Cheesecake with Fresh Strawberry Topping

Cheesecake with Fresh Strawberry Topping made with an easy graham cracker crust, creamy layer of cheesecake, a layer of sour cream on top and topped with strawberries with a fresh strawberry glaze drizzle.

I have said this before and will say again- I love cheesecake! Cheesecake is my favorite dessert and my favorite way to make it is with a simple graham cracker crust, easy filling and a fresh fruit sauce so this Cheesecake with Fresh Strawberry Topping hits the mark.

I bought this 9inch Heart Shaped Springform Pan last year and just used it for the first time! I love the heart shape for Valentine’s Day (which is fast approaching) or anytime really. If you don’t have a use for a heart shaped cake pan, you can use a regular 9 inch Springform Pan. 

Cheesecake with Fresh Strawberry Topping

This Cheesecake with Fresh Strawberry Topping is pretty basic and easy to make. Start with the graham crust which is the same as that with our Sparkling Cranberries White Chocolate Cheesecake. Graham crackers, room temperature butter and a bit of sugar are pressed into the bottom of the springform pan. To crush the graham crackers, place them into a ziploc bag and smash with a rolling pin. Really easy and this crust works great for any kind of cheesecake you are making.

The cheesecake filling is the most important step to making this dessert perfect. Make sure your cream cheese is softened before mixing. Don’t get impatient.. this is really important. Cream cheese straight from the fridge will clump up and not mix well so the cheesecake won’t be smooth and creamy like we want it. I also have my eggs sit out while the cream cheese softens so everything mixes well. Blend all the cheesecake filling ingredients together with a hand mixer and pour into springform pan. Bake for 55 minutes. Do a toothpick check in the center to make sure it comes out clean. If not, place back in oven and check every 5 minutes.

Should you do a water bath for this cheesecake? I did not but you certainly can. Cover the bottom of the cheesecake in foil to avoid leaks and then put the springform pan into a larger pan with some hot water inside (no more than an inch deep). A water bath can help cook the cheesecake more evenly and reduce cracks.

As the cheesecake cooks in the oven, make your sour cream topping. Use a hand mixer to blend all your sour cream topping ingredients together and pour over the cheesecake right when it comes out of the oven. Place back into oven for 5 minutes.

Let the cheesecake sit out and cool for about 30 minutes and then put in fridge to set up for 12-24 hours.

Hull all 2 quarts worth of strawberries. Half will be decorated on top of the cheesecake so you can be picky and grab the best ones or the ones closest in size. Start on the outer edges and place strawberry after strawberry on top until completely filled.

The other half of the strawberries will go into the food processor to make a puree. Blend well and pour in a saucepan on the stovetop on a medium heat with lemon juice and sugar. Bring the strawberries to a simmer. On the side, mix 1 cup water with 3 tablespoons cornstarch. Pour into saucepan. Whisk well. The sauce will begin to thicken and you can add in your red food coloring. Remove from heat and strain. Let cool and place into a pastry bag to decorate the cheesecake. Use as much or as little sauce as you would like- cover all the strawberries if you want!

Have extra strawberry sauce? Save for later to pour over waffles for breakfast!