If you have a soft spot for luscious desserts that combine creamy texture with bright, fruity freshness, you are going to adore this Strawberry Cheesecake Recipe with Fresh Strawberry Sauce Recipe. It’s everything a classic cheesecake should be—rich, velvety, and decadently smooth—elevated by the vibrant punch of a homemade strawberry sauce that dances on your taste buds. This recipe is like a love letter to strawberries and cream, perfect for sharing with friends or treating yourself to an unforgettable slice of heaven.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in achieving the perfect balance of creaminess, sweetness, and that irresistible strawberry zing. From the buttery graham cracker crust to the luscious cream cheese filling and freshly made strawberry sauce, every element shines through in this dessert.
- 1 ½ cups graham cracker crumbs: The crunchy, buttery base that provides a wonderfully textured crust.
- ¼ cup granulated sugar: Sweetens the crust and strawberry sauce, balancing tartness and richness.
- 6 tablespoons unsalted butter, melted: Helps bind the graham cracker crumbs into a firm, golden crust.
- 2 cups fresh strawberries, hulled and chopped: The star ingredient delivering natural sweetness and vibrant color.
- ¼ cup granulated sugar: Used in the sauce to enhance the strawberries’ natural flavor.
- 1 tablespoon lemon juice: Adds brightness and a subtle tang to the fresh strawberry sauce.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: Thickens the strawberry sauce to a perfect consistency.
- 4 (8 oz) packages cream cheese, softened: This forms the creamy and rich body of the cheesecake.
- 1 cup granulated sugar: Sweetens the cream cheese filling beautifully without overpowering it.
- 1 teaspoon vanilla extract: Enhances the overall flavor with cozy, warm notes.
- 3 large eggs, room temperature: Provide structure and richness to the cheesecake.
- ½ cup sour cream: Adds a subtle tang and silkiness to the filling.
- ½ cup heavy cream: Boosts the richness and smooth texture of the filling.
How to Make Strawberry Cheesecake Recipe with Fresh Strawberry Sauce Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (160°C). To ensure your cheesecake bakes evenly and doesn’t leak water from the water bath, wrap the bottom of a 9-inch springform pan tightly with foil and lightly grease the inside. This playful prep step prevents soggy edges and helps you get that perfect crust.
Step 2: Make the Crust
Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Press it firmly into the bottom of your prepared pan, creating a solid base that will hold up to the luscious filling. Setting this aside gives it a moment to settle as you focus on the star of the show—the strawberry sauce and cheesecake filling.
Step 3: Prepare the Fresh Strawberry Sauce
Place the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. As the strawberries soften, the mixture begins to release its natural juices, melding into a sweet and tangy sauce. Stir in the cornstarch mixture and cook until just thickened to a glossy, spoonable consistency. Remember to let this sauce cool completely before swirling it into your cheesecake for that stunning marbled effect.
Step 4: Whip Up the Cream Cheese Filling
Beat the softened cream cheese on medium speed until it’s luxuriously smooth—no lumps allowed! Add the sugar and vanilla extract and mix until beautifully combined. Then add eggs one at a time, giving each a thorough but gentle mix to maintain the silkiness. Fold in the sour cream and heavy cream slowly to keep the mixture airy and rich. This is the filling that makes this cheesecake so irresistibly creamy and luscious.
Step 5: Assemble and Bake
Pour half of your filling over the graham cracker crust. Spoon dollops of your cooled strawberry sauce over this layer, then carefully add the remaining cream cheese mixture on top. Use a knife to swirl the sauce through the filling, creating that gorgeous marbled effect we all love. Place the springform pan inside a larger baking dish and pour hot water halfway up the sides for a water bath. This gentle baking method keeps your cheesecake wonderfully moist and crack-free. Bake it for 1 hour and 10 minutes until the edges are set and the center has a slight jiggle—perfectly done for that creamy center.
Step 6: Cool and Chill
Allow your cheesecake to cool in the oven for an hour with the door slightly open—this stops sudden temperature changes that can cause cracks. Then refrigerate for at least 4 hours, or ideally overnight, to let the flavors fully develop and the texture firm up to that dreamy cheesecake consistency.
How to Serve Strawberry Cheesecake Recipe with Fresh Strawberry Sauce Recipe
Garnishes
While the marbled fresh strawberry sauce is a showstopper, adding a few whole fresh strawberries on top just before serving takes this cheesecake to the next level. A light dusting of powdered sugar or a sprig of fresh mint adds visual contrast and a fresh aroma that will captivate your guests.
Side Dishes
This cheesecake pairs beautifully with a crisp, lightly sweetened green salad or a small scoop of vanilla bean ice cream. The refreshing freshness from greens or ice cream complements the richness and fruitiness of the dessert, creating a balanced dining experience.
Creative Ways to Present
For a party or special occasion, consider serving individual mini cheesecakes in mason jars with layers of extra strawberry sauce and whipped cream. Alternatively, slice the cheesecake and drizzle additional strawberry sauce over each slice plated elegantly with fresh berry compotes for that wow factor.
Make Ahead and Storage
Storing Leftovers
Cheesecake tastes even better the next day, so any leftovers should be stored tightly covered in the refrigerator. This keeps the cheesecake moist and prevents it from absorbing any fridge odors. It will stay fresh for up to 5 days.
Freezing
This Strawberry Cheesecake Recipe with Fresh Strawberry Sauce Recipe can be frozen for longer storage. Wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then in aluminum foil to protect against freezer burn. Freeze up to 2 months for best quality.
Reheating
No need to warm this dessert—cheesecake is best enjoyed chilled. Simply thaw any frozen slices overnight in the refrigerator before serving. If you want to revive the vibrant flavors of the strawberry sauce, spoon a little fresh sauce or fresh berries on top just before eating.
FAQs
Can I use frozen strawberries instead of fresh for the sauce?
You can, but fresh strawberries will yield a brighter, fresher flavor and better texture. If using frozen, thaw and drain excess water well before cooking to avoid a watery sauce.
Why do you bake the cheesecake in a water bath?
The water bath ensures gentle, even baking. It prevents cracking and helps achieve that smooth, creamy texture by maintaining consistent moisture around the pan during baking.
Can I make this cheesecake gluten-free?
Yes! Just substitute the graham cracker crumbs with gluten-free alternatives or almond flour crusts. The rest of the recipe is already naturally gluten-free.
What’s the best way to get cream cheese to soften quickly?
Leave cream cheese out at room temperature for about 30-60 minutes before mixing. You can also cut it into smaller pieces to speed up the softening process evenly.
How do I avoid my cheesecake from cracking?
Using a water bath and cooling the cheesecake slowly in the oven with the door ajar helps a lot. Also, avoid overmixing the batter and don’t overbake—the center should still have a slight jiggle when done.
Final Thoughts
Making this Strawberry Cheesecake Recipe with Fresh Strawberry Sauce Recipe is like inviting sunshine straight into your kitchen. The combination of creamy richness and fresh, fruity brightness is simply irresistible. Trust me, once you try this recipe, it will quickly become one of your go-to desserts for celebrations or just those special moments when you want to treat yourself. So gather your ingredients, enjoy the process, and savor every delicious bite!
Print
Strawberry Cheesecake Recipe with Fresh Strawberry Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Cheesecake recipe features a creamy, smooth cheesecake filling with a buttery graham cracker crust and a fresh homemade strawberry sauce swirled throughout. Baked in a water bath for perfect texture, it yields a luscious dessert ideal for special occasions or anytime a sweet treat is desired.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Sauce
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks and lightly grease the pan.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
- Prepare the Strawberry Sauce: In a saucepan over medium heat, combine the chopped strawberries, ¼ cup sugar, and lemon juice. Cook for about 5 minutes until the strawberries release their juices. Stir in the cornstarch mixture and continue cooking until the sauce thickens. Remove from heat and allow the sauce to cool completely.
- Make the Filling: Beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, continuing to mix until fully incorporated. Add eggs one at a time, blending well after each addition. Finally, fold in the sour cream and heavy cream until the mixture is smooth and homogenous.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the crust in the springform pan. Spoon dollops of the cooled strawberry sauce over the filling. Pour the remaining cheesecake mixture on top. Use a knife to gently swirl the strawberry sauce through the filling for a marbled effect.
- Set up Water Bath: Place the springform pan in a larger baking dish or roasting pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
- Bake: Bake the cheesecake for 1 hour and 10 minutes, or until the edges are set but the center still jiggles slightly when moved. Turn off the oven and let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature changes.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set before slicing and serving.
Notes
- Using room temperature eggs and cream cheese helps create a smooth filling.
- Ensure the springform pan is well-wrapped in foil to prevent water from leaking in during the water bath baking.
- For easier slicing, run a knife under hot water, dry it, and then slice the cheesecake.
- Leftovers can be refrigerated for up to 3 days, or frozen for longer storage.
- The strawberry sauce can be made a day in advance and refrigerated.
