Skip to Recipe Skip to Content

Strawberry Cheesecake Recipe – Perfect Valentine’s Day Dessert

Strawberry cheesecake is the perfect dessert to celebrate any special occasion, but especially on Valentine’s Day. Its creamy center paired with a sweet strawberry sauce creates a dessert that is not only delicious but looks impressive as well.

Whether you’re celebrating Valentine’s Day with a loved one, or want to impress your family or friends on a another special day, this easy to follow recipe will give you a professional-quality cheesecake. Trust me, once you try this, it’ll become your go-to for special events.

Although making a traditional cheesecake can seem intimidating, there are no hard-to-find ingredients or complicated steps. Instead you have a classic graham cracker crust, a rich cream cheese filling, and a vibrant strawberry sauce.

strawberry cheesecake

However, there are a few important steps to ensure that the dessert turns out perfect. First you will use the water bath method which will ensure the cheesecake bakes evenly and avoids cracking, so you’ll end up with a smooth and impressive dessert. Plus, making the strawberry sauce from scratch gives it that extra special touch.

You can even make this cheesecake ahead of time. This makes it ideal for holidays when you don’t have hours to spend in the kitchen yet still want to have an impressive dessert on hand.

Then once you are ready for to serve the cheesecake, slice and serve it as is, or dress it up with whipped cream and extra fresh strawberries for a beautiful presentation.

Strawberry Cheesecake Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

Crust

  • 1 ½ cups fine graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup butter, melted

Filling

  • 32 ounces (Four 8-ounce packages) cream cheese, at room temperature
  • 2 cups sour cream
  • 4 large eggs
  • 1 ¼ cups sugar
  • 2 ½ tablespoons cornstarch
  • 2 teaspoons vanilla extract

Strawberry Sauce

  • 1 to 1 ¼ cups halved fresh strawberries
  • ¼ cup sugar
  • Zest of 1 lime
graham cracker crust

How To Make Strawberry Cheesecake

1. Prepare the Crust

Start by preparing the crust. Preheat your oven to 375°F. Spray a 9 or 10-inch springform pan with cooking spray and line the bottom with parchment paper. Spray the parchment paper as well to prevent sticking.

Wrap the outside of the pan with heavy-duty aluminum foil to create a waterproof barrier around the bottom seam. This step is essential to keep the water from seeping into the crust while the cheesecake bakes. Set the pan aside while you make the crust.

In a mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of the prepared pan, spreading it partially up the sides. Use the bottom of a flat measuring cup or a glass to press the crust down firmly and evenly. Once the crust is ready, set it aside while you move on to the filling.

pouring batter on crust

2. Make the Cheesecake Filling

To make the strawberry cheesecake filling, use a stand mixer fitted with the paddle attachment or use a hand mixer. Beat the cream cheese and sour cream together until the mixture is smooth and creamy.

Add the eggs one at a time, making sure to beat well after each addition. This step is crucial because it ensures the eggs are fully incorporated, which helps the cheesecake bake evenly. Scrape down the sides of the bowl periodically to make sure everything is well mixed.

Next, add the sugar, cornstarch, and vanilla extract. Continue beating the mixture until it’s completely smooth, with no lumps. The cornstarch helps to stabilize the filling and gives it a slightly firmer texture once baked. Pour the filling into the crust-lined pan, smoothing out the top with a spatula.

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour warm water into the roasting pan until it reaches about ½ inch up the sides of the springform pan. This water bath will create a steamy environment in the oven, which prevents the cheesecake from drying out or cracking.

Bake the cheesecake for 1 hour.

Once the hour is up, turn off the oven and leave the cheesecake inside with the oven door slightly open for another hour. This gradual cooling process prevents sudden temperature changes that could cause the cheesecake to crack.

water bath cheesecake

3. Chill and Set

Remove the springform pan from the water bath and remove the foil. Let the cheesecake cool to room temperature, then refrigerate it for at least 2 hours, though overnight is even better. This chilling step helps the flavors meld and the texture will firm up perfectly.

4. Make the Strawberry Sauce

While the cheesecake chills, prepare the strawberry sauce. Blend the strawberries, sugar, and lime zest in a food processor until smooth. Taste and adjust the sweetness if needed.

Chill the sauce in the refrigerator for at least 1 hour before serving.

Serving Tips

When you’re ready to serve, carefully remove the cheesecake from the springform pan. To do this, run a knife around the edge of the pan to loosen the cheesecake, then release the latch and lift the sides away.

Transfer the cheesecake to a serving plate. You can keep the cheesecake on the bottom of the springform pan or carefully lift up on the parchment paper and slide it onto the serving plate.

Drizzle the strawberry sauce over the top, or serve it on the side so everyone can add as much or as little as they like.

If you want to add a little extra flair, garnish the cheesecake with fresh strawberry slices or whipped cream. This extra addition makes the dessert feel even more special.

Pair it with a cup of coffee or a glass of sparkling wine for a simple but elegant dessert experience.

strawberry cheesecake

How To Store Strawberry Cheesecake

Leftovers can be stored in the refrigerator for up to 5 days. Make sure to cover the cheesecake with plastic wrap or transfer it to an airtight container to keep it fresh. The flavors will continue to develop over time, so don’t be surprised if it tastes even better the next day!

Valentine’s Day is all about celebrating love, and what better way to do that than with a dessert made from scratch? Whether you’re sharing it with a partner, family, or friends, this cheesecake is sure to make the day feel special.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.

Yield: 12 servings

Strawberry Cheesecake Recipe

strawberry cheesecake

Homemade cheesecake that turns out perfect every time. Add a drizzle of strawberry sauce and you have the perfect, special occasion dessert.

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 20 minutes

Ingredients

Crust:

  • 1 1/2 cups fine graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted

Filling:

  • 32 ounces (Four 8-ounce packages) cream cheese - at room temperature
  • 2 cups sour cream
  • 4 large eggs
  • 1 1/4 cups sugar
  • 2 1/2 tablespoons cornstarch
  • 2 teaspoons vanilla extract

Strawberry Sauce:

  • 1 to 1 1/4 cups halved fresh strawberries
  • 1/4 cup sugar
  • The zest of 1 lime

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Prepare the crust: Spray the bottom of a 9 or 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the entire spring form pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan. This will help prevent water from leaking into the bottom of the pan when the cheesecake is baking.
  3. Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and partially up the sides. Set aside.
  4. For the filling: In a stand mixer, beat the room temperature cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth. Scrape down the sides periodically to ensure the mixture is smooth.
  5. Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour.
  6. After baking for an hour turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour.
  7. Remove the foil and refrigerate the cheesecake for at least 2 hours before removing it from the pan. You can let it set up overnight if desired.
  8. To make the strawberry sauce: Place the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. Drizzle over cheesecake.

Notes

  • Store leftover cheesecake covered in the refrigerator for up to 5 days

Recipe courtesy of Old World Garden Farms