Strawberry Cheesecake Recipe

This Strawberry Cheesecake is the ultimate dessert indulgence, featuring a buttery graham cracker crust, rich and creamy cheesecake filling, and a vibrant strawberry glaze topping. While it may look and taste like a professional bakery creation, it’s surprisingly manageable to make at home with a bit of preparation and patience.

Why You’ll Love This Recipe

• Classic, crowd-pleasing dessert for any occasion

• Silky, dense, and creamy texture

• Homemade strawberry glaze adds natural sweetness and color

• Perfect balance of tangy cream cheese and sweet fruit

• Customizable with seasonal fruits or chocolate drizzle

• Baked using a water bath for a smooth, crack-free finish

• Ideal for celebrations, holidays, or special dinners

• Can be made ahead and chilled overnight

• Impressive yet simple enough for home bakers

• Leftovers store beautifully and taste even better the next day

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs

• Sugar

• Butter

For the Cheesecake Filling:

• Full-fat cream cheese (softened)

• Sugar

• Cornstarch

• Eggs

• Sour cream

• Heavy cream

• Vanilla extract or vanilla paste

For the Strawberry Glaze:

• Sugar

• Cornstarch

• Lemon juice

• Fresh strawberries

Directions

1. Preparation:

   • Remove cold ingredients from the refrigerator and let them soften.

   • Preheat oven to 350°F (175°C). Prepare your springform pan (see instructions below for water bath setup).

2. Make the Crust:

   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.

   • Press the mixture evenly into the bottom of the springform pan.

   • Bake for 10 minutes. Remove from the oven and increase oven temperature to 400°F (200°C).

3. Prepare the Filling:

   • Beat the cream cheese until smooth, then add sugar and cornstarch.

   • Add eggs one at a time, beating gently after each.

   • Mix in sour cream, heavy cream, and vanilla until fully combined and smooth.

   • Pour the filling over the pre-baked crust.

4. Bake the Cheesecake:

   • Wrap the springform pan with foil (see below), then place into a larger pan.

   • Pour hot water into the outer pan to create a water bath.

   • Bake at 400°F for 10 minutes, then reduce heat to 230°F (110°C) and bake for 1 hour.

5. Cool and Chill:

   • Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour.

   • Remove and cool completely on the counter.

   • Cover loosely and refrigerate for at least 8 hours or overnight.

6. Prepare the Strawberry Glaze:

   • In a saucepan, combine sugar, cornstarch, and lemon juice. Cook until sugar dissolves and mixture thickens.

   • Stir in sliced strawberries and cook briefly. Let cool for 10 minutes, then chill completely.

7. Assemble and Serve:

   • Release the cheesecake from the pan.

   • Stir the strawberry glaze and spoon it evenly over the top of the cheesecake.

   • Slice and serve chilled.

Servings and timing

• Servings: 10–12

• Prep Time: 30 minutes

• Cook Time: 1 hour 10 minutes

• Cooling Time: 1 hour

• Chilling Time: 8 hours or overnight

• Total Time: About 10 hours (including chill time)

Variations

• Berry Medley: Use a mix of blueberries, raspberries, and blackberries in place of strawberries.

• Chocolate Crust: Use crushed chocolate cookies or Oreos instead of graham crackers.

• Citrus Zest: Add lemon or orange zest to the filling for extra brightness.

• Swirled Cheesecake: Swirl strawberry puree into the batter before baking for a marbled effect.

• Mini Cheesecakes: Bake in muffin tins for individual portions.

• No-Bake Option: Use a gelatin-set filling and skip the baking process for a summer-friendly version.

• Nutty Crust: Mix finely chopped nuts into the crust for added texture.

• Alcohol Infusion: Add a splash of Grand Marnier or Amaretto to the glaze for a subtle twist.

• Vegan Adaptation: Use plant-based cream cheese, coconut cream, and agar instead of eggs.

• Low-Sugar Option: Use a sugar substitute like erythritol or stevia.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.

• Freezing: Freeze slices (without glaze) for up to 2 months. Wrap individually in plastic and foil. Thaw in the refrigerator overnight.

• Serving Tip: For clean slices, dip a sharp knife in hot water and wipe clean between cuts.

• Avoid Reheating: Cheesecake is best served chilled and does not require reheating.

FAQs

Can I use frozen strawberries for the glaze?

Yes, but thaw and drain them first. Fresh strawberries provide the best texture.

How do I prevent the cheesecake from cracking?

Use a water bath, avoid over-mixing, and cool slowly in the oven with the door cracked.

Why is my cheesecake lumpy?

Ensure all dairy ingredients are fully softened before mixing for a smooth texture.

Can I use low-fat cream cheese?

Full-fat cream cheese is strongly recommended for the best texture and flavor.

What’s the purpose of cornstarch in the filling?

It helps stabilize the batter and creates a firmer, creamier cheesecake.

How do I know the cheesecake is done?

It should be set around the edges but slightly wobbly in the center when gently shaken.

Can I make the cheesecake without a springform pan?

A springform is ideal. If using a standard pan, line it well with parchment and note that removal will be more difficult.

Do I have to use a water bath?

While not mandatory, a water bath helps prevent cracks and ensures even baking.

Can I add the glaze before chilling?

It’s best to let the cheesecake chill first, then add the glaze so it stays vibrant and fresh.

What can I serve with this cheesecake?

Fresh berries, whipped cream, or mint leaves all make excellent garnishes.

Conclusion

Strawberry Cheesecake is a timeless dessert that brings elegance and indulgence to any table. With its velvety texture, buttery crust, and luscious fruit topping, it’s a favorite for birthdays, holidays, and celebrations alike. Follow this guide for a foolproof bake and enjoy the perfect slice of sweet, creamy satisfaction.

Strawberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: Serves 2
• Category: Dessert, Drink
• Method: Blended
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Oreo Milkshake is creamy, rich, and loaded with the iconic chocolate-cookie crunch of everyone’s favorite treat. Made with just a handful of ingredients, it’s a quick and irresistible dessert perfect for satisfying sweet cravings in minutes!

---

Ingredients

• 8 Oreo cookies

• 2 cups vanilla ice cream

• 1 cup whole milk (adjust to desired thickness)

• 1/2 tsp vanilla extract (optional)

• Whipped cream, for topping

• Chocolate syrup, for drizzle

• Extra Oreo cookies, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crush the Cookies:
   Place Oreos in a freezer bag and gently crush with a rolling pin until fine crumbs form.

2. Blend the Milkshake:
   Pour milk into a blender, add vanilla ice cream and crushed Oreos. Pulse a few times, then blend until smooth and creamy. Stir in vanilla extract if using.

3. Adjust Consistency:
   Add more milk for a thinner shake or more ice cream for a thicker texture.

4. Serve:
   Pour into two glasses. Top with whipped cream, drizzle with chocolate syrup, and garnish with an extra Oreo cookie if desired.

5. Enjoy:
   Serve immediately with a straw and spoon for the ultimate indulgence.

---

Notes

• Use dairy-free ice cream and milk for a vegan version.

• Add a scoop of peanut butter or a drizzle of caramel for a fun twist.

• For an ultra-chocolaty shake, use chocolate ice cream instead of vanilla.