Strawberry Cheesecake With Fresh Strawberry Sauce
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Why I Love This Cheesecake
I love this cheesecake because it’s simple at its core and easy to customize for everyone. Joe always goes for classic vanilla with strawberry sauce, so this one shows up a lot for his birthday. What makes it great for a dinner party is that you don’t have to choose just one flavor. I keep the cheesecake plain and set out toppings like strawberry, chocolate, or caramel so everyone can make it their own. It’s low effort, feels special, and somehow makes dessert more fun without extra work.
Here is how it all comes together:
- Stir graham cracker crumbs with melted butter and press into the pan, then chill
- Blend or beat cream cheese, sour cream, sugar, vanilla, and eggs into a silky filling
- Pour into the crust, set the pan in a water bath, and bake low and slow
- Let it rest in the water bath, cool at room temperature, then chill fully in the fridge
- Cook strawberries, jam, and a simple cornstarch slurry until thick and glossy
- Cool the sauce completely, then spoon over the chilled cheesecake or individual slices
The water bath and slow cool-down are what give this cheesecake that creamy, dense texture without cracking. I love making it ahead and letting it chill overnight because the flavor just gets better. The strawberry topping adds a little brightness to balance everything out, and you can either spoon it over the whole cake or let everyone add their own at the table. It slices clean, holds up well, and makes hosting feel a lot easier.
Strawberry Cheesecake
Equipment
- 9-inch springform pan
- Aluminum foil
- Mixing bowls or food processor
- Hand mixer or stand mixer (if not using food processor)
- Large roasting pan (for water bath)
- saucepan
Ingredients
For the Crust:
- 8 tablespoons unsalted butter (melted)
- 2 1/2 cups graham cracker crumbs
For the Cheesecake Filling:
- 24 ounces cream cheese (room temperature)
- 12 ounces sour cream
- 3 eggs (room temperature)
- 1 cup sugar
- 2 teaspoons vanilla extract
For the Strawberry Sauce:
- 3 cups sliced fresh strawberries (frozen works too)
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons strawberry jam or jelly
- 1 teaspoon pure vanilla extract
Instructions
Make the Crust:
- Melt the butter. In a bowl, mix the graham cracker crumbs with the butter until evenly combined. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Wrap the outside of the pan tightly with several layers of aluminum foil to prevent water from leaking in during baking. I like to crisscross the foil and wrap up the sides well. Place the pan in the fridge while you make the filling.
Make the Cheesecake:
- Preheat the oven to 325°F.
- Add all ingredients to a food processor and blend until smooth.If using a mixer, beat the cream cheese until smooth, then mix in the sugar and vanilla. Add the eggs one at a time, mixing just until combined. Mix in the sour cream last.
- Pour the filling over the chilled crust. Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 70 minutes. Remove from the oven and let rest in the water bath for 10 minutes. Remove the cheesecake and let cool at room temperature for 30 minutes, then refrigerate for at least 8 hours before serving.
Make the Strawberry Sauce:
- Add the strawberries, jam, and vanilla to a saucepan. In a separate bowl, whisk together the water and cornstarch until smooth, then pour into the saucepan.
- Cook over medium-low heat, stirring gently to keep the strawberries mostly intact. Once thickened, remove from heat and let cool completely.
- Spoon over the entire cheesecake or add to individual slices just before serving.
Just what a want for my birthday next week!