Description
There are thousands of strawberry cheesecake recipes out there. Here’s why this one earns the title of best ever:
- Room temperature ingredients: Non-negotiable for a silky, lump-free filling. Take everything out 1–2 hours before you start.
- Sour cream in the filling: This is the secret to that signature tangy, creamy cheesecake flavor that cheap recipes skip.
- No water bath: With the right oven technique, you get a crack-free cheesecake every time — no hassle.
- Fresh strawberry compote from scratch: No canned filling here. A quick stovetop strawberry sauce made with real berries, sugar, and lemon juice is utterly transformative.
- Golden graham cracker crumb topping: As seen in the image, a crumble scattered over the fresh berries adds a delightful textural contrast.
- Fresh mint garnish: Just a small sprig, but it elevates the whole presentation into something worthy of a fine restaurant.
Ingredients
Scale
Ingredients for the Best Ever Strawberry Cheesecake
Graham Cracker Crust
- 2 cups (200g) graham cracker crumbs (approximately 14–15 whole crackers)
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- Pinch of salt
Cheesecake Filling
- 32 oz (900g) full-fat block cream cheese, at room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 tsp pure vanilla extract
- Zest of 1 lemon
- 3 large eggs, at room temperature
- 1 egg yolk
Strawberry Compote Topping
- 2 cups (300g) fresh strawberries, hulled and halved
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
Crumble Topping (Optional but Recommended)
- ½ cup (50g) graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
To Garnish
- Fresh whole strawberries
- Fresh mint sprigs
Instructions
Step-by-Step Instructions: Best Ever Strawberry Cheesecake
Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides.
- In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and halfway up the sides of the springform pan. Use the back of a measuring cup for even, compact pressure.
- Bake for 10 minutes until lightly golden and fragrant. Set aside to cool. Reduce oven temperature to 325°F (163°C).
Make the Strawberry Cheesecake Filling
- In a stand mixer or with an electric hand mixer, beat the cream cheese on medium speed for 3–4 minutes until completely smooth, fluffy, and free of lumps. Scrape the bowl frequently.
- Add the sugar and beat for another 2–3 minutes until light and creamy.
- Mix in the sour cream, vanilla extract, and lemon zest on low speed until just combined.
- Add the eggs and yolk ONE at a time on the lowest mixer speed, mixing just until each is incorporated. The key is NOT to overmix at this stage — too much air leads to cracks.
Bake the Best Ever Strawberry Cheesecake
- Pour the filling into the cooled crust. Smooth the top with an offset spatula.
- Bake at 325°F for 55–70 minutes. The cheesecake is ready when the edges are set but the center 3 inches still wobbles gently when you move the pan — like a barely-set custard.
- Turn the oven off. Crack the door open and let the cheesecake cool inside for 1 hour. This slow cool prevents cracks.
- Remove from oven. Run a thin knife around the edges to release from the pan. Cool at room temperature for another hour, then refrigerate uncovered for a minimum of 4 hours — ideally overnight.
Make the Strawberry Compote
- Combine hulled, halved strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir gently and cook until strawberries soften and release their juices, about 8–10 minutes.
- Stir in the cornstarch slurry. Cook, stirring, until the sauce thickens and becomes glossy — about 2–3 more minutes. Remove from heat and let cool completely.
Make the Graham Cracker Crumble (Optional)
- Mix graham cracker crumbs, brown sugar, and melted butter until it resembles coarse crumbs. Spread on a baking sheet and bake at 350°F for 8–10 minutes until golden. Let cool.
Assemble Your Masterpiece
- Remove the cheesecake from the springform pan and place on a serving plate or cake stand.
- Spoon the cooled strawberry compote over the top of the cheesecake, letting a little sauce drip down the sides.
- Scatter the graham cracker crumble over the strawberries for texture (as seen in the image).
- Arrange fresh whole strawberries on top and add fresh mint sprigs for garnish. Slice with a hot, dry knife and serve immediately.
Nutritional Values (Per Slice, Based on 12 Servings)
- Calories: ~415 kcal
- Total Fat: 24g (Saturated Fat: 13g)
- Carbohydrates: 44g (Sugar: 32g)
- Protein: 6g
- Fiber: 1.5g
- Sodium: 290mg
- Vitamin C: 30mg (from fresh strawberries)
Presentation Tips for the Best Ever Strawberry Cheesecake
- Cut with precision: Dip your knife in hot water, dry it, then cut. Repeat between every slice for picture-perfect portions.
- Serve on a white cake stand: The contrast between the ivory cheesecake and deep red strawberry topping is gorgeous against white.
- Add mint at the last second: Fresh mint wilts quickly, so place it right before bringing to the table.
- Serve at fridge temperature: Cheesecake is best slightly chilled, not cold — remove from the fridge 15 minutes before serving for optimal creaminess.
- Individual mini cheesecakes: As seen in the photo, smaller portion-sized cheesecakes are stunning and make serving easy at parties.
Best Pairings for Your Strawberry Cheesecake
Wine and Drink Pairings
- Champagne or Prosecco: The delicate bubbles and subtle sweetness complement the strawberry beautifully — perfect for celebrations.
- Moscato d’Asti: A light, slightly sweet Italian sparkling wine that’s a classic strawberry cheesecake companion.
- Fresh-brewed English Breakfast tea: Elegant, slightly bitter, and perfect for an afternoon tea presentation.
- Strawberry lemonade: For an all-ages celebration, double down on the strawberry flavor.