Strawberry Cheesecake

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Introducing the most AMAZING STRAWBERRY CHEESECAKE ever! If you’ve savored my unbeatable cheesecake recipe before, this strawberry twist is equally incredible. Picture the smoothest, creamiest cheesecake crowned with a zesty strawberry topping that’ll make you crave seconds, thirds, and even fourths!

This strawberry cheesecake is a slice of heaven: featuring my flawless, creamy cheesecake adored by many, and adorned with a simple strawberry compote that perfectly enhances the flavor, bringing a burst of freshness ideal for those sunny summer days. If there’s one recipe you must try this summer, make it this one!

Strawberry Cheesecake

Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Servings 14


**Cheesecake Crust:**

  • 1 ½ cups graham cracker crumbs about 190g
  • 3 tbsp sugar
  • 5 tbsp melted unsalted butter

**Cheesecake Batter:**

  • 4 packages 8 oz each full-fat cream cheese, softened
  • 1 ½ cups granulated sugar about 325g
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs at room temperature
  • ½ cup heavy cream at room temperature
  • 1 cup sour cream at room temperature
  • 1 tbsp cornstarch
  • 2-3 tbsp lemon juice

**Strawberry Compote:**

  • 1 lb strawberries roughly chopped
  • ¼ cup sugar about 55g
  • 1 tsp cornstarch
  • Juice of ½ lemon
  • Fresh strawberries for optional decoration



  • Bring all ingredients to room temperature.
  • Preheat the oven to 350°F.
  • Blend graham crackers, sugar, and melted butter until smooth.
  • Butter the bottom of a 9” springform pan and press in the crust mixture tightly.
  • Bake the crust for 8 minutes, then reduce oven temperature to 325°F.
  • Cream the cream cheese until smooth, add sugar and mix well.
  • Lightly whisk eggs and add them slowly to the batter, mixing at low speed until just combined.
  • Add cream, sour cream, lemon juice, salt, vanilla, and cornstarch. Mix until just combined.
  • Pour batter into the crust, seal pan with foil, and place it in a water-filled tray.
  • Bake for 75-80 minutes. Do not open the oven. The cheesecake should have firm edges and a jiggly center.
  • Cool at room temp for 2-3 hours, then refrigerate overnight.

**Strawberry Compote:**

  • Mix strawberries, sugar, cornstarch, and lemon juice in a saucepan.
  • Cook on low heat for 5-7 minutes until saucy and thick. Let it cool.
  • Transfer the chilled cheesecake to a serving stand, cover with strawberry compote.
  • Decorate with fresh strawberries, serve, and enjoy!


  • Use full-fat ingredients for the best results.
  • If graham crackers are unavailable, try wheat digestive biscuits.
  • Ensure a tight springform pan to prevent water leakage.
  • Let the cheesecake cool overnight for the ideal texture.
  • Feel free to swap strawberries with your favorite berries!

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