The smooth and luscious texture of this cheesecake pairs perfectly with a golden graham cracker crust and a tangy strawberry topping that’s as vibrant as it is flavorful. Whether you’re celebrating a summer occasion or simply want to indulge, this dessert brings freshness and elegance to every bite.
What makes this recipe a standout is its simplicity no water bath needed, yet it yields a creamy, crack-free result that looks as stunning as it tastes. The topping is flexible too, allowing you to use either fresh or frozen berries, depending on the season.
Full Recipe
Ingredients:
For the Crust:
1 ½ cups (170 g) graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon light brown sugar, firmly packed
5 tablespoons (74 g) unsalted butter, melted
For the Cheesecake Filling:
24 oz (680 g) full-fat cream cheese, softened
1 cup (200 g) granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten and at room temperature
For the Strawberry Topping:
1 ½ lb fresh or frozen strawberries, rinsed, hulled, and quartered
¼ cup (50 g) granulated sugar
1 ½ tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons water
1 tablespoon butter (salted or unsalted)
Directions:
Preheat your oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until well combined.
Press the crust mixture into the bottom and up the sides of a 9” springform pan. Set aside.
In a large bowl, use an electric mixer to beat cream cheese and sugar until smooth. Scrape the bowl thoroughly.
Stir in sour cream and vanilla until just combined.
Add eggs one at a time, mixing gently after each. Do not overmix.
Pour the batter into the prepared crust and bake for 45–50 minutes, or until the center is just slightly jiggly.
Remove from oven and allow to cool completely at room temperature. Chill in the fridge for at least 6 hours or overnight.
For the topping, combine sugar and cornstarch in a saucepan. Add half the strawberries, lemon juice, and water. Cook over medium-low heat until berries break down and sauce thickens.
Remove from heat, stir in butter and remaining strawberries. Let cool, then pour over the chilled cheesecake.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 7 hours (includes chilling)
Kcal: 443 kcal | Servings: 12 slices
The Ultimate Strawberry Cheesecake: A Classic Reinvented
Strawberry cheesecake has long held a cherished spot in the pantheon of classic desserts. Its allure lies in the harmony of textures and flavors creamy richness, fruity brightness, and the satisfying crunch of the crust. But with so many variations available, what makes a strawberry cheesecake truly stand out?
Enter Sam from Sugar Spun Run, whose take on this timeless dessert strikes the perfect balance between simplicity, decadence, and practicality. Her recipe, built from scratch and designed with home bakers in mind, transforms an ordinary dessert into an extraordinary indulgence without requiring a water bath or exotic ingredients.
In this article, we’ll explore what makes this particular strawberry cheesecake recipe so special, the tips that help it succeed even in the hands of beginners, and why it deserves a place in your culinary rotation.
One of the standout features of this recipe is its deliberate avoidance of a water bath a technique that intimidates many home bakers and often deters them from attempting cheesecakes altogether. Traditionally, water baths are used to provide gentle, even heating, preventing cracks and curdling. But they’re also messy, require extra equipment, and, if not executed correctly, can ruin the cheesecake with water leaks.
Sam bypasses this entire process with a strategic combination of baking temperature, cooling techniques, and structural design. Her crust, which is pressed high up the sides of the springform pan, plays a vital role in preventing cracks. By accommodating the natural contraction of the cheesecake as it cools, this elevated crust helps relieve tension and maintain the cake’s integrity.
Why Texture Matters
At the heart of any cheesecake lies its texture. Sam’s version delivers the quintessential balance: smooth, dense, and rich without being heavy or overly gelatinous. Achieving this depends on several crucial factors:
Full-fat, brick-style cream cheese: This is non-negotiable for Sam. The texture of the cheesecake hinges on using full-fat bricks instead of spreadable or whipped versions, which lack structure and body.
Room temperature ingredients: This tip, repeated throughout the recipe, is more than a suggestion. Cream cheese, eggs, and sour cream need to be at room temperature to blend seamlessly, ensuring a uniform, lump-free batter. Cold ingredients can cause over-mixing a leading cause of air bubbles, cracks, and inconsistent texture.
Gentle mixing: Over-beating the eggs incorporates too much air, leading to a puffed, unstable cheesecake that can collapse. Sam’s advice to mix only until just combined helps preserve the structural integrity of the cake.
The Flavor Profile: Balanced and Bright
Flavor-wise, this strawberry cheesecake doesn’t lean too far into sweetness or tartness. Instead, it walks a flavorful middle path:
Vanilla cheesecake base: The filling is lightly sweetened and infused with vanilla, allowing the natural tang of the cream cheese and sour cream to shine without overpowering the strawberries.
Sour cream: This underrated ingredient deepens the flavor complexity, adding a subtle tang that complements both the strawberries and the richness of the cream cheese.
Fresh or frozen strawberries: The topping is as versatile as it is vibrant. Whether using freshly picked summer strawberries or frozen ones from the freezer, the sauce retains a bright, summery flavor. Sam emphasizes that the quality of the berries directly impacts the taste, so ripe, flavorful fruit is key.
A Topping That Elevates, Not Overwhelms
What truly sets this cheesecake apart is its homemade strawberry topping. Rather than simply tossing raw fruit on top or using a sugary gel, Sam creates a quick sauce using a mixture of strawberries, sugar, lemon juice, and a touch of cornstarch. Half of the berries are cooked down into a thick, glossy sauce, while the rest are stirred in fresh after cooking, maintaining a bit of their texture and brightness.
This dual approach gives the topping both depth and freshness. The cooked strawberries provide a jammy, spoonable base that clings to the cheesecake without sliding off, while the uncooked half adds textural contrast and bursts of juiciness in each bite.
For those concerned about aesthetics or slicing cleanly, Sam suggests chilling the topping before applying it to the cheesecake. This firms up the sauce, making for neater presentation and easier slicing.
Troubleshooting Tips for Beginners
What makes this recipe especially friendly for novice bakers is Sam’s attention to common pitfalls and how to avoid them. She doesn’t just present a recipe she explains why each step matters. This transforms the process from following instructions into learning a technique.
Here are a few of her essential tips:
Avoid opening the oven too soon: Sudden temperature changes can cause the cheesecake to crack. Sam advises only peeking near the end of the bake time.
Cool gradually: Transferring a hot cheesecake directly to the fridge is a recipe for disaster. Instead, she recommends allowing the cake to reach room temperature before refrigerating.
Press the crust high up the pan: This not only helps prevent cracks but also ensures a consistent, bite-through crunch from top to bottom.
Variations and Customization
While Sam swears by her graham cracker crust for its neutral, classic flavor, she also provides an option for those craving a more indulgent base: an Oreo cookie crust. Though she prefers the traditional route to let the strawberries shine, she notes that an Oreo base (made without the cream filling) can complement the fruit nicely if you’re after a bolder flavor.
Importantly, she cautions against adding strawberries directly into the batter a temptation for some. Through her own testing, she found that the strawberries tend to release moisture during baking, leading to a mushy interior. Keeping the fruit on top preserves the cake’s smooth texture and makes for better presentation.
Conclusion:
Sam’s strawberry cheesecake is more than just a dessert it’s a masterclass in thoughtful baking. From ingredient choices to methodical instruction, this recipe empowers both novice and seasoned bakers to produce a bakery-quality cheesecake at home, without special tools or techniques.
What makes it particularly noteworthy is the balance it strikes between rich and refreshing, classic and creative, beginner-friendly and restaurant-quality. Whether you’re looking to impress at a summer party or simply treat yourself to something sweet, this strawberry cheesecake delivers on all fronts.
Its adaptability, clear instructions, and foolproof tips make it a must-have in any dessert repertoire. And once you’ve tasted that smooth, vanilla-kissed filling topped with a jewel-toned strawberry crown, you’ll understand why this version might just become your new go-to.