Strawberry cheesecake is the perfect summer dessert with fresh or frozen strawberries. This basic cheesecake batter over graham cracker crust is baked in a water bath then topped with a delicious strawberry filling.
I am a huge fan of cheesecakes and in my slimmer days, I would often trade lunch for a slice of cheesecake. All my friends knew I loved cheesecakes so often they'd use it to lure me into favors such as cooking them lunch.
I lived in Singapore at the time and we'd be a bunch of us working away from home. So food was usually not home cooked but canteen stuff, food court stuff.
Once in a while, we'd get together to cook something. I was usually the appointed chef, my flatmate would be the dishwasher, another would be the Su Chef cutting and chopping, one would take care of the wine, and the other would buy the dessert. So dessert would be cheesecakes cause of me. Oh, happy days..!!
These days my kids get to decide what's for dessert. If I get Ziv to choose he goes for anything Chocolate. So I try my best to balance out and make sure we all take turns to choose. Rhea loves this strawberry cheesecake but Aadi loves the Strawberry Jello Cheesecake more.
About this cheesecake
This baked strawberry cheesecake has three components.
- The crust - Today, I am using Graham crackers for the crust. But, if you don't have or cannot find Graham crackers you can use my homemade cheesecake crust. I have shared three methods to make cheesecake crust from scratch and it's very simple and easy to make.
- The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
- The strawberry filling - The Best thing about this strawberry filling is that you can pour it over the baked cheesecake, or serve it along with the cheesecake. I choose to serve the mango filling along with because I often will make more than one filling so people have an option such as my raspberry filling, cherry filling, blackberry fillings, blueberry filling, and others
What is the secret to baking a perfect cheesecake? Well, I think there are several very important things. I will explain more later on in the post. These are the directions you should follow.
- Room temperature ingredients
- Don't over-mix the batter
- Bake in a water bath
- Loosen the cheesecake before you chill it
- Chill for at least 6 hours or overnight
Ingredients and substitutes
- Cream Cheese – I always use Mascarpone or Philadelphia because it's what I find in my supermarket. I'm not brand conscious so ideally, you are looking to find any cream cheese with a fat content of over 35%.
Having said that if you choose to use a low percentage of cream cheese you may want to add an extra 1 tbsp of all-purpose flour for stability.
It's obvious it will affect both taste and texture but if you looking to save on a few calories while still enjoying a good cheesecake then that's one way to go about it. - Sour Cream – Adds a real zing. For those of you who cannot find a commercial sour cream or don't have some on hand. No worries. You can make it at home.. here's my homemade sour cream recipe for you.
- Strawberry - You can use frozen or fresh strawberries for this recipe. When in the season I use the fresh strawberries but during the year I do use frozen and guess what? no one knows the difference.
- Cookie Crust – You can use a homemade cookie crust – I shared the recipe with you in my Classic Strawberry Cheesecake recipe
Step by step instructions (pin)
- I am using an 8-inch round springform pan because I like a little height for my cheesecakes. This will also work with a 9-inch springform pan.
- Preheat the oven at 160 C / 320 F.
- Ensure all the ingredients are at room temperature, especially the cream cheese.
Strawberry filling
- Heat the strawberries, sugar, lemon juice and ¼ cup water over low heat until the sugar has melted
- Combine remaining water with cornstarch.
- Add to the strawberries. Continue to cook on low heat until the filling is thick and glossy.
- Remove and cool completely
Cheesecake crust
- Pulse Graham crackers in a food processor.
- Add sugar - combine well.
- Then, add the melted butter - combine well.
- Pour the crumbs in an 8-inch springform pan.
- Bake in the preheated oven for 10 to 12 minutes
- Wrap the outside of the springform pan with aluminum foil.
- Cool to room temperature before pouring cheesecake batter.
Cheesecake batter
- Place the cream cheese in an electric mixer.
- Add the sour cream - combine well.
- Next, add the sugar - combine well.
- Then, add the cornflour, lemon juice, salt, and vanilla - combine well.
- Finally, add the beaten eggs - combine well.
- Pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan to help the batter settle.
Bake - water bath
- Place the springform pan in a baking pan or roasting rack.
- Pour 2 cups of hot water in the roasting rack outside the springform pan.
- Bake for 70 to 80 minutes until set.
Chill
- Remove from the oven - let cool at room temperature.
- Use an offset spatula to loosen the sides of the pan.
- Chill the cheesecake for at least 4 hours - preferably overnight.
- You can pour the blueberry filling over the cheesecake before chilling it
- Or serve the strawberry filling along with the cheesecake as I have done here.
- Have all your ingredients ready at room temperature.
- Preheat the oven to 150 C/ 300 F.
- Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.
Troubleshooting
My cheesecake is curdled?
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.
Why did my baked strawberry cheesecake crack?
Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and the collapse during cooling causing a crack.
How can I keep my cheesecake from cracking?
- Avoid over mixing.
- Make sure all ingredients are at room temperature especially the cream cheese.
- Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
- Always mix the batter just until the ingredients are incorporated.
How do I fix a crack cheesecake?
- If possible add a topping like a sour cream topping and bake for 5 minutes.
- Alternatively, add a fruit filling on the cheesecake and chill it until set.
- Another way would be to chill the cake well first. Use clean hand to close the crack.
- Using a hot spatula to smooth the top as best you can.
Frequently asked questions
Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Then, chill the cheesecake well then carefully invert the cheesecake onto a plate. And, then invert it once more onto a serving plate.
I always bake my cheesecake at 150 C/ 300 F Bake until the cheesecake is set but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.
Cheesecake is a custard-like batter with cream cheese in it. So, it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft and silky.
You can use low fat cream cheese by adding a bit more starch. And yet, you will be compromising on taste, texture, and richness. In fact, you can go as low as 9% cream cheese, but adding about two tablespoons of cornstarch instead of one. In addition, the cornstarch will help add stability.
This baked strawberry cheesecake will last in the fridge for 3 to 5 days. However, make sure to wrap it well in cling wrap to prevent it from drying out.
It is better to freeze the cheesecake without the strawberry topping for longer shelf life. And, make sure to wrap it well in plastic to prevent it from drying out. Then, to thaw, keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
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Description
Ingredients
Strawberry filling
- 7 oz (200 g) Strawberries
- ¼ cup White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup Water (divided)
Crust
- 7 oz (200 g) Graham crackers
- ¼ cup Butter unsalted
- 4 tbsp Sugar
Cheesecake filling
- 24 oz (680 g) Cream cheese room temperature
- 1 cup (240 ml) Sour cream room temperature
- 1 cup (200 g) Sugar
- 4 tbsp Cornstarch cornflour
- 4 Eggs large beaten
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
- I am using an 8-inch round springform pan because I like a little height for my cheesecakes. This will also work with a 9-inch springform pan.
- Preheat the oven at 160 C / 320 F.
- Ensure all the ingredients are at room temperature, especially the cream cheese.
Strawberry filling
- Heat the strawberries, sugar, lemon juice and ¼ cup water over low heat until the sugar has melted
- Combine remaining water with cornstarch.
- Add to the strawberries. Continue to cook on low heat until the filling is thick and glossy.
- Remove and cool completely
Cheesecake crust
- Pulse Graham crackers in a food processor.
- Add sugar - combine well.
- Then, add the melted butter - combine well.
- Pour the crumbs in an 8-inch springform pan.
- Bake in the preheated oven for 10 to 12 minutes
- Wrap the outside of the springform pan with aluminum foil.
- Cool to room temperature before pouring cheesecake batter.
Cheesecake batter
- Place the cream cheese in an electric mixer.
- Add the sour cream - combine well.
- Next, add the sugar - combine well.
- Then, add the cornflour, lemon juice, salt, and vanilla - combine well.
- Finally, add the beaten eggs - combine well.
- Pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan to help the batter settle.
Bake - water bath
- Place the springform pan in a baking pan or roasting rack.
- Pour 2 cups of hot water in the roasting rack outside the springform pan.
- Bake for 70 to 80 minutes until set.
Chill
- Remove from the oven - let cool at room temperature.
- Use an offset spatula to loosen the sides of the pan.
- Chill the cheesecake for at least 4 hours - preferably overnight.
- You can pour the blueberry filling over the cheesecake before chilling it
- Or serve the strawberry filling along with the cheesecake as I have done here.
- Have all your ingredients ready at room temperature.
- Preheat the oven to 150 C/ 300 F
- Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.
Recipe Notes
Six tips when making cheesecakes
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality - Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing - Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust - bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.Â
- Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling  - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Notes -Â
- Make-ahead - it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Water bath - A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water in the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don't have a large roasting pan or are afraid that springform pan may leak.Â
- Toppings - I am a huge fan of classic cheesecake without anything on it. But, this is a basic cheesecake and can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, mango cheesecake
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
