Strawberry Cream Cheese Cake
This luscious Strawberry Cream Cheese Cake layers a buttery graham cracker crust with velvety cream cheese filling and a fresh strawberry topping that looks stunning and tastes even better.
The Strawberry Cream Cheese Cake You Will Want to Make Every Summer
There are cakes you bake because you have to bring something to a party, and then there are cakes you bake because you genuinely cannot stop thinking about them. This Strawberry Cream Cheese Cake falls firmly into the second category. It has a buttery, golden graham cracker crust, a filling that is somehow both rich and impossibly light, and a crown of fresh strawberries glazed to a jewel-bright shine. It looks like something from a bakery window, and it tastes even better than it looks.
This is the kind of dessert that earns you compliments before anyone has even tasted a bite.
Why This Recipe Works So Well
Cheesecake has a reputation for being finicky, but once you understand a few key principles, it is completely approachable. The secrets in this recipe are:
- Room temperature dairy. Cold cream cheese lumps, plain and simple. Softened cream cheese beats into a silky, lump-free batter that bakes evenly.
- A water bath. Surrounding the pan with hot water creates gentle, even heat and keeps the surface from drying and cracking.
- Low and slow cooling. Letting the cake rest in the turned-off oven prevents the sudden temperature change that causes that dreaded center crack.
- A touch of flour. Just two tablespoons of all-purpose flour added to the batter gives the filling a little extra structure without making it dense.
Follow these steps and you will have a picture-perfect cheesecake every single time.
Using the right tools makes a real difference when baking a cheesecake. A quality springform pan with a tight seal, a sturdy roasting pan for the water bath, and a reliable electric mixer are genuinely worth having in your kitchen for results like these.
Tools & Ingredients We Recommend
The Fresh Strawberry Topping
The topping is deceptively simple, which is exactly why it works so beautifully. Fresh strawberries are halved and arranged over the chilled cake, then brushed with a quick warm glaze made from strawberry jam and a squeeze of lemon juice. That glaze does two things: it makes every berry shine like it belongs in a magazine photo, and it adds a subtle fruity sweetness that ties the whole dessert together.
Chef's Tip: Do not add the strawberry topping more than two hours before you plan to serve the cake. Fresh berries release juice as they sit, and you want that gorgeous, glossy finish, not a pink puddle.
Serving and Storing
This cake is best served well chilled, straight from the refrigerator. Use a sharp knife wiped clean between each slice for the neatest cuts. It pairs beautifully with a dollop of lightly whipped cream or even a small scoop of vanilla ice cream if you are feeling indulgent.
Leftovers keep covered in the refrigerator for up to 4 days, though in our experience the cake rarely lasts that long. The plain baked cheesecake, without the strawberry topping, can also be frozen for up to two months if you want to get ahead for a future celebration.
Making this for a crowd? The recipe scales up beautifully. Just use a larger springform pan and add a few extra minutes to the bake time.
Ready to bake your new favorite dessert? Here is everything you need:
Strawberry Cream Cheese Cake
This luscious Strawberry Cream Cheese Cake layers a buttery graham cracker crust with velvety cream cheese filling and a fresh strawberry topping that looks stunning and tastes even better.
Ingredients
- 1 1/2 cups graham cracker crumbs, from about 12 full crackers
- 3 tbsp granulated sugar, for the crust
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, full-fat, softened to room temperature
- 1 cup granulated sugar, for the filling
- 1/2 cup sour cream, full-fat, room temperature
- 2 tsp vanilla extract, pure, not imitation
- 3 large eggs, room temperature
- 2 tbsp all-purpose flour, helps stabilize the filling
- 1 1/2 lb fresh strawberries, hulled and halved
- 3 tbsp strawberry jam, warmed, for the glaze
- 1 tbsp lemon juice, freshly squeezed
Instruction
Preheat your oven to 325 degrees F (163 degrees C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, stir together the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 to 3 minutes until completely smooth and fluffy. Scrape down the sides of the bowl frequently.
Add the 1 cup of sugar and beat for another minute. Mix in the sour cream, vanilla extract, and flour until just combined. Do not overmix.
Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears into the batter. Overmixing after adding the eggs can cause the cake to crack.
Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan.
Bake at 325 degrees F for 50 to 60 minutes, until the edges are set and the center has only a slight jiggle when gently shaken. Turn off the oven and crack the door open. Let the cake cool inside the oven for 1 hour.
Remove the cake from the water bath and discard the foil. Run a thin knife around the edge of the pan to loosen the cake. Refrigerate uncovered for at least 4 hours, or overnight for best results.
Once fully chilled, arrange the halved strawberries in a decorative pattern on top of the cake. In a small saucepan, warm the strawberry jam with the lemon juice over low heat, stirring until smooth. Brush or spoon the glaze over the strawberries. Slice and serve chilled.
Equipment
- 9-inch springform pan
- Large roasting pan (for water bath)
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Heavy-duty aluminum foil
- Small saucepan
- Pastry brush
Notes
Variations Worth Trying
Once you have the base recipe down, the possibilities are genuinely fun to explore.
- Mixed berry topping: Combine strawberries, blueberries, and raspberries for a patriotic summer look.
- Lemon cream cheese cake: Add the zest of two lemons to the filling and swap the strawberry topping for a simple lemon curd.
- Chocolate crust: Replace the graham crackers with crushed Oreos and omit the extra sugar for a moody, chocolatey base that plays beautifully against the bright berries.
- No-bake version: Swap the baked filling for a set cream cheese mousse if you want a lighter, fuss-free warm-weather option.
However you make it, this cake is guaranteed to be the first thing gone at the table.
