If you’re on the hunt for a dessert that dazzles without feeling too heavy, this Strawberry Cheesecake Recipe is an absolute gem you’ll want in your baking arsenal. I love this because it strikes the perfect balance—creamy, not dense, with a fresh strawberry sauce that tastes like sunshine in every bite. Whether you’re serving it for a family get-together or just craving a sweet treat, you’re going to be so happy you gave this one a go. Stick with me, and I’ll walk you through every step to make sure it turns out fan-freaking-tastic!
Why You’ll Love This Recipe
- Perfectly Light Yet Creamy: Unlike dense New York-style cheesecakes, this one feels light but still rich and indulgent.
- Homemade Strawberry Sauce: That fresh strawberry topping takes this from good to unforgettable.
- Simple Ingredients, Stunning Flavor: You likely already have everything on hand, making it super easy to whip up anytime.
- Family Favorite: I discovered this recipe years ago, and now my entire crew eats it up every time.
Ingredients You’ll Need
Getting the right balance of ingredients is key here—each element plays a role in creating that silky texture and bright strawberry flavor you’ll adore. Here’s a bit about what you’ll want to shop for and why.
- Arnott’s Marie crackers or plain biscuits: These form a simple, buttery base crust—if you can’t find them, Graham Crackers work just as well.
- Unsalted butter: Melted to bring your crust together perfectly, so it’s crumbly but holds.
- Cream cheese: The star of the show—make sure it’s softened for easy mixing and that creamy texture.
- Plain flour (all-purpose): Just a bit to help the filling set without making it too dense.
- Vanilla extract: Adds subtle warmth and depth of flavor.
- Sour cream: This keeps the cheesecake moist and adds a slight tang that balances the sweetness.
- Caster sugar (superfine sugar): Blends effortlessly into the cheesecake for smooth sweetness.
- Lemon zest: A little zing to brighten the entire cheesecake.
- Eggs: At room temperature so they blend nicely into the filling, giving it structure.
- Fresh strawberries: Half diced into the filling, half left halved for that gorgeous topping.
- Lemon juice or water: For the strawberry sauce—it enhances the flavor and helps balance sugar.
- White sugar: Sweetens the strawberry sauce perfectly.
- Cornflour/cornstarch: Thickens the strawberry sauce just right.
- Water: For the sauce thickening base.
Variations
I always encourage adding your own little twist to keep things fun in the kitchen! This Strawberry Cheesecake Recipe is super adaptable, so whether you want to lighten it up or boost the berry flavor, there’s a way to make it yours.
- Dairy-Free Version: I swapped the cream cheese once for a plant-based alternative, and with coconut cream in place of sour cream, it still came out super tasty!
- Mixed Berry Topping: Instead of just strawberries, try adding raspberries or blueberries to the sauce for a colorful change my family loved.
- Gluten-Free Crust: Use gluten-free biscuits for the base, and the texture stays just as great.
- Lemon or Orange Zest: Switching citrus zest gives a fresh flavor punch that pairs beautifully with the strawberries.
How to Make Strawberry Cheesecake Recipe
Step 1: Prep the Crust with Love
Start by crushing those Arnott’s Marie crackers (or Graham crackers) into fine crumbs. A food processor makes this super fast, but a ziplock bag and rolling pin work just fine too! Mix the crumbs with melted butter until the mixture feels like wet sand. Press it evenly into a springform pan’s base, then pop it in the fridge while you whip up the filling. This step sets the stage for a crisp, buttery crust that supports the cheesecake without sogginess.
Step 2: Craft the Creamy Cheesecake Filling
Beat your softened cream cheese until it’s smooth and fluffy—this part seriously makes a difference! Add flour, vanilla, sour cream, and sugar, mixing until everything is velvety with no lumps. Then, one at a time, beat in the eggs at room temperature—this keeps the filling silky, not curdled. Stir in lemon zest and fold in half of your diced strawberries gently, keeping their shape. Pour this heavenly mixture over your chilled crust.
Step 3: Bake and Cool Carefully
Bake your cheesecake at a moderate temperature until the edges are set but the center still jiggles slightly—this means it’s perfectly creamy. Resist the urge to open the oven too often, or you might cause cracks. Let it cool gradually to room temperature right in the pan. Patience here helps keep it smooth and crack-free. Then transfer to the fridge for several hours or overnight—the longer, the better for flavors to meld!
Step 4: Make the Irresistible Strawberry Sauce
While your cheesecake chills, whip up that fresh strawberry sauce. Toss the halved strawberries with lemon juice (or water) and sugar in a saucepan over medium heat. Combine cornstarch with a little water to make a slurry, then add to the strawberries to thicken the sauce. Let it simmer until you get a lovely syrupy consistency—this sauce is what takes the entire cheesecake to a whole new level of deliciousness.
Step 5: Assemble and Serve
Once everything’s cooled and set, spread your strawberry sauce generously over the cheesecake. Trust me, each bite with the creamy base and tangy sauce is pure magic. Slice it with a hot, dry knife for clean pieces and prepare to wow your guests—or just indulge yourself!
Pro Tips for Making Strawberry Cheesecake Recipe
- Use Room Temperature Ingredients: I learned this the hard way—cream cheese and eggs blend more smoothly when they’re warm, giving you a lump-free batter.
- Don’t Overmix the Filling: Mix just until combined to avoid adding too much air, which can cause cracks during baking.
- Chill the Crust First: Setting the crust in the fridge before adding the filling helps it stay crisp instead of soggy.
- Let It Cool Gradually: A sudden temperature change can cause cracking; cool the cheesecake in the turned-off oven or at room temp before refrigerating.
How to Serve Strawberry Cheesecake Recipe
Garnishes
I love adding a few extra strawberry halves on top just before serving for that pop of color and freshness. A light dusting of powdered sugar or a sprinkle of finely chopped fresh mint leaves makes it look extra special. Sometimes, I add just a dollop of whipped cream on the side, especially if I know the crowd loves a creamy complement.
Side Dishes
Pairing this cheesecake with a simple cup of freshly brewed coffee or a fruity herbal tea works wonderfully. For brunches or parties, a light citrus salad or roasted nuts on the side balance the richness beautifully, and my kids adore it with just a scoop of vanilla ice cream.
Creative Ways to Present
One of my favorite tricks is to turn this into mini cheesecakes using a muffin tin lined with cupcake papers—perfect for kid’s parties or when you want individual servings. Another fun idea is layering strawberry slices inside a glass with cheesecake mousse for a parfait-style presentation. For romantic dinners, I arrange fresh strawberry halves and edible flowers delicately on top for that wow factor.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover cheesecake tightly with plastic wrap or transfer slices to an airtight container. It stays fresh and creamy in the fridge for up to 4 days, and honestly, the flavor deepens after a day.
Freezing
Freezing cheesecake can be tricky, but I wrap slices in parchment paper and then in foil before popping them in a freezer bag. This recipe freezes surprisingly well for up to 2 months. Just thaw them overnight in the fridge, and the texture holds up beautifully.
Reheating
Since cheesecake is best served chilled, I usually avoid reheating. However, if you want to soften frozen slices, let them sit at room temperature for 30 minutes to bring back that luscious creaminess without melting the strawberry sauce.
FAQs
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Can I make this Strawberry Cheesecake Recipe ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld and the cheesecake to set perfectly. Just store it in the fridge covered tightly with plastic wrap or foil.
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What can I substitute for sour cream?
If you don’t have sour cream, you can substitute full-fat Greek yogurt or crème fraîche — both will give you the creamy tang that balances the cheesecake’s sweetness.
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How do I prevent cracks in my cheesecake?
To avoid cracks, don’t overmix or overbake the cheesecake. Also, gradual cooling—letting the cheesecake cool slowly in the oven with the door slightly ajar or at room temperature—helps prevent sudden temperature shifts that cause cracking.
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Can I use frozen strawberries for the sauce?
Yes, frozen strawberries work fine for the sauce, though fresh berries tend to have a brighter flavor and better texture. Just thaw them before cooking to avoid excess water diluting the sauce.
Final Thoughts
This Strawberry Cheesecake Recipe has earned its spot as one of my all-time faves because it’s approachable yet impressive—and the results are stunning every time. If you’re like me, you want a dessert that feels special without requiring a culinary degree to pull off. So grab those ingredients, follow along, and get ready to enjoy a creamy, fruity slice of happiness that will have people coming back for seconds. I can’t wait to hear how it turns out for you!
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Strawberry Cheesecake Recipe
- Prep Time: 30 min
- Cook Time: 55 min
- Total Time: 445 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This strawberry cheesecake features a light yet rich cream cheese base with a crumbly biscuit crust, topped with a luscious homemade strawberry sauce. It offers a creamy texture without the density of traditional New York-style cheesecakes, making it a delightful dessert perfect for any occasion.
Ingredients
Crust
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling
- 1 lb / 500g cream cheese, softened
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 eggs, at room temperature
Strawberry Sauce Topping
- 500g / 1 lb strawberries, half diced and half halved
- 2 tbsp lemon juice OR water
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Instructions
- Prepare the Crust: Crush the Arnott’s Marie crackers or Graham crackers until fine crumbs form. Combine with melted unsalted butter and mix thoroughly. Press the mixture firmly into the base of a springform pan to create an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the plain flour, vanilla extract, sour cream, caster sugar, and lemon zest, and blend until combined. Beat in the eggs one at a time until the mixture is smooth and creamy.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for approximately 55 minutes, or until the edges are set but the center still slightly wobbles. Allow it to cool gradually to room temperature, then refrigerate for several hours or overnight to set fully.
- Prepare the Strawberry Sauce: In a saucepan over medium heat, combine diced strawberries, lemon juice or water, white sugar, and vanilla extract. Bring to a simmer and cook until strawberries soften. In a small bowl, mix cornflour with water to create a slurry, then stir into the simmering strawberry mixture to thicken the sauce. Cook for another minute until sauce coats the back of a spoon.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, pour the warm strawberry sauce over the top and garnish with the halved strawberries. Serve chilled and enjoy the fresh, fruity topping paired with the creamy cheesecake.
Notes
- This cheesecake is creamy but not dense, offering a lighter texture compared to New York cheesecake.
- The strawberry sauce is a perfect complement, balancing richness with fresh fruitiness.
- Use full-fat sour cream for best flavor and texture.
- Ensure eggs are at room temperature to prevent curdling during mixing.
- Allow the cheesecake to cool in the oven with door slightly ajar to avoid cracking.
Nutrition
- Serving Size: 1 serving
- Calories: 489 kcal
- Sugar: 41 g
- Sodium: 284 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 114 mg
