If you have a sweet tooth and love that perfect balance of creamy, fruity, and fresh flavors, this Strawberry Cheesecake with Fresh Strawberry Sauce and Whipped Cream Recipe is an absolute must-try. The luscious cream cheese filling rests on a buttery graham cracker crust, crowned by a vibrant homemade strawberry sauce and fluffy vanilla-scented whipped cream. Every bite bursts with the juiciness of fresh strawberries, making it a delightful centerpiece for any dessert table or special occasion. Trust me, once you make this beloved recipe, it will quickly become a favorite that you’ll want to share with everyone you know.
Ingredients You’ll Need
This Strawberry Cheesecake with Fresh Strawberry Sauce and Whipped Cream Recipe uses simple, classic ingredients that each bring an essential element to the final dessert. From the crunchy, buttery crust to the creamy filling and tangy fresh strawberries, every component plays a vital role in the taste, texture, and stunning appearance.
- 2 cups graham cracker crumbs: Provides a crunchy and flavorful base for the crust.
- 1/2 cup unsalted butter (melted): Binds the crust, adding richness and depth.
- 1/4 cup granulated sugar: Sweetens the crust just enough without overpowering.
- 24 oz cream cheese, softened (3 packages): The creamy heart of the cheesecake that melts in your mouth.
- 1 cup granulated sugar: Adds sweetness to the cheesecake filling for a perfect balance.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, aromatic touch.
- 4 large eggs (at room temperature): Help set the cheesecake and create a silky texture.
- 1/2 cup sour cream (at room temperature): Adds tanginess and moisture for a rich mouthfeel.
- 1/2 cup heavy cream: Lightens the filling while maintaining creaminess.
- 1/4 cup all-purpose flour: Provides subtle structure to keep the cheesecake firm yet tender.
- 1 pound fresh strawberries (sliced): The star fruit for the luscious, fresh sauce topping.
- 1/4 cup granulated sugar: Sweetens the strawberry sauce perfectly.
- 1 tablespoon cornstarch: Thickens the strawberry sauce to a velvety consistency.
- 1/4 cup water: Helps dissolve the cornstarch and create the sauce base.
- 1 teaspoon lemon juice: Brightens the strawberry sauce with a fresh tang.
- 1 cup heavy whipping cream: Whipped to fluffy perfection for the topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream delicately.
- 1 teaspoon vanilla extract: Infuses the whipped cream with rich vanilla flavor.
How to Make Strawberry Cheesecake with Fresh Strawberry Sauce and Whipped Cream Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal. In a bowl, mix the graham cracker crumbs with melted butter and 1/4 cup sugar until well combined. Press this mixture firmly into the pan, including slightly up the sides, to create a thick, even crust. This foundation will provide that irresistible crunchy contrast to the silky cheesecake filling. Bake for 10 to 12 minutes until it turns lightly golden. Let it cool while you prepare the filling.
Step 2: Making the Cheesecake Filling
Beat the softened cream cheese until it’s completely smooth and creamy. Add 1 cup of sugar and 1 teaspoon vanilla extract, then beat again until fluffy and well blended. Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. This slow approach ensures a perfect, lump-free texture. In a separate bowl, stir together the sour cream, heavy cream, and sifted flour. Carefully fold this mixture into the cream cheese batter to maintain the lightness while adding richness and a slight tang from the sour cream.
Step 3: Baking the Cheesecake
Pour the creamy filling over the cooled crust, smoothing the top with a spatula to create an even surface. Place the springform pan on a baking sheet to catch any drips as the cheesecake bakes. Bake for 55 to 60 minutes—the edges should be set while the center still jiggles slightly when you gently shake the pan. This is key to a luscious, creamy interior. Turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for one hour. This gradual cooling helps prevent cracks on the surface.
Step 4: Chilling the Cheesecake
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least four hours or ideally overnight. This chilling time lets the cheesecake firm up beautifully and develop its rich flavor. Patience here will reward you with the perfect slice every time.
Step 5: Preparing the Fresh Strawberry Sauce
In a saucepan, combine the sliced strawberries, 1/4 cup sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens and the strawberries soften, usually about 5 to 7 minutes. For a thicker sauce, keep cooking and stirring for a few extra minutes. Once ready, remove from heat and let it cool slightly before pouring over the chilled cheesecake for that fresh, fruity burst.
Step 6: Whipping the Cream
Beat together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This luscious whipped cream topping adds the perfect light and airy finish. Spread or pipe the whipped cream onto the strawberry-topped cheesecake right before serving for a stunning presentation.
Step 7: Serving and Enjoying
Slice the cheesecake into 12 generous pieces and serve with extra strawberry sauce on the side for those who want a little more fruity sweetness. Each bite is a heavenly mix of crunchy crust, rich filling, tangy-sweet strawberries, and the lightest whipped cream you can imagine.
How to Serve Strawberry Cheesecake with Fresh Strawberry Sauce and Whipped Cream Recipe
Garnishes
To elevate the look and flavor, add fresh whole strawberries or strawberry slices on top of the whipped cream. A sprinkle of finely chopped mint leaves or a light dusting of powdered sugar can add a visually appealing touch and a hint of brightness that complements the rich flavors beautifully.
Side Dishes
This cheesecake pairs wonderfully with a light green salad or a refreshing cucumber mint salad if you want to balance out the dessert with something crisp and cool. A cup of coffee or a glass of sparkling rosé also makes an exquisite pairing to enhance the experience.
Creative Ways to Present
For a festive touch, serve individual mini cheesecakes in jars topped with strawberry sauce and whipped cream. You can also drizzle some extra sauce in artistic swirls around the serving plate or add edible flowers for a romantic, elegant vibe. The possibilities to customize presentation are endless and so much fun!
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator for up to 4 days. Keeping it sealed well prevents the cheesecake from absorbing any other odors while preserving its fresh flavor and creamy texture.
Freezing
This cheesecake freezes wonderfully. Wrap the whole cake or individual slices in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Cheesecake is best served chilled, so avoid microwaving or warming. Instead, let frozen slices thaw in the fridge and bring to room temperature about 15 minutes before serving to let the flavors shine through.
FAQs
Can I use frozen strawberries for the fresh strawberry sauce?
While fresh strawberries provide the best flavor and texture, frozen strawberries can work in a pinch. Just be sure to thaw and drain them well before cooking to avoid a watery sauce.
How do I prevent the cheesecake from cracking on top?
Slowly cooling the cheesecake in the oven with the door cracked open, as described, helps prevent cracks. Also, avoid overmixing the batter and do not overbake; leaving the center slightly jiggly is key.
Can I make this cheesecake without sour cream?
You can substitute sour cream with Greek yogurt for a similar tang, but sour cream adds a unique richness that complements the cream cheese beautifully.
Is it necessary to use a springform pan?
Using a springform pan makes removing the cheesecake much easier without damaging the sides, so it’s highly recommended for this recipe.
Can I prepare the whipped cream in advance?
You can whip the cream a few hours ahead and keep it refrigerated. Just give it a quick whisk before serving to restore its fluffiness if needed.
Final Thoughts
This Strawberry Cheesecake with Fresh Strawberry Sauce and Whipped Cream Recipe is a wonderful celebration of fresh flavors and creamy textures. Whether you’re impressing guests or indulging in a treat just for yourself, this dessert promises to delight every time. So grab those strawberries, preheat your oven, and get ready to create a memorable, luscious cheesecake that will keep everyone asking for seconds!
Print
Strawberry Cheesecake with Fresh Strawberry Sauce and Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A luscious Strawberry Cheesecake featuring a buttery graham cracker crust, creamy vanilla-infused filling, topped with a homemade sweet strawberry sauce and freshly whipped cream. Perfectly baked to ensure a smooth and slightly jiggly center for the classic rich texture.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
Strawberry Sauce Topping
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make crust mixture: Combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl until evenly mixed.
- Press crust: Firmly press the crust mixture into the bottom and slightly up the sides of the prepared pan using the back of a spoon or a flat-bottomed glass.
- Bake crust: Bake the crust for 10-12 minutes until lightly golden. Remove and let cool.
- Beat cream cheese: In a large bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and vanilla: Mix in 1 cup granulated sugar and 1 teaspoon vanilla extract until fluffy and combined.
- Add eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed.
- Prepare sour cream mixture: In a separate bowl, blend sour cream, heavy cream, and sifted flour until just combined.
- Fold sour cream into batter: Gently fold the sour cream mixture into the cream cheese batter using a spatula.
- Pour filling: Pour the cheesecake filling evenly over the cooled crust and smooth the top.
- Bake cheesecake: Bake for 55-60 minutes until edges are set and center is slightly jiggly.
- Cool in oven: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Chill cheesecake: Remove from oven, cool completely on countertop, then refrigerate at least 4 hours or overnight.
- Make strawberry sauce: Combine strawberries, 1/4 cup sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat, stirring constantly until thickened and strawberries soften, about 5-7 minutes. For thicker sauce, cook extra 5-7 minutes.
- Cool sauce and spread: Remove strawberry sauce from heat, let cool slightly, then spread evenly over chilled cheesecake.
- Prepare whipped cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top with whipped cream: Pipe or spoon whipped cream onto the strawberry-topped cheesecake.
- Serve: Slice the cheesecake and optionally serve with extra strawberry sauce on the side.
Notes
- Use room temperature eggs and dairy for the smoothest filling.
- Line the springform pan base with parchment paper to prevent sticking.
- Do not overbake the cheesecake; a slightly jiggly center ensures creaminess.
- Cooling the cheesecake gradually helps prevent cracks.
- Chilling overnight allows the flavors to meld and texture to set perfectly.
- The strawberry sauce can be made ahead and refrigerated.
- For best results, serve chilled.
