This classic cheesecake is topped with sweet, juicy strawberries for a simple dessert that tastes like summer. With its creamy filling, buttery crust, and fresh strawberry topping, it’s an old-fashioned favorite that’s perfect for sharing.
When I was a kid, my siblings and I loved strawberries. Usually, those were prepared by slicing them up and sprinkling a little bit of sugar over the top. The sugar draws the juices out of the berries, which softens the fruit and creates a sweet syrup – delicious. I don’t typically have strawberries this way anymore, but the thought of a bowl of sugary strawberries is so nostalgic.
There were countless times we ate strawberries this way, but there is one time in particular that stands out as a favorite. My mom was out for the evening, so it was just my dad, my older brother, my younger sister, and me (my younger brother had not yet been born). To keep us occupied, my dad wanted to show us a movie he thought we would like, so we all snuggled up together in my parents’ bed and watched Mrs. Doubtfire. Instead of popcorn as our movie snack, though, my dad fixed a giant bowl of strawberries sprinkled with sugar for us all to share. It wasn’t some huge thing my dad did, just a simple time of eating strawberries, watching a movie, and enjoying time together, but it’s one of those little moments that has stuck with me.
This week, I had some strawberries that needed to be used up, and this memory came to mind when I was thinking of what I could make. I doubt anyone needs a recipe for strawberries with sugar, though, so we’re having them on top of a cheesecake instead. Whether you keep it simple with a bowl of sugared strawberries or add them to a slice of cheesecake, I hope you’ll take the time to snuggle up, watch a favorite movie, and enjoy this sweet little treat.
Ingredients
- Graham Crackers
- Butter, melted
- Cream Cheese, softened
- Granulated Sugar
- Sour Cream
- Eggs
- Vanilla
- Strawberries
Equipment
- Springform Pan
- Stand Mixer
- Measuring Tools
- Spatula
How to Make Cheesecake with Strawberries
Step One: Make the Crust
- Preheat the oven to 325° and grease a 9 inch springform pan.
- In a food processor, blend up 24 graham cracker sheets into crumbs. Once blended, add 6 tbsp melted butter and blend again. Crumbs should stick when pressed together. If the crumbs are not sticking, add in 1-2 more tbsp of melted butter and blend again.
- Press the crust evenly into the bottom of the pan and about halfway up the sides.
- Tip – To help press the crust evenly, use the bottom of a flat measuring cup or glass. Start by spreading the crust out with a spatula, and then press it to the bottom and sides using the glass.
- Bake the crust for 10 minutes, and then let it cool completely before adding the cheesecake filling.
Step Two: Make the Cheesecake Filling
- Using a stand mixer, beat three 8oz blocks of softened cream cheese on medium speed until smooth.
- Continue beating and add 1 cup of granulated sugar.
- Next, add in 1 cup of sour cream and 2 tsp vanilla. If needed, stop the mixer and scrape down the sides to be sure all of the cream cheese is incorporated.
- Then, add in 3 eggs one at a time, mixing until just combined.
- Pour the cheesecake filling into the cooled crust and bake in a water bath for 60-65 minutes.
- To do a water bath, start by wrapping the bottom of the cheesecake tightly in foil. This will prevent water from seeping into the bottom of the pan. Then, set the cheesecake in a large roasting pan (or other pan the is larger than the cheesecake and can hold water) and fill it with about an inch of hot water.
- After the time, check to make sure the cheesecake is set on the edges. It should still be a little jiggly in the middle, like a jello. If the edges are set, turn off the oven and crack the door, leaving the cheesecake inside. Let it cool inside the oven for one hour.
- When the time is up, take the cheesecake out, cover it, and place it in the fridge for at least 6 hours. It is better to let it chill overnight, if possible.
Step Three: Top the Cheesecake
- To make the strawberry topping, simply cut up the strawberries, toss them in a little bit of sugar, and let the sit in the fridge for 30-60 minutes. This will give time for the sugar to draw out the juices.
- This method does not require you to cook the strawberries, so the syrupy part of the topping will be thinner than if it was cooked. However, this method is a little less work and gives a bright, fresh berry flavor. If you would prefer a thicker, cooked topping, use 1 lb of cut up strawberries and mix them with ¼ cup sugar, 1 tbsp lemon juice, and 1½ tbsp cornstarch mixed with a little water. Cook this mixture over medium heat until thickened.
- Right before serving, spoon the strawberries over the top of the cheesecake and serve. Enjoy!
- Be aware that the juices from the strawberries will likely seep into the cheesecake, especially if it sits for very long. If you are not serving the entire cheesecake at one time, you could slice it, and then spoon some of the strawberries over each individual slice.
Questions You May Have
Do you have to do the water bath?
The cheesecake with still bake without the water bath. However, the water bath helps the cheesecake cook more evenly and doesn’t dry out. It also prevents the top from cracking. If you are unsure about setting the cheesecake into the pan with the water, you can set the cheesecake on the oven rack, and then have the pan of water on the rack below. You may need a little extra time if doing the water bath this way.
How do you store cheesecake with strawberries?
The cheesecake should be stored in an airtight container or wrapped tightly, and will last in the refrigerator for up to 7 days. In the freezer, it should keep for 1-2 months. If you put the strawberry topping on the entire cheesecake, it will not last as long, so be sure to eat it in 3-4 days if topped with the strawberries.
Do you have to top the cheesecake with strawberries?
You can use whatever toppings you want for your cheesecake! If you would prefer a mix of berries or a different fruit entirely, do that. You could also just drizzle it with a chocolate or caramel sauce. Or, if you want to try turtle cheesecake, I have a recipe for that, too! Plain is also an option if you do not like toppings.
Classic Cheesecake with Strawberries
Difficulty: Medium12
servings20
minutes1
hourIngredients
- For the Crust:
24 graham cracker sheets
6-8 tbsp butter, melted
- For the Cheesecake Filling:
24oz cream cheese, soften (use three 8oz blocks)
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 tsp vanilla
- For the Topping:
Strawberries, sliced
Granulated Sugar
Directions
- Make the Crust:
- Preheat the oven to 325° and grease a 9 inch springform pan.
- In a food processor, blend up 24 graham cracker sheets into crumbs. Once blended, add 6 tbsp melted butter and blend again. Crumbs should stick when pressed together. If the crumbs are not sticking, add in 1-2 more tbsp of melted butter and blend again.
- Press the crust evenly into the bottom of the pan and about halfway up the sides.
Tip – To help press the crust evenly, use the bottom of a flat measuring cup or glass. Start by spreading the crust out with a spatula, and then press it to the bottom and sides using the glass. - Bake the crust for 10 minutes, and then let it cool completely before adding the cheesecake filling.
- Make the Cheesecake Filling:
- Using a stand mixer, beat three 8oz blocks of softened cream cheese on medium speed until smooth.
- Continue beating and add 1 cup of granulated sugar.
- Next, add in 1 cup of sour cream and 2 tsp vanilla. If needed, stop the mixer and scrape down the sides to be sure all of the cream cheese is incorporated.
- Then, add in 3 eggs one at a time, mixing until just combined.
- Pour the cheesecake filling into the cooled crust and bake in a water bath for 60-65 minutes.
To do a water bath, start by wrapping the bottom of the cheesecake tightly in foil. This will prevent water from seeping into the bottom of the pan. Then, set the cheesecake in a large roasting pan (or other pan the is larger than the cheesecake and can hold water) and fill it with about an inch of hot water. - After the time, check to make sure the cheesecake is set on the edges. It should still be a little jiggly in the middle, like a jello. If the edges are set, turn off the oven and crack the door, leaving the cheesecake inside. Let it cool inside the oven for one hour.
- When the time is up, take the cheesecake out, cover it, and place it in the fridge for at least 6 hours. It is better to let it chill overnight, if possible.
- Top the Cheesecake
- To make the strawberry topping, simply cut up the strawberries, toss them in a little bit of sugar, and let the sit in the fridge for 30-60 minutes. This will give time for the sugar to draw out the juices.
This method does not require you to cook the strawberries, so the syrupy part of the topping will be thinner than if it was cooked. However, this method is a little less work and gives a bright, fresh berry flavor. - Right before serving, spoon the strawberries over the top of the cheesecake and serve. Enjoy!
- Be aware that the juices from the strawberries will likely seep into the cheesecake, especially if it sits for very long. If you are not serving the entire cheesecake at one time, you could slice it, and then spoon some of the strawberries over each individual slice.
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