Strawberry Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Wrap the outside base and lower sides with a double layer of heavy-duty foil to prevent water bath leaks.

Make crust mixture

In a medium bowl, combine graham cracker crumbs, 2 tbs granulated sugar, melted butter, and 1/4 tsp salt. Stir until crumbs are evenly moistened and hold together when pressed.

Press and bake

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake on the middle rack for 10 minutes. Remove from oven and set aside to cool while you prepare the filling.

Bring ingredients to room temperature

Ensure cream cheese, eggs, and sour cream are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overmixing.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl sides as needed.

Add sugar and dry ingredient

Add 1 cup granulated sugar and 2 tsp flour to the cream cheese and beat on low until incorporated, about 30–45 seconds. Scrape down the bowl.

Add sour cream and flavorings

Add 1 cup sour cream, 2 tsp vanilla extract, and 1 tbs lemon juice. Mix on low until just combined, about 20–30 seconds, scraping the bowl once.

Incorporate eggs

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix each egg only until just incorporated to avoid incorporating too much air; total mixing time after eggs should be about 30–45 seconds.

Pour and smooth

Pour the filling over the prebaked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare water bath

Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot (not boiling) tap water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–2 inches).

Bake

Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles (about 1 inch) when the pan is gently shaken. Avoid overbaking to prevent cracking.

Cool gradually

Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 1 hour to cool gradually. Then remove from the water bath and foil and place on a wire rack to cool to room temperature, about another hour.

Chill

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set fully.

Prepare sauce

In a medium saucepan, combine 3 cups quartered strawberries, 1/2 cup granulated sugar, 2 tbs water, and 1 tbs lemon juice. Stir and let sit 5–10 minutes for the fruit to release juices.

Cook topping

Place the pan over medium heat and bring to a gentle simmer, stirring occasionally. In a small bowl, whisk 1 tsp cornstarch with 1 tsp cold water to make a slurry. Once the strawberries are simmering and starting to break down (about 5–8 minutes), stir in the cornstarch slurry and continue to cook 1–2 minutes until the sauce slightly thickens. For a chunkier topping, mash some berries with the back of a spoon; for a smoother sauce, use an immersion blender briefly (1–2 pulses).

Cool

Remove from heat and let the strawberry topping cool to room temperature, then chill in the refrigerator until ready to use (at least 30 minutes for best texture).

Unmold

When the cheesecake is fully chilled, run a thin knife around the edge of the springform pan to loosen, then release and remove the sides.

Top and garnish

Spoon the chilled strawberry topping over the top of the cheesecake, spreading evenly. Arrange optional fresh strawberry slices around the edge and add dollops of whipped cream if desired.

Serve

Slice with a hot, dry knife (dip the knife in hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers keep covered in the refrigerator for up to 4 days.