Strawberry Cheesecake

Strawberry Cheesecake

Contributor: Jamie Silva

Strawberries and cheesecake are a match made in heaven so we’re keeping it fresh and simple here.

  • Author: Jamie Silva
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American



Graham Cracker Crust

  • 12 full-sheet graham crackers, crushed 
  • ¼ cup unsalted butter, melted 
  • 1 Tbsp. sugar 

Cheesecake Filling 

  • 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 

Strawberry Sauce 

  • 1 and ½ cup fresh strawberries, washed, hulled, divided 
  • 2 Tbsp. sugar 



  1. Preheat the oven to 350ºF. Grease a 9-inch springform pan and wrap the outside of the pan in foil. Set aside. 
  2. 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. 

Cheesecake Filling

  1. 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.  
  2.  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.  
  3.  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.  


  1.  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.