Strawberry Cheesecake Recipe

strawberry_cheesecake_recipe

How is it that I did not share this Cheesecake Recipe yet!?

This is actually the recipe my mom always made while I was growing up.

It’s not really that different than my other cheesecake recipes since a cheesecake is essentially a baked cream cheese custard with eggs and often times some type of cream.

Here, the ratio of ingredients and a super duper large amount of sour cream added to this cheesecake make it the richest creamiest cheesecake you will ever taste!

I went the classic route with authentic graham cracker crust and of course piled it with giant beautiful fresh strawberries after it was cooled!

You can of course leave the strawberry topping off if you prefer, or use any other fruit compote instead.


5.0 from 4 reviews
Cheesecake Recipe
 
Prep time
Cook time
Total time
 
I am using a 3" tall 8" diameter pan here.
Prepare the cake pan with pan grease and parchment paper
Preheat the oven to 350°F
Be sure that all your ingredients are at room temperature before mixing
Author:
Serves: 1- 8" cake
Ingredients
  • Cream Cheese 24 ounces or 2½cups (670g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs large 6 (300g)
  • Vanilla Paste or Extract 3 teaspoons (15ml)
  • Sour Cream 1½ cups (330g)
  • Lemon Zest *optional 1 lemon
  • Graham Cracker Crumbs 2½ cups (250g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 tablespoons (113g)
Instructions
  1. Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
  2. Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
  3. Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
  4. Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
  5. Add the vanilla extract and lemon zest
  6. Add the sour cream
  7. Mix smooth then pour the batter into the graham cracker crust
  8. Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
  9. Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
  10. Remove from the oven cool completely then refrigerate overnight.
  11. Un-mold from the cake pan, invert onto a serving platter and top with fresh strawberries
  12. Glaze the strawberries with melted apple jelly if desired
Notes
Cheesecakes must stay refrigerated at all times for up to 10 days

Freeze for up to 2 months wrapped well.
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES AND SPRINGFORM PANS

 

 

 

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91 Comments

  1. I can’t thank you enough for all these great recipes, you are such an amazing person and I love everything you do , if I wanted to bake this cheesecake in a 9 inch pan and I want it to be tall , do I dable the recipe? And how long will it take to bake 🙂

  2. Hi..
    I can’t thank you enough for this wonderful recipe. I don’t get sour cream and cream cheese in my town so can i use kraft cream cheese instead? And should i omit sourcream or is there a substitute for it?
    Thank you very much :*

      1. Thanks for your reply 🙂
        Yes it’s a brand name. It’s kind of salty though. So is it still okay to use it?
        Thanks alot.
        And you said sour cream can be substituted with heavy cream. So does it have to be whipped?

        Thanks once again .. lots of love :*

  3. Are you using a springform pan? Or a regular 8″ cake pan? I’d love to try this recipe but I’ve only ever used springform pans for cheesecake recipes. Thanks!

  4. Hi Gretchen
    I love your New York style cheesecake so much that I have a hard time imagining better but this recipe looks SOOO good. One question, in other videos you sing the praises of the mixer paddle with the self cleaning rubber sides but in this video you are using the regular paddle and manually scraping the sides. Any particular reason?
    Joanne

    1. Hi Joanne! I know right! I never thought it could get better too! But I think —- it just —-did!
      I now have an 8qt mixer for the videos and the metro blade doesnt fit this one 🙁 Im sad about it trust me

  5. Hi Gretchen I only have 9 inches springform pan ,I do not have 8inches cake pan with 3inches tall, can I still use the springform pan for this strawberry cheese cake recipes

    is there special treatment need to prepare if using a springform pan example, like water bath

  6. Hi Gretchen,
    since we cant get sour cream is there a possibility of making sour cream? if so how? You know to make anything and everything! I am hoping you might know how.

  7. Hi Gretchen !

    WOW! sorry I was away for too long. But this version of your cheesecake looks dynamite…

    I really love the new look of Ur vids.. A whole new way of presenting Ur products. But, I must confess I miss the joking around. We as humans do make errors while cooking/baking, so when they are incorporated in your videos, we don’t feel as bad. Plus it also shows & prepares us for anything that could happen. I was very curious on how you were able to release the cheesecake from a non spring form pan. But as you were speaking off to the right were some helpful hints.

    Keep up the excellent videos <3
    ~P.J.

  8. please share your petit four demo and recipe ( as shown on your old website).

    Many thanks for sharing your great information!!!

  9. How did you invert the cheesecake after you removed it from the pan. Did you release it onto a piece of parchment paper then flip it back over?

  10. I’m so glad you’re back and uploading all your recipes!
    I want to make this in a 6 inch pan. Can you give me the conversions please?

    Thanks for your help

  11. I want to know where you get the ‘vanilla paste’ you use in this 3″ tall vanilla cheese cake, topped with strawberries.

    Not in this recipe but other of your recipes that call for chopped or ground pistachio nuts. I have trouble making the ground pistachio end product to look bright green. You just seem to have a bowl of them and use to use at all times. Do you grind you own pistachios or do you purchase them already ground? Any suggestions or answer would be greatly appreciated?

  12. Thanks for a great receipe. I know this is a old one. Idont have a pan like you use. What would happen if I made it in a spring pan with out foil. Idont trust the foil water bath .keep up with these great receipes. You are the best.

  13. Hi Gretchen.
    Just made your strawberry cheese cake.it looks amazing but one problem it keeps weeping clear liquid .this happens all the time I make cheesecakes.i need your help .thanks.

    1. Hmm, the cheesecake itself does that? Its possible your sugar is doing it, or it can be the brand of cream cheese. You can add 2 Tbs of cornstarch to the mixture that should help OR (if it is the sugar) try a superfine sugar grain

    2. Hi sweety in the video it shows ur putting 5 eggs instead of 6 as it says in the recipie.. I’m making this cheesecake today and I want to make sure!

  14. Hi Gretchen, I just want to double check, after it’s baked and I let cool, you put it in the fridge overnight still in the pan and then invert it the next day? I watched you invert the lemon cheesecake where you took a knife and went around the edges before flipping. Since this cheesecake has the graham crust around the edge, did you do that?

  15. Hi Gretchen I have been using your standard vanilla bean cheesecake recipe for over a year now. It always turns out great! Problem is I had a link to your video at the Woodland Bakery site that I can no longer find. I am in a panic now as I have been selected to make the cheesecake and can no longer find the recipe! Is there a link you can give me that will take me to the recipe that showed the details of the “crustless” vanilla bean cake with heavy cream as an ingredient? Help!

    1. Hi Roger the Woodland Bakery Blog business has been shut down due to some major business partnership dysfunction since February
      I know much of the content that you are used to seeing is gone
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      The vanilla cheesecake variation is listed on my Lemon Cheesecake Post

  16. Hi Gretchen,
    Thanks for your reply. You are just amazing. I love watching your videos, you make every thing look so easy to do.

  17. Thank you so so much for all the videos you post. I love to use your recipes and if I want to try something new, your blog is the first place I stop! I finally got up the courage to make this recipe and it was the belle of our family Thanksgiving ball. First dessert to leave a clean plate!

    I was thinking of modifying the bake to do mini (cupcake) cheesecakes for teachers and staff for Christmas. I have baking stone and metal cupcake pans. I am curious to know if I should still use a water bath and which pan would be best to use. Thanks again Gretchen!

  18. Hi Gretchen,

    I love watching your videos.. It’s great.. !!
    Well I am baking cheese cake, your recipe.. It’s in oven… Hope it turns out good… !!

  19. I only have a 9 inches spring form pan at home, will the ratio of the ingredient need to be increase to fit the 9 inches spring from the 8inches pan

    for waterbath so I need to wrap the spring form with tin foil aluminum three layers to prevent water get in the spring form ?

  20. Words for short in describing what an awesome, talented and generous person you are Gretchen.i appreciate the time you take in teaching us to bake like a pro. your recipes always turn out great…..thats y i never hesitate to try a new one for a big crowd.

    1. I am sorry to trouble you. But if i don’t put in sour cream or rather substitute it with fresh cream, then won’t it be runny?

      Thank you and sorry for the trouble.

    2. Hiii Gretchen,
      Hope you are good.
      I made this cheesecake today and it was awesome :* :* ..
      But i think i over baked it because it was a bit hard and not jiggly in the middle. But even then it was very tasty. I guess we learn through mistakes. Nd so, i ll take care next time as this was my first time baking a cheese cake.
      Thank you very very very much for sharing your knowledge.
      Love you lots .. mwaaah :* :*

  21. Hi Gretchen! My sister made a cheesecake yesterday and is going to serve it at her husband’s school tomorrow. I wanted to know if there is a time period in which cheesecake can be left out( possibly 2 hrs). The room it will be kept the AC is not working properly and i don’t think a fridge will be available. I suggested try keeping it on ice. Thanks

  22. I bought all the ingredients , and was thinking can I use the golden Oreo cookies as the base and sides instead of the graham cracker crust?

    1. Well I,made the cake this week-end for a dinner party and they all loved it!
      I was alittle fearful using a regular cake pan instead od a springform, but it worked out great with the hair dryer. I also wanted to try making the crust with your golden Oreo recipe but chickened out . I didn’t know if I should just use the Oreos plain or add the butter and sugar. Anyway it’s always better to stick to the recipe when making it for the first time.

  23. Gretchen, made this again with blueberries. I was hoping you could tell me how to make a sour cream topping for cheesecakes. Could not find one. Thanks for a great recipe.

  24. Hi Gretchen! I tried this recipe yesterday (It was sooo good) but the crust came out a little soggy on the edges. I didn’t use a springform pan so am I just not baking the crust long enough?

    Thank you so much for sharing your recipes with us!

    1. Hmm, that has not happened to me before- Im not so sure its the crust though (as far as prebake) since some people dont even bake the crust first, they just freeze it

  25. My cheese cake is done baking and is in the oven now to cool down.
    My question is the oven door is closed. Is it supposed to cracked open ?
    I can’t wait to eat tomorrow!!

    1. ah good question! I will update the post, but for electric ovens the temp drops so fast that it is OK to leave door closed, in my experience gas oven seem to take longer to cool down (? could be my imagination?) so I will crack a gas oven door.

  26. The cheese cake is done but it is still warm and has been 2 hours or so. Is it safe to leave it this long until completely cool down before putting it in the refrigerator?
    Is it take this long for your cheese cake too? it is 77F here.
    I have one more question. Do you put saran wrap cover for overnight?
    Thanks.

    1. yes it is safe. I put it to the refrigerator when it is still warm though (im a risk taker LOL) and I dont cover it.. woops! #risktaker (but if you have onions or something really pungent in your fridge best to cover it!)

      1. I thought the top gets dry out without cover.. Good!
        I will eat it tomorrow and let you know how it turns out. Thank you for your quick answer.

          1. I made it with strawberry topping with homemade strawberry sauce.YUM!It was creamy and not too sweet at all.
            Thank you for your recipe!! I wish I could send a picture for you.

  27. Thank you for another great recipe! I made this cheesecake once and everyone loved it. I am going to make it again for my dad’s birthday. As he loves cheesecake with raspberries I was wondering if you could add fresh or frozen raspberries to the batter before baking.

  28. I rarely leave comments on recipes but this recipe is THAT good. I have NEVER been successful in making a cheesecake that didn’t crack. I tried this recipe today and followed it to the letter. I have never made such a beautiful cheesecake in my life, it is PERFECT! I followed every single instruction from the pan grease to the non-springform pan. I will never search for another cheesecake recipe again. Hopefully I can unmould the cheesecake without a hitch tomorrow! Thank you Gretchen!!

    1. **Update** The cheesecake has been unmoulded and it’s perfect! That sucker came right out with no problem! One question Gretchen, after turning the oven off and leaving the cheesecake for another hour, do you leave it in the Watergate, or take it out? I left it in and I hope that it’s OK. I don’t get to taste the cheesecake until tomorrow.

        1. Do you leave the cheesecake in the waterbath though? Thats what I did…Sorry, just want to make sure i’m clear on how to do it next time because there definitely will be a next time!

          1. After taking out of the oven? No, you will then take it out, discard the water and refrigerate just the cheescake

  29. Gretchen i baked this and left in fridge overnight. It was stored on a plate wider than the chessecake and slightly bowl shaped. When i took it out of the fridge tonight there was some liquid that had oozed from the cheesecake or crust. Have you any ideas why this happened?

    1. this can be normal with cheesecakes, similar to custards there is a high liquid content and upon cooling some of that liquid can get “squeezed” out

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