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Easy Classic Cheesecake with Strawberries

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If you’re looking for a spectacular spring dessert, look no further than this Easy Classic Cheesecake with Strawberries.

Easy Classic Cheesecake with Strawberries | 31Daily.com

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It’s seasonal, beautiful, and absolutely delicious.

With the spring season comes a bevy of entertaining opportunities. From Easter to Mother’s Day, baby and wedding showers, or simply brunching with friends. When you’re hosting or bringing dessert, it’s hard to beat a cheesecake.

And the best part? It’s incredibly easy and a perfect, make-ahead, stunning dessert.

While you can top it with any seasonal fruit, strawberries are extra special. So tasty, that I don’t even macerate them or create a glaze or sauce. I simply enjoy them as they are. If they’re a little tart, then sprinkle with a bit of sugar.

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Closeup side view of Classic Cheesecake with Strawberries on a glass cake stand
Easy Classic Cheesecake with Strawberries | 31Daily.com

Easy Classic Cheesecake with Strawberries

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 6 hours
Total Time: 7 hours 30 minutes

If you're looking for a spectacular spring dessert, look no further than this Easy Classic Cheesecake with Strawberries.



  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 7 tablespoons melted butter


  • 4 packages (8-ounce) full fat cream cheese, room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1 package strawberries, halved for topping



  1. Preheat oven to 350 degrees F.
  2. Mix graham crumbs, melted butter, and sugar with a fork; press into the bottom of 9-inch springform pan and at least 1-inch up the sides. If the pan is not nonstick, brush first with additional melted butter.
  3. Bake until the crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 325°F.


  1. Beat cream cheese and sugar a in large bowl or stand mixer on low speed until smooth. You don't want to overbeat the cream cheese.
  2. Add sour cream, vanilla, and salt; stir until well-combined. If using a stand mixer, be sure to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  3. With the mixer on low, add the eggs, one at a time, until blended. Pour the cheesecake mixture over the crust. To prevent any leaks, set the springform pan on a baking sheet lined with foil.
  4. Bake on the center rack in the oven for about 75 minutes, or until the center is almost set. The outer rings of the cheesecake should be slightly puffed and fairly firm, but the inner circle will still jiggle slightly. If you see any small cracks developing, immediately move on to the cooling step.


  1. Remove the cheesecake from the oven and let sit for 10 minutes. Then use a knife to gently loosen the crust from the edges of the pan. This step will help prevent cracks as your cheesecake cools. It's important to cool the cheesecake gradually to preserve its texture. Never cut into a cheesecake until has been chilled. Let the cheesecake continue to cool for another 1 to 2 hours or until it reaches room temperature.
  2. Refrigerate cheesecake 4 to 6 hours, or overnight When ready to serve, top with sliced and halved fresh strawberries and mint leaves before serving.

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Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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    1. Add the sour cream with the vanilla and salt, after you’ve beaten the cream cheese. Side note: the cream cheese will work best if brought to room temperature.

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