Strawberry Cheesecake Using Strawberry Sauce (A Creamy Slice of Celebration)

Name: Strawberry Cheesecake Using Strawberry Sauce
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 2 tablespoons granulated sugar; 3 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 3 large eggs; 1 tablespoon vanilla extract; 2 cups strawberries, hulled (fresh or frozen); 1/2 cup granulated sugar (for sauce); 1 tablespoon lemon juice; 1 tablespoon cornstarch mixed with 2 tablespoons water

Fati Bendahi 6 hours ago

0 0 7 minutes read

Strawberry Cheesecake Using Strawberry Sauce

Jump to Recipe·Print Recipe

The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Now, I know a cheesecake doesn’t come from my village the way a spanakopita or a slow-cooked lamb does… but love doesn’t care about borders. When I first made Strawberry Cheesecake Using Strawberry Sauce, I didn’t do it for perfection. I did it for a table full of women—my sister, my cousin, my neighbor who came to my home on a windy afternoon when everyone felt a little tired of life. I wanted something creamy and comforting, something that felt like a soft blanket. And I wanted strawberries bright, cheerful strawberries because they always remind me that sweetness returns, even after hard days.

I make Strawberry Cheesecake Using Strawberry Sauce when I want a dessert that looks like I tried very hard (even if I didn’t). The cheesecake comes out rich and smooth, and that strawberry sauce… oh, the sauce. It sits on top like a glossy crown, and it drips just a little when you cut a slice, like it’s whispering, “Yes, you deserve this.”

In my kitchen, Strawberry Cheesecake Using Strawberry Sauce becomes a ritual. I crush the biscuits, I stir the butter, I beat the cream cheese until it turns silky, and I let the whole house smell like vanilla and warm crust. Then I cook strawberries until they collapse into ruby sweetness. I serve it chilled, with coffee, with laughter, with that quiet moment when everyone takes the first bite and suddenly stops talking.

You’ll see me say it a few times because it matters: Strawberry Cheesecake Using Strawberry Sauce is not just a dessert. It’s a mood. It’s a small celebration. It’s a way to bring people together when you don’t know what else to do. And yes—this recipe will give you a beautiful cheesecake even if you’re not “a baker.”

Why I Love Making This Recipe

I love this cheesecake because it gives back more than it asks.

It asks for patience (cooling and chilling), and it gives you that perfect creamy texture.
It asks for a few simple ingredients, and it gives you a dessert that feels special enough for birthdays and holidays.
It asks you to slow down, and it gives you a moment to breathe while it bakes.

I also love how forgiving it can be. Cheesecake can scare people, but I promise you—when you follow a few small rules, it behaves beautifully. I use room-temperature ingredients, I mix gently after the eggs go in, and I cool it slowly so it doesn’t crack like a broken heart.

And the strawberry sauce? That’s my favorite part because I can make it with fresh strawberries, or frozen, or even a mix of both. I can make it thicker for a dramatic topping or looser if I want it to run into the crust a bit (which I secretly adore).

Ingredients & Little Kitchen Secrets

Here’s what I use, and I’ll tell you my secrets like you’re standing beside me at the counter.

For the crust

Graham cracker crumbs (or digestive biscuits): They give a cozy, buttery base.
Melted butter: It binds everything and makes the crust taste like a hug.
A little sugar: Not much just enough to wake up the crust.

My secret: I press the crust firmly with the bottom of a glass. I press like I mean it. A loose crust crumbles, and I want clean slices.

For the cheesecake filling

Cream cheese: The star. Use full-fat. Cheesecake needs richness.
Sugar: For sweetness, but not too much.
Sour cream: This makes the filling soft and tangy, not heavy.
Eggs: They set the cheesecake. I add them gently.
Vanilla: For warmth and comfort.

My secret: I keep everything at room temperature. Cold cream cheese fights you and leaves lumps. Room temperature cream cheese becomes silky and obedient.

For the strawberry sauce

Strawberries (fresh or frozen): I love fresh when they’re sweet.
Sugar: Just enough to balance the fruit.
Lemon juice: It brightens the sauce so it tastes alive.
Cornstarch + water slurry: This thickens the sauce into a glossy topping.

My secret: I taste my strawberries before I add all the sugar. Strawberries change. Some days they taste like candy, some days like water. I adjust like a home cook, not a machine.

How I Make It, Step by Step

I’ll walk you through this like we’re doing it together.

1) I prepare the pan

I use a 9-inch springform pan. I grease the sides, then I line the bottom with parchment paper. If I feel extra careful, I wrap the outside with foil to protect it (especially if I plan to bake with a water bath but I’ll give you options).

2) I make the crust

I mix:

2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons sugar

I stir until it looks like wet sand. Then I press it firmly into the bottom of the pan. I bake the crust at 325°F (163°C) for about 8 minutes, then I let it cool.

3) I make the filling (smooth and gentle)

I beat the cream cheese until smooth. I add sugar and mix again. Then I add sour cream and vanilla.

Now I slow down.

I add the eggs one at a time, and I mix on low speed only until each egg disappears into the batter. I don’t whip it into a storm. Too much air can cause cracking.

4) I bake it calmly

I pour the filling over the cooled crust and smooth the top.

I bake at 325°F (163°C) for 55–65 minutes, until the edges look set and the center still has a gentle jiggle like soft set yogurt, not liquid.

5) I cool it slowly (this matters)

When it finishes baking, I turn off the oven and crack the door open. I let it sit inside for 1 hour. Then I bring it out and let it cool to room temperature.

After that, I refrigerate it for at least 4 hours, but I truly prefer overnight. Cheesecake needs time to become itself.

6) I make the strawberry sauce

While the cheesecake chills (or right before serving), I cook:

2 cups strawberries (hulled)
1/2 cup sugar
1 tablespoon lemon juice

I simmer until the berries soften and release their juices. Then I stir in a slurry:

1 tablespoon cornstarch + 2 tablespoons water

I cook just until it thickens and turns glossy. Then I cool it completely.

7) I top and serve

I spoon the cooled strawberry sauce over the cold cheesecake. I let it slide toward the edges. I slice with a warm knife (I dip the knife in hot water and wipe it dry), and I serve.

How I Serve It at Home

I serve Strawberry Cheesecake Using Strawberry Sauce chilled, always. I place it on the table and let everyone admire it for a second. Then I bring coffee Greek coffee if I have time, or a simple espresso if I don’t.

If I feel playful, I add:

extra fresh strawberries on top
a few mint leaves
a small dollop of whipped cream on the side

But honestly, the cheesecake doesn’t need much. The strawberry sauce already does the flirting.

This dessert works beautifully for:

birthdays
engagement celebrations
Sunday lunch with family
“I had a hard week” nights
women’s gatherings, where food becomes comfort

Storage, Reheating & Make-Ahead Tips

Refrigerator: I keep it covered in the fridge for up to 4 days.
Freezing: I slice it, wrap slices individually, and freeze up to 2 months.
Thawing: I thaw slices overnight in the fridge.
Make-ahead: I love making it the day before. Cheesecake improves as it rests.
Strawberry sauce: I store it in a jar in the fridge for up to 1 week.

I never reheat cheesecake. I serve it cold. If it feels too firm straight from the fridge, I let a slice sit at room temperature for 10 minutes.

100-Word Short Version

I bake a buttery graham cracker crust, then I make a smooth cheesecake filling with cream cheese, sugar, sour cream, vanilla, and eggs mixed gently. I bake the cheesecake until the edges set and the center still jiggles slightly. I cool it slowly in the oven, then chill it for at least four hours (overnight is best). I simmer strawberries with sugar and lemon juice, thicken the mixture with a cornstarch slurry, and cool it completely. I spoon the strawberry sauce over the chilled cheesecake and slice cleanly with a warm knife.

Recipe Card Section

⏱️ Time
Prep: 25 minutes
Cook: 60 minutes
Cooling/Chilling: 4 hours (or overnight)
Total: about 5 hours 30 minutes

🛒 Ingredients (with quantity)
Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract

Strawberry Sauce

2 cups strawberries, hulled (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch + 2 tablespoons water (slurry)

👩‍🍳 Instructions

Heat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
Mix crumbs, melted butter, and sugar. Press into the pan. Bake 8 minutes. Cool.
Beat cream cheese until smooth. Add sugar and mix.
Add sour cream and vanilla. Mix until creamy.
Add eggs one at a time, mixing on low just until combined.
Pour batter over crust. Bake 55–65 minutes until edges set and center jiggles slightly.
Turn off oven, crack door, cool inside 1 hour. Cool to room temperature, then chill 4 hours or overnight.
Simmer strawberries, sugar, and lemon juice until soft. Stir in slurry and cook until thickened. Cool.
Spoon sauce over chilled cheesecake and serve.

📝 Notes

Use room-temperature dairy for a silky filling.
Mix gently after adding eggs to avoid cracks.
Chill overnight for best texture and clean slices.
Store covered in the fridge 4 days; freeze slices up to 2 months.

🍽️ Nutrition (approx. per slice, 1/12 of cake)
Calories: ~420
Protein: ~7g
Carbs: ~34g
Fat: ~30g
Sugar: ~28g
Sodium: ~320mg

Conclusion

When I make Strawberry Cheesecake Using Strawberry Sauce, I don’t just make dessert I make a moment. I make something that says, “Come sit. You’re safe here. Let’s share something sweet.” If you bake this for your family, for your friends, or for yourself after a long day, I want you to feel that same warmth. Take your time with the chilling, taste your strawberries, and don’t chase perfection. Cheesecake loves patience more than perfection.

And if your kitchen gets messy? Mine always does. That’s how I know something good is happening.

Fati Bendahi 6 hours ago

0 0 7 minutes read

Strawberry Cheesecake Using Strawberry Sauce (A Creamy Slice of Celebration)

The Story & Intro

Why I Love Making This Recipe