I adore a silky smooth cheesecake with strawberries. However, I'm often disappointed by what some people refer to as strawberry cheesecake: a piece of New York-style cheesecake topped with some berries and fluorescent red sauce. As far as I'm concerned, that's just false advertising. Once you try this Real Strawberry Cheesecake recipe that’s packed full of fresh strawberry flavor, you’ll never go back to the gloppy-red-topping version.
When are strawberries in season in California?
The best thing about this cheesecake with strawberries is that it uses fresh strawberries! Strawberries from California are available all year long. However, for most of the country, May-July is the best time to purchase your strawberries.
During peak season CA strawberry plants are harvested every three days! California grows about 88% of US-grown strawberries on approximately 34,000 acres along the California coast.
How long does it take to make this cheesecake with strawberries?
Some cheesecake recipes can take up to 10 hours to make and nobody has the time for that. This easy cheesecake with strawberries only takes 1 hour and 45 minutes!
What type of pan do I need to make cheesecake with strawberries?
For this recipe, you will need a 9-inch springform pan with 3-inch sides.
What is a springform pan?
A springform pan is a bakeware with removable sides and a removable bottom. This pan will keep your cheesecake from falling apart when you are ready to serve it. The detachable bottom is needed because you can’t flip over a cheesecake unless you want cheesecake everywhere.
I’m often disappointed with what some folks call strawberry cheesecake: a slice of New York style with a berry or two and some fluorescent red sauce on top. That’s just false advertising, as far as I’m concerned. This recipe is fresh strawberry through and through, and I know you’ll love every bite.
Best gluten-free graham crackers for cheesecake crust:
You can use whatever gluten-free graham crackers you’d like, but these Pamela's Honey Grahams are my favorite for making graham cracker crusts.
How to store your cheesecake with strawberries:
Refrigerate covered for up to 1 week after your fully baked cheesecake has come to room temperature.
Remove the cheesecake from the pan first, leaving the bottom of the springform pan attached.
Place the uncovered cheesecake in the freezer for about 5 hours until mostly solid. Remove the bottom of the pan and tightly wrap the cheesecake with multiple pieces of plastic wrap. It can keep in the freezer for 2-3 months.
If you love cheesecake as much as I do, be sure to check out some of my other cheesecake recipes!
Cookies & Cream Cheesecake Cupcakes:
Two of your favorite sweets come together for a delicious result! The crunchiness of the chocolate sandwich cookies complements the creamy cheesecake perfectly, making sure you'll keep coming back for more!
Incredibly Delicious Gluten-Free Pumpkin Cheesecake:
No one will know this Pumpkin Cheesecake is gluten-free because it is so creamy and delicious! With a ginger snap crust that pairs perfectly with the cheesecake's spices, there's no doubt this will become a new holiday favorite!
Too hot to bake? Try these no-bake cheesecake options:
Blueberry Chèvre Cheesecake Popsicles:
When you need cheesecake but it's too hot to bake, these creamy chèvre cheesecake popsicles from the Bojon Gourmet are perfect! They are marbled with fresh blueberry compote and topped with crumbled gluten-free graham crackers that satisfy on the warmest of days.
Raw, Vegan Blackberry Cheesecake:
No-bake blackberry cheesecake that's delicious and creamy — yum! My friend Sarah's dairy-free cheesecake is made with cashews. Since the first one I made, I've been hooked, and this blackberry cheesecake is definitely at the top of the list!
The fresh fruit gives this strawberry cheesecake a lighter texture and a gorgeous pink center, with plenty of creaminess to satisfy your inner cheesecake lover.
If you love strawberry desserts, give these Strawberry Crumb Bars a try too. You can also top this Gluten-Free Angel Food Cake with fresh berries!
Real Strawberry Cheesecake Recipe
- 25-30 gluten-free graham crackers
- 6 tablespoons butter, melted
Strawberries (used in filling):
- 2 ½ cups diced fresh strawberries
- 2 tablespoon butter
- ¼ cup sugar
- ½ teaspoon salt
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract or vanilla bean paste
- 1 tablespoon tapioca starch
- 4 8-ounce packages cream cheese, room temperature
- 1 ¾ cups sugar
- 5 eggs
- 3 tablespoon tapioca starch
- Preheat the oven to 350 degrees F.
- Add the crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scrape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides.
- Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling.
Strawberries and Cheesecake:
- Melt the butter in a saucepan over medium heat. Add the strawberries, ¼ cup sugar, salt and lemon juice and cook for 10-12 minutes while stirring frequently until berries have broken down and liquid has reduced to a thick syrup. Remove from heat and stir in 2 teaspoons vanilla extract and 1 tablespoon tapioca starch.
- In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the strawberries and beat until incorporated. Beat in the eggs, 1 at a time, then add the tapioca starch and beat until incorporated.
- Put a tea kettle filled with water on the stovetop, over medium heat, and bring to a boil. Or microwave 4 cups of water to almost boiling.
- Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil (unless you are using a no-leak springform pan.) Pour the cheesecake filling over the crust and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 ½ inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Turn the oven off and remove the pan of water carefully. Remove the cake from the water bath and let it cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cheesecake from the pan. Chill the cheesecake for at least 4 hours. Serve with whipped cream and fresh strawberries.
photos by Katie Roletto and Meg van der Kruik
Frequently Asked Questions about Strawberry Cheesecake:
Cheesecakes taste better served close to room temperature, so set your cheesecake aside for 20 to 30 minutes after chilling.
Yes, you need to make sure that your cheesecake is completely cool before putting it in the fridge to chill.
Placing a hot or warm cheesecake in the fridge will be more harmful to the refrigerator than cake. The heat coming off of the cheesecake will affect the refrigerator's internal temperature. The high temperature of the cheesecake, on the other hand, will result in a wet cake and can even cause water droplets on the cake.
Cream cheese is the best cheese to use for your cheesecake. It is a soft cheese commonly used in classic American cheesecakes. The cheese gives this cake a creamy texture and a rich flavor.
Don't bake your cheesecake without a water bath. Your cheesecake edge is more likely to over-bake without a water bath, resulting in a curdled texture in the center, surface fissures, and an uneven top.
The best way to make strawberry flavored cheesecake is to flavor it with fresh berries cooked to a jam-like consistency and blended into the filling.
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