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This baked strawberry cheesecake recipe is so decadent and creamy. The sweet strawberry topping can be made with fresh or frozen strawberries, so it's the perfect dessert for strawberry lovers even when strawberries aren't in season. 

Paired with the smooth, rich vanilla cheesecake, it's a classic flavor combo that is delicious anytime of the year!

I love making this cheesecake with strawberry topping whenever we have something special to celebrate. My family just can't get enough of it! The creamy texture paired with that bright strawberry flavor creates a dessert that feels fancy but isn't complicated to make.

During summer months, I serve slices with extra fresh berries scattered around the plate. The pop of color makes everyone smile before they even take their first bite. When strawberries aren't in season, I make the topping with frozen strawberries instead, which works just as wonderfully.

This cheesecake tastes even better after sitting in the refrigerator overnight, so it’s a perfect recipe to make ahead for a holiday meal. I usually serve every slice with a dollop of fresh whipped cream on top - you can’t beat this strawberry cheesecake!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Cream cheese: Use full-fat cream cheese at room temperature for the smoothest texture. Cold cream cheese can lead to lumps in your batter, so take it out of the refrigerator at least an hour before mixing.
• Strawberries: Both fresh and frozen strawberries work well for the topping. If using fresh, look for bright red berries with no white shoulders. If using frozen, thaw them slightly before cooking to help them break down more evenly.
• Graham crackers: You can buy pre-crushed graham cracker crumbs or make your own by pulsing whole graham crackers in a food processor. 
• Sour cream: This adds tanginess and moisture to the cheesecake. 
• Whipping cream: Even this small amount adds richness to the filling. Make sure it's cold when you add it to the cheesecake batter.
• Lemon juice: Just a touch brightens the flavor without making the cheesecake taste lemony. Fresh lemon juice works best.

How To Make This Strawberry Cheesecake Recipe

First, prepare a slurry by combining cornstarch and water in a small bowl. Stir until fully dissolved and set aside. In a large saucepan, combine the strawberries and sugar, then bring the mixture to a simmer over medium heat. Make sure the sugar completely dissolves while the berries soften, which takes about 3 minutes.

Next, add your cornstarch mixture to the simmering berries and stir thoroughly. Allow this to boil for just one minute as the sauce thickens. Remove from heat and let it cool to room temperature before transferring it to the refrigerator until needed.

For the graham cracker crust, start by preheating your oven to 350 degrees. Prepare a 9-inch round springform pan that's 3 inches deep. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl, mixing until the texture resembles wet sand.

Then, press this mixture firmly into the bottom of your prepared pan, working it up about half an inch around the sides. A flat measuring cup works perfectly for pressing the crust evenly across the bottom. Bake for 8 minutes until lightly golden, then set aside to cool completely.

Once your crust has cooled, wrap the outside of the springform pan thoroughly with foil to prevent any water from seeping in during baking. Have a larger baking dish ready for the water bath before going on to the next step.

Now for the cheesecake batter, beat the cream cheese and sugar in a stand mixer on medium speed for a full 5 minutes, scraping down the sides of the bowl.

Next, add the vanilla, lemon juice, sour cream, and whipping cream to the cream cheese mixture. Continue beating for about 2 minutes until everything is well incorporated and looks glossy.

Finally, add the eggs one at a time, beating briefly after each addition. Scrape down the bowl once more and mix for just 30 seconds to ensure everything is combined without overmixing.

Pour this luxurious batter into your prepared crust and gently tap the pan on the counter to release any air bubbles. Place the cheesecake pan into your larger baking dish, then carefully position both in the oven.

Carefully pour hot water into the larger pan until it reaches about 1 inch up the sides of the springform pan. Bake for approximately 80 minutes, until the edges are set but the center still has a slight jiggle.

When finished baking, remove everything from the oven and let the cheesecake rest in the water bath for 5 minutes. Then transfer the cheesecake to a wire rack to cool completely at room temperature before refrigerating for at least 5 hours, though overnight is ideal for the best texture.

Just before serving, carefully remove the springform ring. Top the entire cheesecake with your chilled strawberry sauce, allowing some to drip down the sides, or serve the sauce alongside individual slices if you prefer.

Storing and Freezing

Store: This cheesecake tastes best when served fresh or within 3 days. Store it in the refrigerator covered loosely with plastic wrap or in an airtight container to maintain its freshness and prevent it from absorbing other food odors.

Freeze: For longer storage, this cheesecake freezes beautifully for up to 3 months. Wrap individual slices or the entire cheesecake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Allow frozen cheesecake to thaw in the refrigerator for about 24 hours before serving.

Strawberry Topping: Store any leftover strawberry topping separately in an airtight container. It keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months.

Substitutions and Variations

• Use different berries. Raspberries, blueberries, or a berry mix work great instead of strawberries. Just keep the same amount (1 lb).
• Add chocolate. Mix some mini chocolate chips into the batter or drizzle chocolate sauce over the top before adding the strawberry topping.
• Switch up the crust. Try vanilla wafers or chocolate cookies instead of graham crackers. Use the same amount of butter and sugar.
• Create a marble effect. Save a bit of the strawberry topping and swirl it into the batter before baking for a pretty look and strawberry flavor throughout.

Recipe Tips

• Don't skip the water bath. It creates humidity in the oven that helps prevent cracks and ensures even baking.
• Avoid opening the oven door during baking. Sudden temperature changes can cause your cheesecake to crack or sink in the middle.
• For clean slices, dip a long non-serrated knife in hot water and wipe it dry between each cut. This prevents the creamy filling from sticking to the knife.
• Cool your cheesecake gradually. Moving it too quickly from hot to cold can cause it to crack or become dense.
• If you do notice small cracks forming, don't worry! The strawberry topping will cover them beautifully.

Need more ideas for strawberry desserts? A few of our favorites includes this Shoney's Strawberry Pie, Strawberry Shortcake Layer Cake, and this Strawberry Cobbler.

This strawberry cheesecake is worth every minute you spend making it. The creamy filling, crunchy crust, and sweet strawberry topping work together so well. I love making this for special occasions, but honestly, sometimes we just need cheesecake for no reason at all!