Baked Strawberry Cheesecake: A Creamy, Fruity Showstopper

This luscious strawberry cheesecake features a buttery graham cracker crust, a rich and tangy cream cheese filling, and a fresh strawberry topping that’s sweet and slightly tart. Perfectly finished with whipped cream, it’s a dessert that’s as beautiful as it is delicious. Perfect for special occasions or when you just want to treat yourself!

Why bake it when you can just use the box version

You might think a box mix is easier, faster, and cheaper—and you’re absolutely right! Box cheesecakes are convenient and tasty. But if you’re craving a flavor upgrade and a little kitchen adventure, baking your own cheesecake is where it’s at.

A baked cheesecake is like a hug for your taste buds, while a box mix is just a polite handshake. Imagine cutting into a slice of baked cheesecake: the creamy filling is velvety smooth, rich, and slightly tangy, melting in your mouth like a dream. The crust has a buttery crunch that perfectly balances the silky texture. With a box cheesecake, you miss out on that deep, homemade flavor and the warm, caramelized aroma that fills your kitchen as it bakes. A baked cheesecake doesn’t just satisfy your sweet tooth—it’s a full sensory experience that leaves you wanting more.

What equipment do you need?

• A 9 inch spring-from pan (necessary)
  • https://amzn.to/4gzgQRB
• A secondary pan for the water bath. I use a ceramic cake pan that I place directly under my cheesecake in the oven. A natural water bath is a little more difficult. We'll discuss that on a different day.
  • water bath or for your next pie: https://amzn.to/3PjoJOR
• A hand mixer or a stand mixer
  • hand mixer:  https://amzn.to/3DHdAEU
  • Stand mixer:  https://amzn.to/4fADZ4s
• Measuring cups
  • https://amzn.to/4gyZuEc
• Measuring spoons
  • https://amzn.to/4h1Vtbs
• Some kind of spatula to scrape the sides of your bowl
  • heat resistant spatulas:  https://amzn.to/4gBCK6v
• Large mixing bowl
  • https://amzn.to/40hhqgR
• Oven mitts or potholders
  • These are a little pricey, but they are literally the best quality I've ever seen, plus they are so silly: https://amzn.to/3BTCPmY
• Cooling rack
  • https://amzn.to/4a0W0YO

Let's talk about the main ingredients

Graham Crackers

You can grab pre-crushed graham crackers or crush whole ones yourself—it’s totally up to you. Want to mix things up? Swap the graham crackers for Oreos, Nilla Wafers, or whatever crumbly cookie you love most. What’s your go-to cookie for a cheesecake crust?

Butter

I stick with unsalted butter, but if you only have salted butter, that works too—just skip the extra salt in the recipe!

Room Temperature Ingredients

Using room temperature ingredients is key for a super smooth cheesecake. They mix together easily and won’t leave you with any lumps. To get that velvety, dreamy filling, make sure your cream cheese, eggs, and sour cream are all at room temp—it’s worth the extra step!

To speed things up, I cut my cream cheese in half lengthwise, then into fourths horizontally to warm it faster. For the eggs, you can place them in a bowl of warm water for a quick temp boost. Easy tricks for that perfect cheesecake texture!

Cream cheese

I’ll be honest—I’m not too picky about the cream cheese I use. I’ve tried everything from Philadelphia to the store brand, and they all get the job done. Living in a small town in Oklahoma, I don’t have a ton of fancy grocery options, so I just work with what’s available!

Sour cream? Really?

Yes!

Cheesecake may not be a bundt or cupcake, but sour cream is a game-changer here too. Paired with rich cream cheese, it balances out the texture, softens the filling, and adds just the right amount of tangy flavor and moisture.

Fun facts about sour cream:
Sour cream packs way more fat than your usual baking dairy options like milk or buttermilk. While whole milk and buttermilk each have about 8 grams of fat per cup, full-fat sour cream comes in strong with around 45 grams per cup.

More fat means more richness, which gives baked goods that velvety, melt-in-your-mouth texture. Think about the difference between a light, fluffy angel food cake and a dense, buttery sour cream pound cake—both are amazing but hit differently.

Strawberries

Fresh strawberries are the way to go! I’ll show you how to cook them down into a jam-like topping that adds the perfect tart kick to balance the sweetness of the cheesecake.

If you’re short on time, you can totally use store-bought strawberry jam or canned pie filling—they’re quick and easy. But using fresh strawberries doesn’t take much time, and the homemade flavor will seriously impress anyone lucky enough to get a slice.

Lemon Zest vs. Juice

I used lemon juice because the lemon I bought was weirdly soft and refused to zest. Fresh lemon zest is definitely the way to go, but if you’re in a pinch, a splash of lemon juice works just fine!

So, how do you make this delicious cheesecake?

Make the Crust

1. Start by preheating your oven to 350°F. Spray a 9-inch springform pan with baking spray to ensure the crust won’t stick later on.

2. In a medium-sized bowl, combine the graham cracker crumbs and sugar. Mix them together thoroughly. Then, add the melted butter to the crumbs and stir it all together until it feels like wet sand. The butter helps bind the crumbs together, creating that perfect crust texture.

3. Take the crumb mixture and press it evenly into the bottom of your springform pan. Don’t forget to press it about 1 inch up the sides as well. This will form a sturdy base for your cheesecake and give it that nice, golden edge after baking.

4. Place the pan in the oven and bake the crust for about 10 to 15 minutes. You’ll know it’s done when the edges are golden brown and it smells super toasty. Let it cool completely before adding the cheesecake filling.

Prepare the Filling

1. In a stand mixer, add your room-temperature cream cheese. Beat it on medium-low speed until it’s smooth and free of lumps. This step is important because you want a creamy texture, so take your time. Once smooth, add the sugar and salt, and continue mixing until everything is fully combined and smooth.

2. Next, add the sour cream, lemon zest, and vanilla extract. Mix until everything is smooth and evenly incorporated. The lemon zest will add a fresh, bright flavor, so don’t skip it!

3. Now, add the eggs to the mixture. Beat just until everything is combined. Be careful not to overmix so that your cheesecake filling stays light and airy.

4. Once your crust has cooled completely, pour the cheesecake filling over the graham cracker crust. The pan should be full, but don’t worry if it’s close to the top—it will set perfectly as it bakes.

5. Bake the cheesecake for about 15 minutes, then reduce the temperature to 300°F and continue baking for about an hour. You want the edges to set, but the center should still have a slight jiggle when you gently shake the pan. This means it’s perfectly cooked.

6. To make sure your cheesecake bakes evenly, place a water bath directly under it in the oven. This adds moisture and helps prevent cracks.

7. When the cheesecake is done, turn off the oven and let the cheesecake cool inside with the door closed for about an hour. This gradual cooling will help avoid any sudden temperature shifts that could cause cracks. After an hour, remove the cheesecake from the oven and let it cool at room temperature for about an hour before transferring it to the fridge. Refrigerate the cheesecake overnight, or for at least 6 hours, to help it fully set and develop that creamy texture.

Make the Topping

1. In a medium saucepan, combine the fresh strawberries, water, sugar, and optional lemon juice. Sprinkle the cornstarch on top, and give everything a gentle stir. The cornstarch will help thicken the sauce, making it perfect for topping your cheesecake.

2. Place the saucepan over medium heat and stir the mixture frequently. Bring it to a boil, and once it’s boiling, mash the strawberries with a potato masher or the back of a spoon. Let the mixture simmer for about 10 minutes until it thickens to a jam-like consistency.

3. Once the mixture is thickened, remove it from the heat and stir in the vanilla extract. Let the strawberry sauce cool to lukewarm before adding it to your cheesecake.

Assemble and Serve

1. To release the cheesecake from the springform pan, run a knife around the edges of the cake to loosen it from the sides. Then, carefully open the springform pan and remove the outer ring.

2. Spoon the cooled strawberry topping over the cheesecake, spreading it evenly across the top. The fresh, fruity topping will balance perfectly with the creamy cheesecake underneath.

3. For an extra special touch, add a dollop of whipped cream to each slice of cheesecake as you cut it. It’s the perfect finishing touch for your creamy, fruity masterpiece!

Enjoy your homemade cheesecake that’s packed with flavor and perfect for any occasion!