cheesecake strawberry sauce recipe

Written ByJenny Smyth Posted on
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The Best cheesecake strawberry sauce recipe

I am so excited to share with you my favorite cheesecake strawberry sauce recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether we’re having a family gathering or just need a sweet treat after dinner, this cheesecake strawberry sauce is always a hit.

I love how it’s easy to make and requires minimal ingredients, making it a great option for busy families like mine. The combination of the creamy cheesecake and the sweet strawberry sauce is absolute perfection, and I know your family will love it just as much as mine does. The origins of this recipe date back to my childhood, where my grandmother would make it for special events.

She’d tell me stories about how she learned to make it from her own mother, who was known for her incredible baking skills. Over the years, I’ve tweaked the recipe to make it my own, but the core ingredients remain the same. One of the things I love most about this recipe is how versatile it is.

You can serve it as a dessert, use it as a topping for ice cream or yogurt, or even as a filling for cakes and pastries. The possibilities are endless, and that’s what makes this recipe so special. In terms of technique, the key to making this cheesecake strawberry sauce is to not overmix the batter.

You want to fold the ingredients together until they’re just combined, then stop mixing. This will ensure that your cheesecake is light and fluffy, with a tender crumb that’s just perfect. Another important aspect of this recipe is using high-quality ingredients.

I like to use farm-fresh strawberries and real cream to give it that authentic taste and texture. Don’t be afraid to experiment with different flavors and combinations – after all, that’s what makes cooking so much fun!

Cheesecake with Strawberry Sauce

4.6 from 1868 votes

A creamy cheesecake topped with a homemade strawberry sauce. This classic dessert is perfect for any occasion.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Cheesecake

4 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
3/4 cup sour cream
1 1/4 cups heavy cream
4 eggs
1 tbsp vanilla extract

For the Strawberry Sauce

2 cups fresh strawberries
1/4 cup granulated sugar
1 tbsp lemon juice

👨‍🍳Directions

1Preheat oven to 325°F.
2Mix graham cracker crumbs and melted butter in a bowl until well combined.
3Press the mixture into the bottom of a 9-inch springform pan.
4Bake for 7 minutes.
5Remove from oven and set aside to cool.
6In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
7Add sour cream and heavy cream, beating until well combined.
8Add eggs one at a time, mixing just until incorporated.
9Stir in vanilla extract.
10Pour the cheesecake batter into the cooled crust.
11Place the springform pan on a baking sheet.
12Bake for 60 to 70 minutes, or until the edges are set and the center still jiggles slightly.
13Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for 1 hour.
14This helps prevent cracking.
15Remove the cheesecake from the oven and let it cool completely on a wire rack.
16Once cooled, refrigerate for at least 4 hours or overnight.
17To make the strawberry sauce, hull and slice the strawberries.
18In a saucepan, combine strawberries, sugar, and lemon juice.
19Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes.
20Remove from heat and let it cool slightly.
21Before serving, spoon the strawberry sauce over individual slices of cheesecake.
22Serve immediately and enjoy.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 145mg🧂Sodium: 440mg🌾Total Carbs: 39g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 7g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. To prevent cracks, do not overbake the cheesecake. Use a water bath for an even more smooth texture.

This cheesecake strawberry sauce recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a sweet treat after dinner. It’s perfect for family gatherings because everyone loves it, and you can easily customize it to fit your tastes.

One of my favorite things about this recipe is how versatile it is – you can serve it as a dessert or use it as a topping for ice cream or yogurt. If you’re looking for more ideas on how to use up leftover cheesecake or store-bought strawberries, be sure to check out some of our other recipes on the blog.

❓ Frequently Asked Questions About Cheesecake with Strawberry Sauce

What type of strawberries are best for this recipe?

I recommend using sweet strawberries like Camarosa or Albion for their natural sweetness and flavor.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries in place of fresh ones; just thaw them first before using.

How do I prevent the cheesecake from cracking?

To avoid cracking, make sure your oven is at room temperature before baking and avoid sudden temperature changes.

Can I make this recipe in advance?

Yes, you can prepare the cheesecake mixture up to 24 hours in advance but keep it refrigerated until ready to bake.

What’s the best way to store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

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