Ultimate Strawberry Cheesecake Recipe

This ultimate strawberry cheesecake recipe has strawberries in the filling and a fresh strawberry topping.

Not only does this easy cheesecake taste delicious, it looks beautiful.

A perfect dessert for any special occasion, make this strawberry cheesecake recipe a day ahead for maximum flavor.

Ultimate Strawberry Cheesecake Recipe


  • 1-1/4 cups (about 18 squares) graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup butter or margarine, melted

  • 1 (10 ounces) package frozen sweetened strawberries, thawed
  • 1 tablespoon cornstarch
  • 3 (8 ounces each) packages cream cheese, at room temperature
  • 1 (14 ounces) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 eggs, at room temperature

Strawberry Topping
  • 1 quart large ripe strawberries
  • 1 cup strawberry jelly
  • 1/2 cup apricot preserves


Combine graham cracker crumbs, sugar and butter. Press into the bottom of an ungreased 9-inch springform pan

Refrigerate for 30 minutes.

Preheat oven to 300 degrees F.

In a blender or food processor, combine thawed strawberries and cornstarch. Process strawberries until smooth. Pour into a saucepan and bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat and set aside to cool.

In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Add lemon juice and mix well. Add eggs, one at a time, beat on low just until combined.

Pour half of the cream cheese mixture over crust. Spoon half of the cooled strawberry mixture onto cream cheese layer. Spoon the remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by spoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

Bake for 45 to 50 minutes or until center is almost set. Remove from oven and cool in pan on a wire rack for 10 minutes. Carefully run a knife around edge of the springform pan

to loosen. When cheesecake is room temperature, refrigerate in pan overnight.

Wash and hull the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries.

Make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Drizzle the warm jelly over the berries.

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