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strawberry cheesecake on a serving stand with strawberry compote and fresh strawberries on top. A slice being taken out revealing creamy interior


  • Author: Zoha
  • Total Time: 2 hours 15 minutes
  • Yield: 12-14


This strawberry cheesecake is pure perfection: my with my perfect, creamy and luscious cheesecake that hundreds of you have tried and loved, this version is topped off with a simple strawberry compote that perfectly complements the flavor and adds a freshness that is much desired in summer months. If there's one recipe of mine you try this summer, let it be this one!


Cheesecake Crust:

  • 190g graham crackers
  • 35g sugar (about 3 tbsp)
  • 75g melted unsalted butter (about 5 tbsp)

Cheesecake Batter:

  • 32 oz full-fat cream cheese (4 8oz blocks), at room temperature
  • 325g granulated sugar (1 ½ cups)
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs, room temperature 
  • 120g heavy cream (½ cup), room temperature
  • 240g sour cream (1 cup), room temperature
  • 1 tbsp cornstarch 
  • 2-3 tablespoon lemon juice

Strawberry compote:

  • 1 lb strawberries, roughly chopped in large chunks
  • 55g sugar (1/4 cup)
  • 1 tsp cornstarch
  • 1/2 lemon juice
  • Fresh strawberries for decoration (optional)



  • Bring all ingredients to room temp 
  • Preheat oven to 350F (conventional)
  • Grind your Graham crackers, sugar and butter in a food processor until really smooth
  • Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake the crust for 8 min, then set oven temp to 325F
  • For the cheesecake batter, first cream the cream cheese for 2-3 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar and mix again for 3-5 min until well combined
  • Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
  • Add the cream, sour cream, lemon juice, salt, vanilla and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl
  • Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)
  • Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside
  • Cool at room temp for 2-3 hours. After this, place in the fridge and chill overnight

Strawberry Compote: 

  • Mix the strawberries, sugar, cornstarch and lemon juice in a nonstick saucepan. Stir and cook on low heat for 5-7 minutes until the mixture becomes saucy and thick (it will thicken up more as it cools). If you like compote to be very soft, you can cook for longer. If you want the strawberries to have a bite, you can cook for less time. Let the compote cool down fully
  • Transfer the cooled cheesecake to a serving stand, and cover with the strawberry compote
  • Decorate with fresh strawberries, serve, and enjoy!


  • Use full-fat ingredients for best results
  • If graham crackers aren't available where you live, look for wheat digestive biscuits
  • Make sure to use a tight springform pan to ensure water doesn't leak in. You can also use a water bath pan that is made for cheesecakes!
  • Make sure you let your cheesecake fully cool down overnight before serving - otherwise it won't be set and the texture will not be ideal
  • You can replace the strawberries with other berries of choice, too
  • Prep Time: 1 hour
  • Cook Time: 75 min
  • Category: Desserts
  • Cuisine: American

Keywords: Best strawberry cheesecake