This Velvet Strawberry Cheesecake combines the creamy richness of a traditional cheesecake with the refreshing sweetness of fresh strawberries. The velvety filling is perfectly complemented by a buttery graham cracker crust and topped with a smooth, tangy strawberry sauce. It’s a show-stopping dessert that is perfect for birthdays, holidays, or any special occasion. Whether you’re a cheesecake lover or a strawberry fan, this dessert is guaranteed to impress and satisfy your sweet tooth.

Velvet Strawberry Cheesecake

Why You’ll Love This Recipe

This Velvet Strawberry Cheesecake is an ideal dessert for anyone who loves a creamy, melt-in-your-mouth treat. The graham cracker crust provides a crunchy base that pairs beautifully with the rich, velvety filling. The strawberry topping adds the perfect balance of freshness and sweetness. Plus, this cheesecake is made with a water bath technique that ensures a smooth, crack-free texture, making it a perfect centerpiece for any dessert table. With just the right amount of sweetness and tang, this cheesecake is sure to be a favorite among your family and friends.

Ingredients

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Filling:

4 (8-oz) packages cream cheese, room temperature
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon lemon zest
4 large eggs, room temperature
1/3 cup sour cream
1/3 cup heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, hulled
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Instructions

Preheat the Oven
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any water from leaking in during the baking process.
Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir to combine. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes and set aside to cool slightly.
Make the Filling
In a stand mixer or using a hand mixer, beat the cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and lemon zest, continuing to mix until fully combined and creamy. Add the eggs one at a time, mixing just until incorporated after each addition. Finally, stir in the sour cream and heavy cream until smooth.
Assemble and Bake
Pour the cream cheese filling over the cooled crust. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. After that, remove it and let it cool completely before refrigerating for at least 6 hours, preferably overnight.
Make the Topping
In a blender, combine the fresh strawberries, sugar, and lemon juice, and blend until smooth. Strain the mixture through a fine mesh sieve into a saucepan. Bring it to a simmer, then stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens. Let the topping cool completely before spreading it over the chilled cheesecake.
Serve
Once the cheesecake is fully chilled and the topping is cool, spread the strawberry sauce over the top of the cheesecake. Garnish with fresh strawberry halves for an extra touch of freshness and color. Serve and enjoy!

Variations

Chocolate Crust: For a twist, you can use chocolate graham cracker crumbs for the crust to give a chocolatey contrast to the creamy cheesecake and strawberry topping.
Fruit Toppings: While strawberries are the classic choice, feel free to experiment with other berries, such as raspberries or blueberries, for a variation on the topping.
Whipped Cream: Add a dollop of freshly whipped cream on top of each slice for added richness and a beautiful presentation.

Heating/Storage

Storage: This cheesecake can be stored in the refrigerator, covered tightly with plastic wrap, for up to 4-5 days.
Freezing: For longer storage, freeze the cheesecake (without the topping) for up to 2-3 months. Thaw it in the refrigerator overnight before adding the strawberry topping and serving.
Serving: Serve chilled. For an extra special touch, drizzle with some homemade chocolate sauce or additional fruit syrup.

10 FAQ

1. Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain any excess water before making the topping.

2. Can I use a different type of cheese for the filling?
You can substitute cream cheese with mascarpone for a slightly different flavor and texture.

3. Do I have to use a water bath?
While a water bath helps to prevent cracks in the cheesecake, you can skip it. However, without it, you may need to bake for a bit longer, and the texture may not be as smooth.

4. How can I make the cheesecake dairy-free?
To make it dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative, and use coconut cream or almond milk in place of heavy cream and sour cream.

5. Can I make this cheesecake in advance?
Yes! This cheesecake is ideal for making ahead of time. It actually tastes better after chilling overnight.

6. Can I use a different pan instead of a springform pan?
A springform pan is ideal for cheesecakes because it allows for easy removal, but you can also use a regular round cake pan. Just make sure to line the pan well with parchment paper for easy removal.

7. Can I add a layer of chocolate between the cheesecake and the topping?
Yes, adding a layer of melted chocolate is a delicious variation. Just make sure the chocolate layer has cooled before adding the strawberry topping.

8. What can I substitute for lemon zest?
If you don’t have lemon zest, you can use a small amount of lemon extract, but fresh zest will give the best flavor.

9. Is there a way to make the cheesecake fluffier?
If you prefer a fluffier cheesecake, you can whip the cream cheese mixture for a longer time before adding the eggs to incorporate more air.

10. How do I prevent cracks in my cheesecake?
To prevent cracks, make sure the oven temperature is not too high and don’t open the oven door while baking. Let the cheesecake cool gradually in the oven with the door ajar before refrigerating.

Conclusion

This Velvet Strawberry Cheesecake is a deliciously indulgent dessert that combines the rich, creamy filling with the sweet and tangy freshness of strawberries. The combination of a buttery graham cracker crust, smooth cheesecake filling, and fresh strawberry topping makes this cake an unforgettable treat. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this cheesecake will never disappoint