The Best Cheesecake with Homemade Strawberry Topping
This thoroughly tested recipe makes a tall, creamy, classic New York-style cheesecake with a buttery graham cracker crust and glossy fresh strawberry topping. No gelatin, boxed glaze, or artificial coloring. The result is a silky, dense, crack-free cheesecake with just 30 minutes of hands-on prep.
Servings 12
Calories 575kcal
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 16 full sheets graham crackers
- ¼ 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 ½ teaspoons pure vanilla extract
- 4 large eggs at room temperature
Strawberry Topping
- 3 cups fresh strawberries 1 ½ cups diced, 1 ½ cups halved
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water divided
- 2 teaspoons cornstarch
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Line the base of a 9-inch deep springform pan with parchment paper and lightly grease all over with nonstick baking spray. Wrap the outside of the springform pan with two layers of heavy-duty foil.
- Make the graham cracker crust: In a food processor, pulse the graham crackers into fine crumbs. Add the sugar and melted butter, then pulse until evenly combined and the mixture resembles wet sand.
- Press firmly into the base of the prepared pan, using the bottom of a measuring cup to create an even layer.
- Bake for 8–10 minutes. Remove and allow to cool completely while you prepare the filling.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until completely smooth and lump-free, scraping down the bowl as needed.
- Add the flour, sour cream, and vanilla extract. Mix on low speed just until incorporated.
- In a separate bowl, lightly beat the eggs. Add the eggs to the batter in two additions, mixing on low speed just until combined after each addition. Avoid overmixing. Remove the bowl from the mixer and use a rubber spatula to give the batter a few really good turns to make sure everything is combined and lump-free.
- Pour the batter over the cooled crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
- Fold a dish towel and place it in a large roasting pan, then set the cheesecake pan on top of it. Transfer to the oven and carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for 90–105 minutes, or until the edges are set and the center still has a slight jiggle. The internal temperature should reach approximately 150–155°F.
- Turn the oven off, crack the door open, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the water bath and allow to cool completely at room temperature. Cover with cling wrap and refrigerate for at least 6 hours or overnight.
- Make the strawberry topping: In a small saucepan, combine the diced strawberries, sugar, lemon juice, and 1 tablespoon of water. Cook over medium heat for 6 minutes, stirring occasionally, until the strawberries release their juices and the mixture becomes syrupy.
- In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water until smooth. Stir the slurry into the saucepan and simmer for 2 minutes, until thickened and glossy.
- Remove from the heat and stir in the vanilla extract.
- Add the halved strawberries and gently fold them in, coating them in the glaze.
- Allow the topping to cool for 15 minutes before spooning it over the chilled cheesecake.
- Refrigerate for 20–30 minutes to allow the topping to set before slicing.
- Slice, serve, and enjoy!
- Note: I've included helpful step-by-step photos of the entire process below this recipe card if you'd like a visual guide.
Notes
- Room temperature ingredients are essential. Set the cream cheese, sour cream, and eggs on the counter about 2 hours before you start.
- Use full-fat block cream cheese for the creamiest, most sliceable texture.
- Add the eggs already beaten, in two additions. Lightly whisking the eggs in a separate bowl first means they blend into the batter with far less mixing, which means far less air. Less air, no cracks.
- Finish by hand. Pull the bowl off the mixer and give the batter a few good turns with a rubber spatula, scraping the very bottom. There's almost always a pocket of unmixed cream cheese hiding down there.
- Tap the pan on the counter before it goes in the oven. Firm little taps, five or six of them, to release trapped air bubbles that would otherwise rise and pit the surface.
- Bake times vary a lot with pan depth and oven. Mine took 95 minutes in a 9-inch deep springform. Start checking at 90 minutes, and use the jiggle test and the thermometer rather than the clock.
- If a crack does appear, don't panic. You're covering the whole top with strawberry topping anyway. This is the most forgiving showstopper dessert.
- Chill it properly — at least 6 hours, and overnight is better. A cheesecake that hasn't fully set will smear no matter how good your knife is.
- Use a long, thin knife dipped in hot water. Dip, wipe dry, cut one slice, then repeat. Wiping between every single slice is the whole trick.
- Loosen the ring before releasing it. Run a thin offset spatula or a paring knife around the inside edge of the pan first, then unlatch. Don't force the ring off a cheesecake that's still clinging to the sides.
Storage Instructions
- Refrigerator: Store the cheesecake covered in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 10–15 minutes before serving.
- Freezer: The cheesecake freezes well for up to 2 months without the topping. Chill it completely overnight, then wrap it tightly in plastic wrap and again in foil.
- Thaw frozen cheesecake overnight in the refrigerator before serving. I don't recommend freezing it with the fresh strawberry topping, because the fruit will release excess moisture as it thaws.
Nutrition
Calories: 575kcal | Carbohydrates: 47g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 362mg | Potassium: 239mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1462IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 1mg