If you’re on the hunt for a dessert that captures the perfect balance of creamy indulgence and fresh fruitiness, look no further than this Strawberry Cheesecake Classic Dessert Recipe. This timeless favorite harmonizes a buttery graham cracker crust with a luxuriously smooth cream cheese filling, all crowned by a vibrant homemade strawberry sauce. The taste is simply unforgettable, making it an ideal choice for celebrations or any time you want to bring smiles to the table. The Strawberry Cheesecake Classic Dessert Recipe elevates every bite with its luscious texture and bright strawberry finish, a combination that never fails to impress.
Ingredients You’ll Need
This Strawberry Cheesecake Classic Dessert Recipe is surprisingly simple to make, thanks to a handful of essential ingredients that each play a starring role. From the crunchy graham crust to the creamy cheesecake filling and the fresh strawberry topping, every element is thoughtfully chosen to create a luscious and perfectly balanced dessert.
- Graham crackers: Provide a crunchy, slightly sweet base that pairs perfectly with the creamy filling.
- Unsalted butter: Melts into the graham crumbs to bind the crust with a rich flavor.
- Brown sugar: Adds a deep caramel note to the crust for extra warmth.
- Granulated sugar: Sweetens both the crust and the cheesecake for that classic dessert touch.
- Ground cinnamon: Brings a subtle spice that enhances the crust’s flavor complexity.
- Cream cheese: The star of the cheesecake, providing the creamy, tangy texture.
- Sour cream: Lightens the richness and adds a gentle tangy note to the filling.
- Vanilla extract: Infuses the cheesecake with a warm, aromatic essence.
- Eggs: Bind the cheesecake filling, helping it set with a silky finish.
- Fresh strawberries: Make the perfect topping, offering bright, fruity flavor and vibrant color.
- Lemon juice: Adds brightness and balances the sweetness in the strawberry sauce.
- Cornstarch: Thickens the strawberry sauce to a luscious consistency.
- Water: Helps meld the ingredients when cooking the strawberry sauce into a smooth topping.
How to Make Strawberry Cheesecake Classic Dessert Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining your springform pan with parchment paper for easy removal later. Pulse the graham crackers in a food processor until you have fine crumbs. Mix these crumbs with melted butter, brown sugar, granulated sugar, and cinnamon—this combination ensures your crust will be flavorful and hold together perfectly. Press the mixture evenly into the bottom and slightly up the sides of your pan using a measuring cup for even thickness. Set the crust aside at room temperature without baking; this no-bake crust will develop lovely texture once chilled.
Step 2: Mix the Cheesecake Filling
Using a mixer, beat the softened cream cheese until it becomes smooth and lump-free—that creaminess is the secret to a dreamy cheesecake texture. Then add in the sour cream, sugar, and vanilla extract, mixing until fully incorporated. Adding the eggs one by one is key: beat gently after each addition to keep your filling airy but prevent overmixing, which can lead to cracks during baking. This careful mixing results in the richest, silkiest filling you’ll love.
Step 3: Bake the Cheesecake
Pour your luscious cheesecake batter over the prepared crust, smoothing the surface gently. Bake at 325°F for 45 to 50 minutes—the cheesecake is done when the edges are set, the top turns a light golden hue, and the center still jiggles slightly when moved. This gentle bake ensures a creamy center without overcooking. Turn off the oven and leave the door ajar, allowing the cheesecake to cool slowly and avoid cracks. Once cooled, refrigerate the cheesecake in its pan for at least 4 to 6 hours—this chilling time is crucial for the perfect texture.
Step 4: Make the Strawberry Sauce
While the cheesecake chills, create the decked-out strawberry topping. Simmer halved strawberries with sugar, lemon juice, water, and vanilla over medium-low heat for about 4 to 5 minutes. This warm bath releases the juices and softens the berries beautifully. Stir in cornstarch dissolved in water to thicken the mixture into a glossy, pourable sauce. Cool it completely before topping your cheesecake to keep the flavors fresh and vibrant.
Step 5: Assemble and Enjoy
Carefully release the springform pan’s clasp and transfer the cheesecake onto your serving plate. Spoon the gorgeous strawberry sauce generously over the top—this bright finish brings the classic dessert to life. Slice it up, serve with a big smile, and enjoy every luscious bite of this Strawberry Cheesecake Classic Dessert Recipe. You’ve crafted a dessert that’s as stunning as it is delicious!
How to Serve Strawberry Cheesecake Classic Dessert Recipe
Garnishes
Enhance the elegance of your Strawberry Cheesecake Classic Dessert Recipe by adding a few extra twists on top. Fresh whole strawberries or thin slices arranged in a pretty pattern add an eye-catching pop of color and fresh flavor. A light dusting of powdered sugar or a sprig of mint adds a delicate touch that makes every slice look like it came from a bakery showcase. These simple garnishes make the dessert feel extra special, perfect for impressing guests or celebrating a moment.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments that won’t overpower its creamy richness. A scoop of vanilla bean ice cream on the side adds a cold, dreamy contrast, while a cup of fresh brewed coffee or a glass of sparkling rosé offers an elevated flavor experience. For a fruity twist, serve with a small bowl of mixed berries or a refreshing citrus salad to cut through the sweetness and keep your palate dancing.
Creative Ways to Present
Think beyond the traditional cheesecake slice to wow your friends and family. Try assembling individual mini cheesecakes in small serving glasses layered with graham cracker crumbs, filling, and strawberry sauce, creating a layered parfait effect. Alternatively, use cookie cutters to cut fun shapes from chilled cheesecake slices. For festive gatherings, drizzle extra strawberry sauce in artistic swirls on serving plates or use edible flowers for a stunning presentation. These creative touches turn the Strawberry Cheesecake Classic Dessert Recipe into a work of art on any table.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 4 days without compromising its luscious texture or flavor. Keeping it chilled preserves the creamy consistency and the freshness of the strawberry sauce. Just be sure to cover the cheesecake well to prevent it from absorbing any other odors from the fridge.
Freezing
If you want to enjoy this Strawberry Cheesecake Classic Dessert Recipe later, it freezes beautifully. Wrap the whole cheesecake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. When stored properly, it can last up to 1 month. Thaw it overnight in the refrigerator for best results before serving. This makes it a handy dessert to prepare ahead for special occasions.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t usually necessary. If you prefer a slightly softer texture, remove it from the refrigerator about 15 to 20 minutes before serving to let it come to room temperature naturally. Avoid microwaving as it can alter the texture and cause the filling to become grainy. This careful warming highlights the creamy richness of the Strawberry Cheesecake Classic Dessert Recipe perfectly.
FAQs
Can I use frozen strawberries for the sauce?
Yes, frozen strawberries can be used if fresh aren’t available. Just thaw them completely and drain any excess liquid before cooking the sauce to avoid it becoming too watery. The flavor will still be delicious and vibrant.
How do I prevent cracks in my cheesecake?
To keep your cheesecake smooth and crack-free, avoid overmixing the batter and bake it gently at a low temperature. Letting the cheesecake cool slowly in the oven with the door open also helps prevent sudden temperature changes that cause cracks.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the graham crackers with gluten-free versions or crushed gluten-free cookies. The rest of the recipe remains the same and will still deliver the classic cheesecake taste and texture you love.
What size springform pan should I use?
An 8- or 9-inch springform pan works best for this recipe. The slightly different sizes will affect the cheesecake’s depth but not the overall baking time or flavor significantly.
How long does the strawberry sauce keep?
The strawberry sauce can be stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and if it thickens too much, a splash of water can help loosen it.
Final Thoughts
There is something truly special about making and sharing this Strawberry Cheesecake Classic Dessert Recipe. Each step, from the crunchy crust to the silky filling and vibrant strawberry topping, works together to create a dessert that feels like a warm hug on a plate. Whether for a birthday, holiday, or simply to treat yourself, don’t hesitate to make this classic your own. Trust me, once you try it, it will quickly become one of your all-time favorite recipes to bake and share.
Print
Strawberry Cheesecake Classic Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a fresh homemade strawberry sauce topping. Baked to perfection and chilled for hours, it’s the perfect dessert for gatherings or special occasions.
Ingredients
Graham Crust
- 1/2 cup melted unsalted butter
- 2 cups graham crackers, crushed
- 1 1/2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Classic Cheesecake Layer
- 24 ounces softened cream cheese (3 packs)
- 1/3 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
Strawberry Sauce
- 16 ounces strawberries, halved
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the pan: Preheat the oven to 325°F and line the base of an 8- or 9-inch springform pan with parchment paper. Close the pan and trim any excess parchment hanging outside the pan.
- Make the crust: Pulse graham crackers in a food processor until fine crumbs form. In a bowl, mix the crumbs with melted butter, brown sugar, granulated sugar, and ground cinnamon. Press this mixture evenly into the base and slightly up the sides of the prepared pan using a flat object. Set aside without baking.
- Prepare cheesecake batter: Beat softened cream cheese in a mixer until smooth. Add sour cream, granulated sugar, and vanilla extract and combine thoroughly. Add eggs one at a time, beating each until just combined to avoid overmixing.
- Bake the cheesecake: Pour the batter over the crust in the pan. Bake at 325°F for 45 to 50 minutes, until the center is slightly jiggly and the top has a golden hue. Turn off the oven and leave the door slightly ajar with a wooden spatula to allow the cheesecake to cool slowly inside. Once cooled, remove from the oven and let it come to room temperature, then refrigerate for at least 4 to 6 hours.
- Make strawberry sauce: In a saucepan over medium-low heat, combine strawberries, granulated sugar, lemon juice, water, vanilla extract, and cornstarch. Simmer for 4 to 5 minutes until juices are released and the sauce thickens. Remove from heat and let cool.
- Serve: Remove the cheesecake from the refrigerator and unlock the springform pan. Transfer the cheesecake to a serving plate and spread the cooled strawberry sauce on top. Slice and enjoy.
Notes
- Be careful not to overmix the cheesecake batter to prevent cracks.
- Slow cooling in the oven helps avoid cracks in the cheesecake surface.
- Chilling the cheesecake for at least 4-6 hours ensures a firm texture for slicing.
- Use fresh ripe strawberries for the best flavor in the sauce.
- Parchment paper on the pan bottom helps prevent the crust from sticking and simplifies serving.
