extra to ensure there’s enough). Set your cheesecake pan in a deep roasting pan and pour hot water into the roasting pan, going halfway up the sides of the springform pan.
2. Carefully transfer the cheesecake to the center oven rack and bake at 450˚F for 15 minutes then reduce heat to 225˚F without opening the door and bake another 60-75 minutes or until the center of the cheesecake barely wobbles when you move the pan.
3. Remove the cheesecake from the oven and let it rest in the roasting pan for 45 minutes then transfer the springform pan to a wire rack to cool completely. Cover the pan with plastic wrap and chill in the refrigerator overnight before slicing.

How to Make Strawberry Topping

We used our famous Strawberry Sauce and turned it into a cheesecake topping. You’ll love that the sauce can also be made ahead.

To make the sauce: combine sugar, lemon juice, and strawberries and let it simmer for 20-23 minutes until the strawberries break down, release their juices, and turn syrupy.

Pro Tip: If you have any strawberry sauce left over, drizzle it onto your pancakes or waffles for breakfast.

Common Questions

Pro Tip: Before cutting into your cheesecake, soak your knife in a tall glass of hot water to heat it. Wipe your knife with a paper towel between slices. Using a warm, clean knife will ensure perfect lines with each cut.

Cheesecake Toppings

We love this recipe during the summer because we have an abundance of fresh strawberries growing in our garden, but this cheesecake is great year-round. The possibilities are endless, but here are a few of our favorite go-to toppings for you to try:

• Fresh seasonal berries
• Carmel Sauce
• Homemade Cherry Sauce
• Sugared cranberries
• Glazed fresh fruit

Make-Ahead

• To Refrigerate: According to the USDA food safety recommendations, cheesecake can be stored in the refrigerator for up to 3-4 days. We do not recommend that you add fresh fruit or strawberry topping until you are ready to serve the cheesecake.
• Freezing: Cheesecake is very freezer friendly. After the cake chills in the refrigerator overnight, wrap it in heavy-duty aluminum foil or plastic wrap and place it in an airtight container. Store it in the freezer for 2-3 months.
• To Thaw: Unwrap the frozen cheesecake and set it on a plate in the refrigerator overnight.

More Cheesecake Recipes

If you loved this Strawbery Cheesecake, then you won’t want to miss these top-rated homemade cheesecakes. Can you tell we love cheesecake?

• Classic Cheesecake
• Mini Strawberry Cheesecakes
• Raspberry Apricot Cheesecake with Chocolate Crust
• No-Bake Strawberry Cheesecake
• Pumpkin Cheesecake