Classic Baked Cheesecake with Strawberries

This classic baked cheesecake features a creamy, dense filling on a crisp graham cracker crust, finished with fresh strawberries. It’s a timeless dessert that’s elegant, rich, and crowd-pleasing.

Why You’ll Love This Recipe

This cheesecake is everything a perfect cheesecake should be: smooth, velvety, lightly tangy, and not overly sweet. The crisp crust balances the rich filling, and the fresh strawberry topping adds brightness and color. It’s a dessert that never fails to impress and is surprisingly simple to make with just a few ingredients.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
‑ Graham cracker crumbs
‑ Unsalted butter (melted)
‑ Cream cheese (softened)
‑ Granulated sugar
‑ Eggs
‑ Sour cream or heavy cream
‑ Vanilla extract
‑ Lemon zest (optional)
‑ Fresh strawberries (for topping)

directions

1. Prepare the crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs with melted butter until evenly moistened. Press into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the filling: In a mixing bowl, beat cream cheese until smooth. Add sugar and continue to beat until fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla (and lemon zest if using).
3. Pour the filling over the cooled crust and smooth the top.
4. Bake for 50–60 minutes until the center is just set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
5. Refrigerate for at least 4 hours or overnight.
6. Before serving, top with fresh strawberries, halved or sliced.

Servings and timing

This cheesecake serves 10–12 people. Preparation takes 20 minutes, baking takes 50–60 minutes, and chilling time is at least 4 hours.

Variations

‑ Use a cookie crust (like digestive biscuits or chocolate wafers) for a different base.
‑ Add a swirl of berry puree or chocolate into the filling before baking.
‑ Top with fruit compote, caramel, or lemon curd instead of fresh strawberries.
‑ Use mascarpone cheese for a creamier, European-style filling.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen—wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best served chilled or at room temperature. Do not reheat.

FAQs

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for best texture and flavor, but low-fat can be used with slightly different results.

Why did my cheesecake crack?

Cracks can form from overbaking or rapid temperature changes. Cooling the cake slowly in the oven helps prevent this.

Do I need a water bath?

A water bath helps prevent cracks and ensures even baking but is optional. If not using one, bake at a slightly lower temperature.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead to allow time to chill and set properly.

How do I know when it’s done baking?

The edges should be set and the center slightly jiggly. It will firm up as it cools.

Can I use frozen strawberries?

Fresh strawberries are best for topping. If using frozen, thaw and drain well before using.

Is it necessary to line the pan?

Lining the bottom of the pan with parchment can help with easy removal, but it’s not required.

Can I freeze individual slices?

Yes, wrap each slice tightly and store in a freezer-safe container.

How long should I chill before serving?

At least 4 hours is needed, but overnight chilling gives the best results.

What can I serve with it?

Serve with whipped cream, chocolate sauce, berry compote, or just as is.

Conclusion

This classic baked cheesecake with strawberries is a rich, silky dessert that brings elegance and comfort to the table. With a buttery crust, smooth filling, and fresh fruit topping, it’s the perfect make-ahead dessert for any occasion.

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