Description
This Strawberry Cheesecake Using Strawberry Sauce is creamy, rich, and topped with a glossy homemade strawberry sauce that adds the perfect balance of sweetness and freshness. I bake it with a buttery graham cracker crust and a smooth vanilla cheesecake filling, then I chill it until every slice cuts clean and luxurious. It’s perfect for celebrations, family gatherings, or anytime you want a classic baked cheesecake with real strawberry flavor.
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
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until it looks like wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool.
- Beat softened cream cheese until smooth and creamy. Add 1 cup sugar and mix well.
- Add sour cream and vanilla extract. Mix until fully incorporated.
- Add eggs one at a time, mixing on low speed just until combined (do not overmix).
- Pour filling over cooled crust and smooth the top.
- Bake for 55 to 65 minutes until the edges are set and the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
- For the strawberry sauce, simmer strawberries, 1/2 cup sugar, and lemon juice over medium heat until the berries soften and release juice.
- Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy. Cool completely.
- Spoon cooled strawberry sauce over chilled cheesecake before serving. Slice with a warm knife for clean cuts.
Notes
I use room-temperature dairy to keep the filling silky and lump-free. I mix gently after adding the eggs so the cheesecake bakes without too much air (this helps prevent cracks). I store the cheesecake covered in the refrigerator for up to 4 days. I freeze individual slices (wrapped well) for up to 2 months and thaw them overnight in the fridge. I can swap strawberries for raspberries, or I can use a mix of berries if I want a deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg