Strawberry Cheesecake

published Apr 21, 2022
Strawberry Cheesecake Recipe

This classic springtime dessert is sure to win over hearts at the dessert table.

Serves8 to 10

Prep30 minutes

Cook1 hour 5 minutes to 1 hour 10 minutes

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cheesecake with strawberries on top
Credit: Perry Santanachote

Cheesecake is a dessert for any time of the year, but a glistening crown of fresh fruit makes it especially suited for seasonal celebrations. The coup de grâce of this cheesecake is a bright and beautiful strawberry topping that’s best made in the spring, when strawberries are at their sweetest.

The cheesecake itself is a classic New York-style cake with a velvety filling and golden graham cracker crust. The recipe is easily adapted for the changing seasons. Try substituting the strawberries for peaches during the summer, passion fruit in the fall, and oranges in the winter.

What Is Strawberry Cheesecake Made Of?

This cheesecake has a buttery graham cracker crust with a filling and topping made of the following:

  • Cream cheese
  • Eggs
  • Sugar
  • Milk
  • Vanilla
  • Fresh strawberries
Credit: Perry Santanachote

How to Serve Strawberry Cheesecake

Unhinge the springform pan, remove the rim, and slice the cheesecake into slices with a large knife. Rinse the blade off with warm water between slices to keep the slices neat and clean. If serving a crowd, top the cheesecake with the berries and glaze before slicing. It will look like a showstopper. If you’re only serving a couple of slices, you can top off the slices as you serve them — it will keep better in the refrigerator if the cheesecake and topping are kept separate.

How to Store Strawberry Cheesecake

After slicing the cheesecake, store leftovers in the pan and cover tightly with plastic wrap or foil. You can also store the slices separately in airtight containers. To freeze, place slices in the freezer uncovered until thoroughly chilled, then wrap each slice tightly in plastic wrap then foil.

Strawberry Cheesecake Recipe

This classic springtime dessert is sure to win over hearts at the dessert table.

Prep time 30 minutes

Cook time 1 hour 5 minutes to 1 hour 10 minutes

Serves 8 to 10

Nutritional Info


For the cheesecake:

  • 2 pounds

    cream cheese

  • 4

    large eggs

  • Cooking spray

  • 8 tablespoons

    (1 stick) unsalted butter

  • 8 ounces

    graham crackers (about 16 full sheets)

  • 1 cup

    granulated sugar

  • 3/4 cup

    whole milk

  • 1 teaspoon

    vanilla extract

For the strawberry topping:

  • 1/2 cup

    strawberry preserves

  • 1 teaspoon


  • 1 pound

    fresh strawberries


Make the cheesecake:

  1. Place 2 pounds cream cheese in the bowl of a stand mixer (or large bowl if using an electric mixer). Place 4 large eggs on the counter and let both sit at room temperature until the cream is softened, about 1 hour.

  2. Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat a 9-inch springform pan with cooking spray.

  3. Melt 1 stick unsalted butter in the microwave or on the stovetop. Break up 8 ounces (about 16) graham crackers into large pieces with your hands and place in a food processor fitted with the blade attachment. Pulse until the crackers for fine crumbs, about 24 (1-second) pulses. With the motor running, slowly stream the melted butter in through the feed tube and process until the mixture looks like wet sand, about 30 seconds.

  4. Transfer the the mixture into the springform pan. Use the bottom of a measuring cup or the smooth bottom of a glass to press the mixture evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.

  5. Beat the cream cheese with the paddle attachment on medium-low speed until smooth, 1 to 2 minutes. Beat in the eggs 1 at a time, waiting until each egg is fully incorporated and scraping down the sides of the bowl as needed before adding the next. Gradually add 1 cup granulated sugar and beat on medium-low speed for 2 minutes. Add 3/4 cup whole milk and 1 teaspoon vanilla extract and stir by hand until just combined.

  6. Pour into the crust and smooth out the top. Place the springform pan in a roasting pan. Being careful not to splash any water onto the cheesecake, pour enough boiling water into the roasting pan until it goes halfway up the sides of the springform pan.

  7. Bake until cheesecake is just set at the edges but still jiggles in the center (it will firm up after chilling), 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake from the water bath and place on a wire rack. Let cool for 30 minutes. Loosely cover with plastic wrap or aluminum foil and refrigerate until chilled, at least 4 hours or up to overnight.

Make the topping:

  1. Place 1/2 cup strawberry preserves and 1 teaspoon water in a small saucepan and whisk constantly over medium heat smooth. Remove the saucepan from the heat.

  2. Trim 1 pound fresh strawberries and halve them (or quarter if large). Run a butter knife around the edges of the cheesecake. Unclip and remove the sides of the pan. Pile the strawberries on top of the cheesecake. Generously spoon or brush the strawberry glaze over the strawberries.

Recipe Notes

Storage: If you won’t be serving all of the cheesecake, you can spoon the topping on only the slices you’re serving and refrigerate the topping separately from the cheesecake for up to 5 days. The cheesecake can also be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator overnight before serving.