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Strawberry Topped Cheesecake

posted by Liz Berg on August 14, 2026

When luscious, ripe strawberries are in the market, make this exquisite Strawberry Topped Cheesecake! My friends gave it rave reviews!

A buttery, graham cracker crust encases a creamy vanilla cheesecake, which is crowned with fragrant, glazed strawberries for an impressive dessert. When you need a dessert to impress, this Strawberry Cheesecake Recipe will do the trick!

Strawberry Topped Cheesecake on white serving plate.

Table of Contents hide

1 Why You Should Make this Cheesecake

2 Expert Tips

3 Frequently Asked Questions

4 You May Also Like:

5 Strawberry Topped Cheesecake Recipe

Why You Should Make this Cheesecake

I first tasted this strawberry cheesecake at a teacher’s luncheon when my youngest was in high school. I was chairing the event, and more than one teacher asked for the recipe. You know I was happy to ask for it!
Since that time, I’ve made it for a baby shower and just recently for a small dinner party at our home. There were literally swoons and the ultimate compliment when one fellow asked if he could take a slice home (I did offer earlier!). I do recall a “best cheesecake I’ve ever tasted” comment, too.
It is a show-stopper! Be sure to make it when beautiful, ripe strawberries are available, and jaws will drop! Cheesecake and Strawberries are an unbeatable dessert combination.

Strawberry Topped Cheesecake Slice on a white plate with a red handled fork.

Expert Tips

This Strawberry Cheesecake didn’t become a show-stopping sensation without a few tricks. I’m sharing those tips for making the perfect cheesecake with you today.

PRO-Tip: One of the key points for a luscious, creamy cheesecake filling is to have all ingredients, especially the eggs and cream cheese, at room temperature.
This means taking these ingredients out of the refrigerator an hour or two (the cream cheese will take a couple of hours at room temperature) before you begin mixing. I often set my eggs in a bowl of warm water to hurry the process along.
PRO-Tip: When mixing the cheesecake batter, use the paddle attachment, not the whisk. This prevents excess air from making a lighter versus dense filling.
When adding the eggs, add one at a time, mixing until just incorporated.
Often, a cheesecake is baked in a water bath, which keeps the baking temperature stable and is thought to prevent cracking. Since this cheesecake is topped with a sour cream mixture, avoiding cracks is not as crucial.
PRO-Tip: When using a water bath or bain marie, wrap your pan in a double layer of foil to help prevent leakage of water into the springform pan.
You cannot use the same toothpick test to check for doneness as you do with a layer cake. Instead, look for the top to be mostly set. It’s OK for a little jiggle in the very center, as there will be a bit of residual cooking after it comes out of the oven.
I have a new oven, and what used to take 55 minutes in my old oven took an extra 20 minutes in my new (and recently calibrated) oven.
PRO-Tip: Besides the room temperature ingredients, beating with a paddle attachment, the 3rd key tip is to bring the cheesecake out of the refrigerator at least an hour before serving!
Cheesecake absolutely tastes better when it’s not super cold. I’ll bring it out of the refrigerator while we’re eating dinner. PRO-Tip: But remember, the FDA recommends that perishable foods should not remain at room temperature longer than 2 hours, so tuck leftovers back in the refrigerator after serving.
PRO-Tip: For a professional finish, glaze your strawberries with Red Currant Jelly (affiliate link). You may want to warm it and add a little water to make it the consistency of a glaze.

Strawberry Topped Cheesecake on a white ceramic serving plate.

Frequently Asked Questions

How Do You Pick the Best Strawberries?

Since beautiful, sweet strawberries are crucial for the best tasting results, make this cheesecake when local or imported strawberries are in season. Look for red strawberries without white or green areas or blemishes, bright red surface with green, not brown or wilted, leaves, and seeds that aren’t dry and brown. You should also be able to smell the sweet fragrance of strawberries when you are near the display at the market.

Why is a Water Bath Not Used?

A water bath, or when you place the cheesecake in a pan of water to bake, helps to minimize cracking while the cheesecake bakes. When a topping, like this sour cream layer, is used, any possible cracks will be covered. So there’s no need to bake this cheesecake recipe in a water bath.

Can Other Fruit Be Used to Top This Cheesecake?

Yes! Any berry will work well, like blackberries, raspberries, or blueberries. You may want to vary your jelly so it matches or complements the color of your berries. Fruit like peaches will exude too much juice and could make a puddle on top of your cheesecake.