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Perfect Strawberry Cheesecake

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.

slice of strawberry cheesecake with a fork.
You can absolutely make perfect New York strawberry cheesecake with no cracks on top.

Video: Watch us Make Cheesecake

Why This Recipe Stands Out

This Strawberry Cheesecake is not your average dessert. It’s a New York Style Cheesecake, unabashedly rich and decadent, with a smooth, crack-free top that’s the perfect canvas for any delicious toppings your heart desires. Here’s why we can’t get enough of this recipe:

  • Easy to make: Despite its gourmet 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. It’s fresh, rich, and incredibly satisfying.
  • 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

cheesecake crust and filling 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 to make it your own. Here are some variations and substitutions to customize it to your liking:

  • 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.
New York cheesecake slices with caramel sauce and fudge sauce

Step-By-Step Recipe Instructions

  1. Combine graham cracker crumbs with melted butter, press the mixture firmly and evenly into a greased springform pan, and bake the crust at a temperature of about 350 F for eight minutes. Then lower the temperature to 225F and place a large pan of water on the lowest rack.
  2. In the bowl of a stand mixer, blend lukewarm cream cheese and sugar until it is smooth and creamy. 
  1. Add eggs, egg yolks, and vanilla into the cream cheese mixture and blend until smooth. Then incorporate flour and heavy cream into the mixture and blend well until the batter is fully incorporated and smooth.
  2. Pour the batter into the prepared pan and place the springform pan on a large baking sheet. Bake the mixture in the center rack until the filling is mostly set, which should take about three and a half hours.
  1. After baking, turn off the oven, slightly open the oven door, and let the cheesecake cool for at least two hours or until it reaches room temperature. Once cooled, chill the cheesecake in the fridge while still in the springform pan for at least overnight and up to three days.
  2. For the strawberry topping, combine strawberries with sugar in a bowl and let it rest for about thirty to sixty minutes until a thick sauce forms around the berries. Add topping over the cheesecake slices before serving.

How To Prep Ahead

This Strawberry Cheesecake is a delightfully rich and creamy dessert that you can easily prepare in advance. Take a look at our favorite prep-ahead strategies for this recipe:

  • 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 one 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 three 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 and spooned over the cheesecake slices just before serving.
  • The Cheesecake: This cheesecake is a great make-ahead dessert. After it has completely cooled, you can store it in the fridge for up to 3 days. 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.
strawberry cheesecake with strawberries on top, whole.

Commonly Asked Questions

What is the purpose of the water bath in this strawberry cheesecake recipe?

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.

Why do we need to cool the cheesecake in the oven?

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.

Can I use low-fat cream cheese instead of whole cream cheese?

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.

How do I know when my cheesecake is done baking?

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.

How long does strawberry cheesecake keep?

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.

Can I freeze this strawberry cheesecake?

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.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

strawberry cheesecake whole with strawberries on top.

Perfect Strawberry Cheesecake (New York Style)

5 from 30 ratings
This is a true New York Cheesecake – rich, thick, creamy, smooth, and decadent. The low/slow baking method prevents sinking/cracking on top. Can be made 2-3 days ahead of time and chilled until ready to serve. Leftovers freeze very well.
Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 15 minutes
Servings: 12 servings
Author: Amy Dong


Strawberry Topping


  • 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.


  • 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)

Calories: 692kcal | Carbohydrates: 59g | Protein: 11g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 529mg | Potassium: 276mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1737IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 2mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Bake, Oven

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.

Add a comment

Recipe Rating


    • Gary
    • 5 stars

    After years of experimenting this is my go to cheesecake recipe. I follow the directions except to sub sour cream for whipping cream. Tasty. Perfect consistancy. Foolproof for no cracks without the danger or water from a Ban Marie seeping in.

      • chewoutloud

      So glad you’ve found your favorite cheesecake! 🙂 🙂

    • Jen
    • 5 stars

    This is my favorite cheesecake recipe. Makes a pretty tall cheesecake so was planning to split the batter in half between 2 pans. Easier when there are several desserts on Christmas to sample. Do you know what the cooking time would be for half the batter?

      • chewoutloud

      Yay, Jen! I’m so happy you’ve been enjoying this cheesecake! If you want to try a 4.5″ (or roughly half-size) pan, I would follow same directions but bake for about 2 hours, still letting it cool in warm oven the same way. Look for the cheesecake to be similar in texture as the original. Happy baking!!

    • Sherrin Heldreth

    I want to use this recipe for mini cheesecakes like the raspberry ones. Will this recipe work for minis

      • chewoutloud

      Yes, it will be great as minis! Just need to change your cook time, of course, to adjust for the smaller pies. 🙂 Enjoy!

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