Introduction

Best Strawberry Cheesecake is pure, creamy indulgence: ultra-smooth vanilla cheesecake with a buttery graham crust, crowned with a glossy, fresh strawberry topping that tastes like summer on a fork. This baked New-York-style beauty rises tall, bakes crack-free, and slices like a dream, proving you don’t need a bakery case to serve the most stunning dessert on the table. Presented with extra whole berries and a dusting of powdered sugar, this Best Strawberry Cheesecake recipe offers a gorgeous, appetizing aesthetic that instantly becomes the centerpiece of every celebration.

Why you’ll love this recipe

Silky, never-dense texture — sour cream + perfect water-bath method.
No cracks guaranteed — slow cooling + easy tricks.
Make-ahead superstar — tastes even better day 2–3.
Freezer-friendly — up to 3 months of cheesecake joy.
Endlessly riffable — swirl, Oreo crust, white chocolate, or no-bake.

Ingredients (9-inch springform, 12–16 slices)

Graham Crust

2 cups (200 g) graham cracker crumbs (14 full sheets)
⅓ cup (75 g) unsalted butter, melted
¼ cup (50 g) granulated sugar
Pinch salt

Cheesecake Filling

32 oz (900 g) full-fat cream cheese, room temperature
1¼ cups (250 g) granulated sugar
1 cup (240 g) sour cream, room temperature
2 tsp vanilla extract
¼ tsp fine sea salt
4 large eggs + 1 egg yolk, room temperature
2 tbsp all-purpose flour (prevents cracking)
¼ cup (60 ml) heavy cream

Fresh Strawberry Topping

1 lb (450 g) fresh strawberries, hulled & halved
⅓ cup (70 g) granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)

Essential Tools and Equipment

9-inch springform pan
Large roasting pan (for water bath)
Food processor or rolling pin
Stand or hand mixer
Aluminum foil

Step-by-step process

Preheat oven to 350 °F (175 °C). Wrap the springform pan tightly with 2–3 layers of heavy-duty foil.
Crust — mix crumbs, sugar, salt, and melted butter. Press firmly into the bottom and 1 inch up the sides. Bake 10 min → cool.
Reduce oven to 325 °F (165 °C). Boil the kettle for the water bath.
Filling — beat cream cheese + sugar 3–4 min until completely smooth. Scrape bowl often. Add sour cream, vanilla, salt → mix. Add eggs one at a time on low, just until incorporated. Fold in flour + heavy cream by hand.
Pour into cooled crust. Tap pan gently to release bubbles.
Water bath — place the springform in a roasting pan. Pour boiling water halfway up the sides. Bake 70–80 min until edges set and center has a slight jiggle (internal 150 °F).
Cool slowly — turn oven off, crack door, leave cheesecake 1 hour. Remove from bath, run knife around edge, cool room temp 2 hrs, then fridge minimum 8 hrs (overnight best).
Topping — toss strawberries with sugar + lemon juice, let sit 30 min. Drain juice into a saucepan, add slurry, and cook until thick & glossy. Cool → spoon over chilled cheesecake with berries.

Mistakes to avoid

Cold ingredients — lumps and cracks; everything room temp.
Overbeating after eggs — incorporates air → cracks.
Skipping water bath — uneven bake and cracked top.
Opening oven door — temperature drop = sinking center.
Cutting warm — messy slices; chill overnight.

Variations of the Best Strawberry Cheesecake

Swirl — drop spoonfuls of strawberry puree into the batter and swirl before baking.
Oreo Crust — swap graham for crushed Oreos.
White Chocolate — melt 6 oz white chocolate into filling.
No-Bake — use stabilized whipped cream + gelatin version.
Mini muffin tin, 18–20 min bake.

Tips for better storage & make-ahead

Make-ahead — up to 3 days in fridge; topping day-of serving.
Freezer — chill fully → remove from pan → double-wrap → 3 months. Thaw overnight in the fridge.
Perfect slices — dip knife in hot water, wipe between cuts.

Frequently Asked Questions

No water bath? Bake at 300°F for 90 min on the middle rack with a pan of water on the lower rack.
Cracks anyway? Cover with topping — no one will know.
Gluten-free? GF Graham crumbs 1:1.
Less rich? ⅔ light cream cheese + extra sour cream.
Double recipe? Use a 10-inch pan + 15–20 min extra bake.

Conclusion

Best Strawberry Cheesecake is dessert perfection — each velvety, vanilla-kissed bite with buttery crust and juicy fresh strawberry topping tastes like pure celebration. One springform pan turns pantry basics into the creamiest, most impressive cheesecake you’ll ever serve. Keep cream cheese stocked and strawberries in season, and a show-stopping dessert is always one overnight chill away. Whether it’s birthdays, holidays, or “just because,” this cheesecake delivers pure joy and applause in perfect harmony. One bite, endless “best cheesecake I’ve ever had,” and the quiet thrill of cheesecake mastery.