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The Best Cheesecake with Homemade Strawberry Topping Recipe

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3.9 from 5 reviews

This classic cheesecake recipe features a creamy, smooth full-fat cream cheese filling baked over a buttery graham cracker crust and topped with a luscious homemade strawberry glaze. The dessert is baked in a water bath to ensure a silky texture, and the fresh strawberry topping adds a bright, sweet finish perfect for any occasion.

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 16 full sheets graham crackers)
  • 1/4 cup light brown sugar
  • 8 tablespoons unsalted butter (melted)

Cheesecake Filling

  • 32 ounces full-fat cream cheese (at room temperature)
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream (at room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 4 large eggs (at room temperature)

Homemade Strawberry Topping

  • 3 cups fresh strawberries (1 1/2 cups diced, 1 1/2 cups halved)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water (divided)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 325°F. Line the base of a 9-inch deep springform pan with parchment paper and lightly grease the entire pan with nonstick baking spray. Wrap the outside of the pan with two layers of heavy-duty foil to prevent water leaks during baking.
  2. Make the graham cracker crust: In a food processor, pulse the graham crackers into fine crumbs. Add the brown sugar and melted butter, then pulse until the mixture resembles wet sand and is evenly combined.
  3. Press and bake the crust: Firmly press the crust mixture into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer. Bake the crust for 8–10 minutes, then remove and let it cool completely while preparing the filling.
  4. Prepare the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and lump-free, scraping down the bowl as needed.
  5. Incorporate additional ingredients: Add the flour, sour cream, and vanilla extract. Mix on low speed until just combined.
  6. Add the eggs: Lightly beat the eggs in a separate bowl. Add them to the batter in two additions, mixing on low speed briefly after each addition. Avoid overmixing and then finish by folding the batter gently with a rubber spatula to ensure uniformity.
  7. Assemble the cheesecake: Pour the batter over the cooled crust and smooth the top. Gently tap the pan on the counter to release any air bubbles.
  8. Prepare the water bath: Fold a dish towel and place it in a large roasting pan. Set the springform pan on top of the towel. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan.
  9. Bake the cheesecake: Bake for 90–105 minutes, or until the edges are set and the center slightly jiggles when gently shaken. The internal temperature should be about 150–155°F.
  10. Cool in the oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
  11. Chill the cheesecake: Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover with cling wrap and refrigerate for at least 6 hours or overnight to fully set.
  12. Make the strawberry topping: In a small saucepan, combine diced strawberries, sugar, lemon juice, and 1 tablespoon of water. Cook over medium heat for 6 minutes, stirring occasionally until the strawberries release juice and the mixture thickens into a syrup.
  13. Thicken the topping: Whisk cornstarch and remaining 1 tablespoon cold water until smooth. Stir this slurry into the hot strawberry mixture and simmer for 2 minutes until glossy and thickened.
  14. Finish the topping: Remove from heat and stir in the vanilla extract. Gently fold in the halved strawberries to coat them with glaze.
  15. Cool the topping: Let the topping cool for 15 minutes before spooning it over the chilled cheesecake.
  16. Set the topping: Refrigerate the topped cheesecake for 20–30 minutes to allow the strawberry glaze to set before slicing.
  17. Serve: Slice, serve, and enjoy your creamy cheesecake with fresh strawberry topping!
  18. Additional note: Step-by-step photos for the entire process are available below the recipe for guidance if needed.

Notes

  • Using room temperature ingredients helps achieve a smooth filling.
  • Do not overmix the batter to prevent cracks and dense texture.
  • Wrap the pan well to avoid water leakage during the water bath baking.
  • Allow the cheesecake to chill thoroughly for best texture and flavor.
  • The homemade strawberry topping adds a fresh, tangy complement to the rich cheesecake.

Find it online: https://lauracooks.com/the-best-cheesecake-with-homemade-strawberry-topping-recipe/