Perfect Strawberry Cheesecake
- By Amy Dong
- Updated Aug. 21, 2026
This Strawberry Cheesecake is creamy, rich, and every bit as indulgent as the best cheesecakes you’d find in New York City. It’s an easy-to-make, decadent treat with a perfect, crack-free and sink-free top thanks to the low and slow baking method.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
My husband’s most favorite dessert of all time is cheesecake. That’s why I have countless cheesecake recipes on this site. This Strawberry Cheesecake is one of our favorites, it’s a New York style cheesecake, unabashedly rich and decadent, with a smooth, crack-free top that’s the perfect for any delicious toppings your heart desires. Here’s what we love:
- Easy to make: Despite its restaurant-worthy taste, this recipe is simple to follow and easy to make, exactly how we believe delicious desserts should be.
- Versatile: This cheesecake is the perfect canvas for any toppings your family craves, from fresh berries to caramel sauce.
- No Crack: The recipe uses a low and slow baking method to ensure a beautiful, crack-free top, just like our White Chocolate Raspberry Cheesecake and Pumpkin Cheesecake.
- Better than Cheesecake Factory: We aren’t exaggerating when we say this cheesecake is better than Cheesecake Factory. You just have to try it.
- New York Style: This is a New York Style Cheesecake recipe, which means it’s thick, rich, super creamy, and the most smooth cheesecake you’ve ever had.
Key Recipe Ingredients
- Graham Cracker Crumbs – These form the deliciously crunchy and sweet crust of our New York cheesecake, providing a perfect contrast to the creamy filling.
- Cream Cheese – The star of the show, cream cheese gives our cheesecake its rich, creamy, and wonderful texture. Make sure it is softened to lukewarm for easy mixing.
- Eggs and Egg Yolks – These are crucial for the structure and richness of the cheesecake. They help to bind the ingredients together and give the New York style cheesecake its classic dense and smooth texture.
- Heavy Whipping Cream – This ingredient contributes to the ultra-smooth and creamy texture of the cheesecake. It also adds a touch of richness.
- Strawberries – Freshly sliced strawberries make a simple, yet delicious topping for our cheesecake, adding a burst of freshness and natural sweetness.
Substitutions and Variations
This New York strawberry cheesecake recipe is delicious as it is, but you can change it up just for fun. Here are some variations and substitutions to try:
- Crust Variations: The graham cracker crust can be replaced by a variety of options like chocolate cookie crumbs or even a nut-based crust for a gluten-free alternative. You can press it evenly onto the bottom and up the sides of the pan or simply press it onto the bottom only; the choice is yours.
- Topping Variations: We love fresh strawberries on top, but you can easily switch it up with other fruits like blueberries, raspberries, or peaches. You can also use your own preferred fruit glaze, caramel sauce, stabilized whipped cream, or fudge sauce.
- Sweetener Variations: Replace the granulated sugar with alternatives like honey, maple syrup, or coconut sugar for a more natural sweetness as we did in our Peanut Butter Honey Cereal Bars.
Step-By-Step Recipe Instructions
- Press the graham cracker crumb mixture into a greased springform pan and bake.
- Blend cream cheese and sugar until it is smooth and creamy.
- Add eggs, egg yolks, and vanilla into the cream cheese mixture and blend until smooth, followed by flour and heavy cream.
- Pour the batter into the prepared pan and bake.
- Let the cheesecake cool for until it reaches room temperature and chill.
- Add strawberry topping over the cheesecake slices before serving.
How To Prep Ahead
I always do as much as I can in advance. Here are my favorite prep-ahead strategies for this homemade cheesecake:
- Crust: The graham cracker crust can be prepared ahead of time. Simply mix the crumbs with melted butter, press into your springform pan, and bake. Once cooled, it can be stored in the fridge for up to 1 week until you’re ready to add the filling.
- The filling: The cream cheese filling can also be made in advance. Combine the lukewarm cream cheese, sugar, eggs, egg yolks, vanilla, flour, and heavy cream until smooth. This mixture can be stored in the fridge for up to 2 days before baking.
- Topping: The strawberry topping is another component that can be prepped ahead. Combine the sliced strawberries with sugar and let them macerate for about an hour until a thick sauce forms. This can be stored in the fridge for up to 2 days and spooned over the cheesecake slices just before serving.
- Bake it entirely in advance: This cheesecake is a great make-ahead dessert. After it has completely cooled, you can store it airtight in the fridge for up to 3 days.
- Freeze it: You can even freeze an entire cheesecake or individual slices easily. Simply slice, wrap, freeze, and thaw whenever you want a blissful indulgence. It freezes nicely for up to 3 months.
Video: Watch us Make Cheesecake
Perfect Strawberry Cheesecake (New York Style)
Ingredients
- 3 cups graham cracker crumbs
- ½ cup butter, salted, melted
- 40 oz cream cheese, whole, softened to lukewarm
- 1 ¾ cups granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- ¼ cup heavy whipping cream
Strawberry Topping
- 20 oz strawberries, freshy sliced
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350F. Grease a 9-inch springform pan on bottom/sides. Set aside.
- Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan.* Bake crust for 8 minutes.
- Turn oven down to 225F. Place large pan of water on lowest rack.
- In bowl of stand mixer, combine lukewarm cream cheese and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
- Pour batter into prepared pan. Place springform pan on large baking sheet. Bake in center rack, until filling is mostly set, about 3.5 hours – or until center very slightly jiggles when you gently shake it. Cheesecake will set upon chilling.
- Turn oven off. Crack oven open a bit, and allow cheesecake to cool at least 2 hours or longer – I leave it in oven until it reaches room temperature.
- Chill in fridge in springform pan; at least overnight and up to 3 days. Run thin knife carefully around edges of pan, and release springform, when ready to serve.
- Easy Strawberry Topping: In a bowl, combine strawberries with sugar and allow to rest/macerate 30-60 minutes or until a thick sauce forms around the berries. Spoon over cheesecake slices.
Notes
- To ensure a smooth and creamy cheesecake, make sure your cream cheese is softened to lukewarm before you start mixing. This will help it blend seamlessly with the sugar and eggs.
- When pressing the graham cracker crust into your springform pan, apply firm and even pressure. This will create a solid base for your cheesecake and prevent it from crumbling when you serve it.
- The low and slow baking method is key to achieving a crack-free, sink-free top. Be patient and let your cheesecake bake at 225F for about 3.5 hours.
- Don’t rush the cooling process. Let your cheesecake cool in the slightly opened oven for at least 2 hours or until it reaches room temperature. This will help it set properly.
- For the strawberry topping, give your strawberries and sugar enough time to rest and macerate. This will create a thick, sweet sauce that pairs perfectly with the rich cheesecake.
- Plan ahead and prepare your cheesecake at least a day in advance. This gives it ample time to chill and set in the fridge overnight, enhancing its flavor and texture.
- Don’t be afraid to get creative with your toppings. While strawberries are a classic choice, you can also try caramel sauce, stabilized whipped cream, or even a decadent fudge sauce.
- If you have leftovers, remember that this cheesecake freezes well. Simply slice, wrap, and freeze for a blissful indulgence anytime you want.
- If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you!
Nutrition (per serving)
Frequently Asked Questions
The water bath helps to keep the oven moisture high and the heat gentle, reducing the risk of cracks on the surface of the cheesecake. It also guarantees a more even baking process.
Cooling the cheesecake in the oven helps to prevent sudden temperature changes that can cause the cheesecake to crack. It is a crucial step to achieve a perfect, crack-free cheesecake.
Yes, you can use low-fat cream cheese, but it may affect the texture and richness of the cheesecake. Whole cream cheese is recommended for the best results.
The cheesecake is done when the filling is mostly set and the center slightly jiggles when you gently shake the pan. Remember, the cheesecake will set further upon chilling.
Strawberry cheesecake can be kept in the refrigerator for up to one week. Make sure to cover it properly to prevent it from drying out.
Yes, this cheesecake freezes nicely. Just slice, wrap, freeze, and thaw whenever you want a blissful treat. It is a great way to enjoy this delicious dessert anytime and can be frozen for up to three months.
More To Bake And Eat
Chocolate Chip Cheesecake Bars: If you’re looking for a cheesecake in a simple dessert bar, then this is the recipe for you. It features a delicious cheesecake but in a bar form with a tasty chocolate chip cookie dough flavor.
Fresh Strawberry Cake with Cream Cheese Frosting: Can’t get enough of strawberries and cream cheese? It’s a natural, no-artificial flavor or color strawberry cake with the most delicious strawberry cream cheese frosting.
White Chocolate Raspberry Cheesecake: If you want another delicious New York-style cheese, then this white chocolate raspberry cheesecake is it. It’s decadent, smooth, velvety rich and is perfect for dinner parties, potlucks, and when friends come over.
Pumpkin Cheesecake: Nothing says fall like pumpkin, and this pumpkin cheesecake is perfectly rich, creamy, satiny and is made with pure pumpkin, autumn spices, and a gingersnap crust.