This strawberry cheesecake combines a crisp, buttery biscuit crust, a smooth and creamy baked filling, and a bright topping of fresh strawberries in a glossy sauce. It looks impressive for birthdays and holidays; however, each step is simple, and you make it a day ahead.
After the recipe, you will also find fixes for a runny topping, a soggy crust and cracks.
Strawberry Cheesecake at a Glance
- Prep time: 40 minutes
- Bake time: about 1 hour
- Chilling time: at least 6 hours
- Pan: 23 cm (9-inch) springform
Ingredients
Crust and filling
- 220 g (8 oz) digestive biscuits or graham crackers, crushed
- 90 g (6 tablespoons) butter, melted
- 750 g (26 oz) full-fat cream cheese, at room temperature
- 200 g (1 cup) sugar
- 2 tablespoons cornstarch
- 240 g (1 cup) sour cream
- 2 teaspoons vanilla extract
- 3 eggs, at room temperature
Strawberry topping
- 400 g (14 oz) fresh strawberries
- 60 g (⅓ cup) sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon lemon juice
How to Make Strawberry Cheesecake
- Bake the crust. First, heat the oven to 160°C (325°F). Mix the crumbs and butter, press them into the pan, and bake for 10 minutes.
- Make the filling. Next, beat the cream cheese, sugar and cornstarch until smooth. Then mix in the sour cream and vanilla.
- Add the eggs. After that, add the eggs one at a time on low speed, just until combined.
- Bake. Pour the filling over the crust and bake in a water bath for 55–65 minutes, until the center still wobbles slightly.
- Cool slowly. Turn off the oven and leave the cheesecake inside with the door open for 1 hour. Then chill it for at least 6 hours.
- Make the topping. Meanwhile, cook half the strawberries with the sugar for 5 minutes, then stir in the cornstarch mixture and lemon juice until thick. Cool it and fold in the remaining sliced berries.
- Top and serve. Finally, spread the cold topping over the cheesecake just before serving.
Strawberry Cheesecake: Common Problems and How to Fix Them
Why is the strawberry topping runny?
Cause: Typically, it is because the sauce did not boil after adding the cornstarch.
Fix: Let it bubble for 1 minute, so the cornstarch thickens fully. Also, cool it before spreading.
Why did my strawberry cheesecake crack?
Cause: Most often, it was overbaked or cooled too fast.
Fix: Use a cheesecake water bath, and read our guide to cracked cheesecake.
Why is the crust soggy?
Cause: In most cases, water leaked in, or the crust was not prebaked.
Fix: First, prebake the crust. Then wrap the pan well in foil.
Tips for the Best Strawberry Cheesecake
- Use room-temperature ingredients, so the filling stays smooth without overmixing.
- Add the topping on the day you serve it; otherwise, the juice soaks into the cream.
- Finally, choose ripe, red strawberries for the best color.
Strawberry Cheesecake Variations
- No-bake: try our no-bake cheesecake with fresh strawberries on top.
- Frozen: serve a slice with our strawberry ice cream.
- Classic: see our New York cheesecake recipe.
Storage Tips
Keep the cheesecake covered in the fridge for up to 4 days. In addition, you can freeze it without the topping for 2 months.
Where It Comes From
Fruit-topped cheesecakes became popular in American diners in the mid-1900s, and strawberry soon became the favorite. You can read more about cheesecake on Wikipedia.
Strawberry Cheesecake FAQ
Can I use frozen strawberries?
Yes, for the cooked sauce. However, use fresh berries for the sliced fruit on top.
Do I need a water bath?
It is not required. However, it gives a smoother, crack-free top.
How do I know when it is done?
The edges should be set, while a 5 cm (2-inch) circle in the center still wobbles.
One more thing: If you enjoyed this strawberry cheesecake, you will find 31 more Eastern and Western desserts in our digital cookbook, each with exact measurements and clear steps.
