Rich, creamy cheesecake with a buttery crust and a smooth, glossy strawberry topping.
This classic baked cheesecake is topped with a glossy strawberry sauce, perfect for a touch of fruity indulgence. The creamy, rich filling sits atop a buttery graham cracker crust, making it an irresistible dessert.
Why you'll want it now, The perfect blend of creamy cheesecake and sweet, tangy strawberries.
Why this recipe works
The combination of cream cheese and sour cream creates a rich, smooth texture, while baking the cheesecake in a water bath ensures even cooking without cracks. The fresh strawberry sauce adds a sweet, tangy topping.
Equipment
9-inch (23 cm) springform pan
large mixing bowl
electric mixer
saucepan
baking sheet
aluminum foil
parchment paper
cooling rack
How to make it
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil to prevent water from leaking in.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, vanilla, and flour, mixing until combined.
Add eggs one at a time, beating on low speed until just blended. Pour over the crust.
Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan.
Bake for 1 hour 10 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
For the topping, combine strawberries, sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat until thickened and glossy.
Remove the cheesecake from the water bath and cool completely at room temperature. Spread the strawberry topping over the cooled cheesecake.
Chill in the refrigerator for at least 4 hours or overnight before serving.
Enjoy a slice of this creamy, fruit-topped delight with friends and family!
How you'll know it's ready
The cheesecake is ready when the edges are set but the center still jiggles slightly.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as written. If using a convection oven, reduce the temperature by 25°F and check a few minutes early, as the fan bakes faster.
Frosting, filling & glaze notes
The strawberry topping should be thickened to a glossy consistency that coats the back of a spoon.
Troubleshooting
If the cheesecake cracks, ensure a water bath is used and avoid overbaking.
For a firmer crust, press the crumbs firmly into the pan before baking.
If the strawberry topping is too runny, simmer it longer until thickened.
To prevent a lumpy filling, ensure the cream cheese is fully softened before mixing.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days.
Make ahead
This cheesecake can be made a day in advance and kept chilled until ready to serve.
Variations
Use mixed berries for a different fruit topping.
Add a chocolate ganache layer between the cheesecake and strawberry topping.
Incorporate lemon zest into the filling for a citrus twist.
Frequently asked questions
How do I prevent my cheesecake from cracking?
Ensure the cheesecake is baked in a water bath and avoid overmixing the batter.
Can I use frozen strawberries for the topping?
Yes, just thaw them first and drain excess liquid before using.
What is the best way to slice a cheesecake?
Use a sharp knife dipped in hot water, wiping clean between slices for neat edges.
How can I tell when the cheesecake is done baking?
The edges should be set with a slight jiggle in the center.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
