Luscious Strawberry Cheesecake

Here is my favorite strawberry cheesecake recipe, with a smooth, creamy filling, a simple graham cracker crust, and fresh strawberries on top.

This cheesecake has become my go-to dessert for summer gatherings and birthday celebrations. I always make an extra one to keep in the fridge because it disappears so quickly. There’s something special about having a slice of cheesecake with your morning coffee, isn’t there?

What Kind of Cream Cheese Should I Use?

Full-fat block cream cheese is the way to go for a classic cheesecake – brands like Philadelphia are perfect for this recipe. Skip the spreadable cream cheese that comes in tubs, as these contain additives that can affect how your cheesecake sets. Make sure your cream cheese is properly softened at room temperature before you start (about 1-2 hours on the counter should do it). If you’re in a hurry, you can cut the block into cubes to help it soften faster, but avoid microwaving it as this can create an uneven texture. When mixing, beat the cream cheese until it’s completely smooth with no lumps before adding other ingredients – this is key for that silky-smooth cheesecake texture everyone loves.

Options for Substitutions

Let’s talk about what you can swap in this cheesecake recipe if you’re missing something:

• Plain biscuits/Graham crackers: Any plain, sweet cookie works for the base – try digestive biscuits, vanilla wafers, or even gingersnaps for a spicy twist. Just make sure they’re not too strongly flavored.
• Cream cheese: This is a must-have that can’t really be substituted – it’s what makes a cheesecake a cheesecake! Just make sure it’s full-fat and at room temperature.
• Sour cream: You can use full-fat Greek yogurt instead. The texture will be slightly different but still good!
• Strawberries: Feel free to use other berries like raspberries, blueberries, or a mix. Just keep the same quantities and cooking method for the topping.
• Cornstarch: For the topping, you can use arrowroot powder (same amount) or flour (use 2 teaspoons instead of 1½ teaspoons).
• Vanilla essence: Vanilla bean paste works great (use the same amount), or try almond extract (use half the amount as it’s stronger).
• Superfine sugar: Regular granulated sugar works too – just blend it in your food processor for a few seconds to make it finer.

Watch Out for These Mistakes While Baking

The most common mistake when making cheesecake is overmixing the batter after adding the eggs, which can lead to cracks and a dense texture – mix just until the eggs are incorporated, no more than 30 seconds each. Temperature control is crucial: starting with truly room-temperature ingredients (especially cream cheese and eggs) helps prevent lumps, while baking in a water bath keeps the temperature steady and prevents cracks from forming. Another frequent error is opening the oven door during baking or removing the cheesecake too quickly – instead, turn off the oven when the center still has a slight wobble, then let it cool gradually inside for an hour with the door closed. For the smoothest texture, resist the urge to skip the straining step – pushing your cream cheese mixture through a fine-mesh sieve before baking will remove any tiny lumps and ensure silky perfection.

What to Serve With Cheesecake?

When it comes to serving cheesecake, sometimes the simplest additions make the biggest impact! A dollop of fresh whipped cream on the side adds a light, cloud-like texture that pairs perfectly with the dense, creamy cake. For drinks, try serving it with a hot cup of coffee or espresso – the slight bitterness helps balance out the sweetness of the dessert. If you’re feeling fancy, a small scoop of vanilla ice cream or a drizzle of chocolate sauce can turn this classic dessert into an even more special treat. And don’t forget about fresh berries – while this recipe already includes strawberries, adding a mix of other fresh berries like raspberries or blackberries on the side gives extra color and fresh flavor.

Storage Instructions

Keep Fresh: Your strawberry cheesecake will stay good in the fridge for up to 5 days when stored in an airtight container. The flavor actually gets better after a day or two as everything settles together! Just keep it away from strong-smelling foods in your fridge since cheesecake can absorb other flavors.

Freeze: This cheesecake freezes really well for up to 3 months! Wrap individual slices or the whole cake (without the strawberry topping) in plastic wrap, then aluminum foil. When you’re ready to eat it, thaw it overnight in the fridge and add fresh strawberry topping.

Make Ahead: You can make this cheesecake 2-3 days before serving – it’s perfect for planning ahead! Just prepare the base and filling, then add the strawberry topping fresh when you’re ready to serve. The crust actually holds up better when it has time to set in the fridge.

Preparation Time	30-45 minutes
Cooking Time	55-70 minutes
Total Time	195-245 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 50-60 g
• Fat: 200-230 g
• Carbohydrates: 400-450 g

Ingredients

• 200g / 7oz plain biscuits like arnott’s marie or 28 graham cracker squares
• 120g / 8 tablespoons melted unsalted butter
• 500g / 1 lb softened cream cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla essence
• 1/2 cup full-fat sour cream
• 1 1/2 cups superfine sugar
• Zest from one lemon
• 3 eggs at room temperature
• 500g / 1 lb strawberries (half chopped, half halved)
• 2 tablespoons lemon juice or water
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla essence
• 1 1/2 teaspoons cornstarch
• 2 tablespoons water

Step 1: Prepare the Cake Tin and Crust

Preheat your oven to 160C/320F for standard ovens or 140C/295F for fan/convection ovens.

Take a 20cm/8″ springform cake tin and turn the base upside down.

Lightly butter it, place a square piece of parchment/baking paper on the base, and clip it into the springform pan so the excess paper sticks out.

Butter and line the sides of the pan as well.

Break up the biscuits roughly by hand, then place them in a food processor and blitz until they form fine crumbs.

Add butter and briefly blitz until the mixture resembles wet sand.

Pour this into the prepared cake tin, spreading it roughly over the base and up the sides with a spatula.

Use a flat-bottomed tool, like a measuring cup, to press the crumbs firmly up the sides and flatten the base.

Step 2: Prepare the Cheesecake Filling

Using a mixer or beater, beat the cream cheese until just smooth—no longer than 20 seconds on speed 4 to prevent aerating the cheesecake filling.

Add the flour and beat for 5 seconds on speed 4 until just incorporated.

Next, add vanilla, sour cream, sugar, and lemon zest; beat until just combined (10 seconds max, speed 5).

Add the eggs one at a time, beating briefly between additions (5 seconds each), until fully incorporated after the last egg.

Step 3: Bake the Cheesecake

Pour the cheesecake filling into the prepared crust.

Bake the cheesecake for 55 minutes.

The top should be a light golden brown, without cracks, and nearly flat, with a slight jiggle when gently shaken.

Let the cheesecake cool in the oven with the door open about 20 cm (8 inches) for a smoother transition out of the oven, then refrigerate it in the pan for at least 4 hours.

Step 4: Prepare the Strawberry Sauce

In a saucepan, combine chopped strawberries, vanilla, sugar, and lemon juice.

Stir the mixture and bring it to a simmer over medium heat, allowing it to simmer for 10 minutes until the strawberries break down.

Mix cornflour with water, add it to the saucepan, and stir.

Then add halved strawberries, cooking for an additional minute just to soften.

The sauce should be syrupy; remove it from the stove to cool, as it will thicken upon cooling.

Stir it when cool and adjust the thickness with a tiny touch of water if needed to achieve the desired “oozing” consistency.

Step 5: Assemble and Chill

Once the strawberry sauce is cool, spoon it over the cheesecake, ensuring a single layer of strawberries covers the top.

Flip the strawberry halves so they face down.

Refrigerate the assembled cheesecake for at least 2 more hours to set the toppings.

Step 6: Serve

Remove the sides of the springform pan.

Use the overhanging parchment paper to slide the cheesecake off the pan base, then slide the cheesecake off the paper.

Slice the cheesecake and serve it with the remaining strawberry sauce as desired.