Strawberries and cheesecake are a match made in heaven so we’re keeping it fresh and simple here.
Impress your friends and family with a rich and creamy cheesecake topped with strawberries and an easy-to-make strawberry sauce! This cheesecake truly celebrates fresh strawberries because not only are they piled on top with the strawberry sauce, but they’re also finely chopped inside the cheesecake batter. It’s strawberry flavor overload in the best way possible. I recommend topping each slice with whipped cream and even more strawberries.
This cheesecake is so easy to make that you just might decide to make another cheesecake to go along with it, like this Chocolate Cheesecake. You won’t even have to choose between the two because what goes better with strawberries than chocolate? That’s right – you get to have a slice of each! Ha!Print
Graham Cracker Crust
- 12 full-sheet graham crackers, crushed
- ¼ cup unsalted butter, melted
- 1 Tbsp. sugar
- 3 (8 oz.) pkg. cream cheese, room temperature
- 1 cup sugar
- 1 Tbsp. cornstarch
- Pinch of salt
- ½ cup sour cream, room temperature
- ½ cup fresh strawberries, washed, hulled, finely chopped
- 1 tsp. vanilla extract
- 4 large eggs, room temperature
- 1 and ½ cup fresh strawberries, washed, hulled, divided
- 2 Tbsp. sugar
- Preheat the oven to 350ºF. Grease a 9-inch springform pan and wrap the outside of the pan in foil. Set aside.
- In a bowl, mix crushed graham crackers, butter and sugar. Transfer to the pan and press evenly into the bottom using the bottom of a glass. Set aside.
- In a bowl, mix the cream cheese, sugar, cornstarch and salt until combined and creamy. Stir in sour cream, chopped strawberries and vanilla then mix until combined. Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth, creamy and silky.
- Pour the cheesecake batter over the cooled crust. Transfer the springform pan to the middle of a large roasting pan. Carefully fill the roasting pan with about an inch of hot water. This will help the cheesecake remain creamy without cracks. Bake the cheesecake for 55-60 minutes.
- Remove cheesecake from oven. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Let the cheesecake cool for an hour on a cooling rack. This step is crucial for achieving the perfect cheesecake.
- While the cheesecake cools, make the strawberry sauce. In a food processor, add 1 cup of the strawberries and pulse until smooth. Pass the pureed strawberries through a fine sieve into a small bowl. In the bowl, whisk in 2 tablespoons sugar then pour strawberry sauce over cheesecake. Slice remaining ½ cup of strawberries and place on top of cake. Put cheesecake in the refrigerator for at least 4 hours or up to 72 hours.