Dessert • Valentine Desserts

Strawberry Cheesecake

Name: Strawberry Cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 5 min
Yield: 12 servings
Ingredients: 1 1/2 cups graham cracker crumbs, from about 12 sheets; 2 Tbsp granulated sugar plus 1 1/4 cups granulated sugar, divided; 6 Tbsp unsalted butter, melted; Pinch of salt; 24 oz cream cheese, at room temperature; 3/4 cup sour cream; 3 large eggs plus 1 egg yolk, at room temperature; 1 Tbsp fresh lemon juice plus 1 tsp vanilla extract; 1 lb strawberries, hulled and sliced, plus 1/3 cup strawberry jam

Baked cheesecake on a graham cracker crust, finished with glazed strawberries and a long chill.

Updated: Nov 9, 2026

⏱ 5 hours 30 mintotal

12servings

420 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 5 hours 30 min.
Serves 12 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Strawberry Cheesecake recipe takes 5 hours 30 min and makes 12 servings, with most of that time spent baking, cooling, and chilling. The graham crust is pressed firmly into a springform pan and baked on its own first so it stays crisp under the filling instead of turning soft.

Helpful guides

Instructions

Step 1

Heat the oven to 325 degrees F. Stir the graham crumbs, 2 tablespoons of sugar, the salt, and the melted butter until the crumbs look like wet sand, press the mixture firmly up the sides and across the bottom of a 9-inch springform pan, and bake 10 minutes. Prebaking sets the crust so it does not turn soggy.

Step 2

Beat the cream cheese and 1 1/4 cups of sugar on medium-low speed for 2 minutes, until smooth and free of lumps, scraping the bowl twice. Add the sour cream, lemon juice, and vanilla and beat just to combine.

Step 3

Add the eggs and yolk one at a time on low speed, mixing each just until it disappears. Overmixing at this stage adds air that expands in the oven and then collapses into cracks.

Step 4

Pour the batter over the cooled crust and smooth the top. For the optional water bath, wrap the outside of the pan in two layers of heavy foil, set it in a roasting pan, and pour boiling water into the pan to reach halfway up the sides.

Step 5

Bake 60 to 70 minutes, until the outer 2 inches are set and the center jiggles like firm jelly when the pan is nudged. Turn the oven off, prop the door open a few inches, and leave the cake inside 1 hour.

Step 6

Cool the cake to room temperature, then cover and refrigerate at least 4 hours, or overnight, until fully firm. For the topping, simmer the sliced strawberries and jam in a saucepan over medium heat for 5 to 6 minutes, until the juices thicken and gloss, then cool completely before spooning over the chilled cake.

Troubleshooting — fixes, not repeats

If the top cracks, the batter was overmixed or cooled too fast. Beat on low speed, bake in a water bath, and cool the cake in the turned-off oven.
If the crust crumbles when sliced, it needed more butter or a firmer press. Use the full 6 tablespoons and press with the flat bottom of a measuring cup.
If the filling tastes grainy, the cream cheese was cold or the sugar was added too fast. Let the blocks sit out at least an hour and beat them alone until smooth.
If the topping runs off the cake, it was spooned on warm. Cool the strawberry mixture completely before spooning it over the chilled cake.

Make it your way

Old Dhaka style: For a raspberry version, strain 1 cup of raspberry jam for the topping and fold whole berries in at the end.
A chocolate crust swaps 1/2 cup of the graham crumbs for cocoa powder and adds a tablespoon of sugar.
Lemon cheesecake uses 2 tablespoons of zest in the batter and a lemon curd topping.
Bake the filling in a 10-inch pan and cut the bake to 50 to 55 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze the cake without the topping for up to 2 months, wrapped in plastic and foil, and thaw overnight in the refrigerator.

FAQ

Do I need a water bath for cheesecake?
It is optional. A water bath moderates the oven heat and reduces cracking, but a low mixing speed, a 325 degrees F oven, and a slow cool in the turned-off oven get most of the way there.

How do I cut clean slices?
Chill the cake until firm, at least 4 hours, then wipe the knife clean and dip it in hot water between cuts. Slice straight down through the topping rather than sawing, and wipe the blade after each slice.

Can I use frozen strawberries for the topping?
Yes, thaw 12 ounces and drain the liquid before simmering so the topping is not watery. Frozen berries break down faster, so cook them only 3 to 4 minutes.