Light, creamy and crowned with glossy strawberries, this baked strawberry cheesecake brings New York–style richness to any spring table. It’s simple enough for a weekend bake yet elegant enough for holidays like Easter. Follow the steps below for a silky filling, a crisp graham crust, and a bright homemade strawberry sauce that drips beautifully down each slice.
What makes this strawberry cheesecake special
This is a classic New York-style baked cheesecake elevated by a homemade strawberry topping. The filling is dense and velvety, while the sauce adds fresh acidity and color. Use full-fat cream cheese and temper eggs to keep the texture perfect.
Ingredients for crust, cheesecake, and strawberry sauce
Crust
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
Cheesecake filling
- 2 pounds full-fat cream cheese, softened to room temperature
- 1½ cups sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
Fresh strawberry topping
- 1 pound fresh strawberries, diced
- 6 tablespoons sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Step-by-step: build and bake the cheesecake
- Preheat oven to 350°F and arrange a rack in the lower third.
- Wrap an extra-large double layer of heavy-duty foil around a 9-inch springform pan. Seal well to protect from water.
- Make the crust by mixing graham crumbs, sugar, melted butter and salt. Press firmly into the bottom and slightly up the sides of the pan.
- Bake the crust 10–12 minutes. Let cool while you lower the oven to 325°F.
- Beat the softened cream cheese until smooth and lump-free.
- Slowly add the sugar until the mixture lightens slightly. Mix in salt, vanilla, lemon juice and cornstarch.
- Add eggs one at a time on low speed. Do not overmix; keep the mixer slow to avoid adding air.
- Fold in the sour cream until you have a silky batter.
- Place the wrapped springform pan inside a larger roasting pan. Pour the batter into the prepared crust and smooth the top.
- Carefully pour boiling water into the roasting pan so it reaches halfway up the springform sides. This creates a water bath for even baking.
- Bake at 325°F for 1 hour and 40–50 minutes, until the center is mostly set but still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
- Lift the springform from the water bath, dry the foil and pan bottom. Run a thin knife around the edge and cool to room temperature.
- Cover and refrigerate at least 5 hours, preferably overnight, before adding the strawberry sauce.
How to make the strawberry sauce
- Combine half the diced strawberries with sugar and lemon juice in a small saucepan.
- Cook over medium heat, stirring often, until the mixture thickens, about 8–10 minutes.
- Remove from heat, stir in vanilla and the remaining fresh strawberries.
- Cool to room temperature before spreading over the chilled cheesecake.
Key tips for a crack-free baked cheesecake
- Room-temperature ingredients: Cold cream cheese or eggs will create lumps and uneven texture.
- Low-speed mixing: Mix gently after adding eggs to avoid trapping air that causes cracks.
- Water bath: Wrapping the pan and baking in a water bath stabilizes temperature and preserves moisture.
- Slow cooling: Let the cake cool in the oven with the door ajar, then chill in the refrigerator for several hours.
Timing, yield and serving suggestions
- Prep time: about 30 minutes active work.
- Bake time: roughly 1 hour 40–50 minutes, plus 1 hour in the cooling oven.
- Total time: plan for 5–6 hours including chilling; overnight chilling is best.
- Yield: one 9-inch cheesecake, about 12 slices depending on portion size.
- Serve each slice with a spoonful of the cooled strawberry sauce and extra fresh berries.
Storage and make-ahead notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze slices for up to 2 months. Thaw in the fridge overnight before serving.
- You can make the strawberry sauce a day ahead and keep it chilled until ready to use.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.