Strawberry Cheesecake – A delicious homemade cheesecake topped with strawberry sauce. This cheesecake is perfect for spring and so tasty!

Strawberry Cheesecake
I love cheesecake! If I see it on the menu at any restaurant, I always order it and with Easter and a whole bunch of spring parties right around the corner, I decided to whip up a classic version – a strawberry cheesecake! I decided to make a classic cheesecake that is as creamy as can be and top it with homemade strawberry sauce rather than swirling it in.
When it comes to serving the cheesecake, I like to slice up a few extra strawberries and place them on top from some visual interest. This is also a great cheesecake to make ahead of time and to just keep in the fridge until you are ready to serve it.

Common Questions About Making a Strawberry Cheesecake
What is a strawberry cheesecake?
A strawberry cheesecake is a cheesecake made with a homemade graham cracker crust that is filled with a classic cheesecake filling that is then topped with a strawberry sauce.
How many servings does this recipe make?
This recipe makes about 8 servings.

How long does this cheesecake last?
This cheesecake lasts about 4-5 days when stored in a refrigerated airtight container.

What other types of cheesecake can I make?
Some of my favorite cheesecakes include –
- Vanilla Bean Cheesecake {Cheesecake Factory Copycat}
- No Bake Cheesecake
- Oreo Cheesecake
- Raspberry White Chocolate Cheesecake

Can I use a different fruit?
Yes! Raspberries, blueberries, and blackberries are also great choices, you can substitute them right into the sauce but I would suggest putting the sauce through a sieve if you use raspberries or blackberries to remove the seeds.

Looking for more fruit dessert recipes? Check these out!

Strawberry Cheesecake

Strawberry Cheesecake – A delicious homemade cheesecake topped with strawberry sauce. This cheesecake is perfect for spring and so tasty!
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 3 (8 ounce) bricks of cream cheese, room temperature
- 3/4 cup sour cream
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Strawberry Sauce
- 2 cups sliced strawberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 350 degrees F and spray a 9" springform pan with baking spray.
- Mix together the graham cracker crumbs, butter, and sugar until the mixture resembles wet sand. Press into the bottom and slightly up the sides of the springform pan. Set aside.
- Beat the cream cheese, sour cream, and sugar until smooth. Add in one egg at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cheesecake filling into the prepared crust before baking in the preheated oven for 45-50 minutes. The cheesecake should be puffed and no longer jiggly in the center.
- Prepare the strawberry topping by adding the strawberries, sugar, lemon juice, and cornstarch to a medium saucepan and cooking over medium heat for 8-12 minutes, or until thickened, set aside until needed.
- Allow cheesecake to cool for one hour, the spread the strawberry topping on top, and place into fridge to chill for at least 4 hours.
- Slice and serve chilled.
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