Recipe

Zesty Strawberry Cheesecake Recipe

Creamy, cozy cheesecake with a crisp graham crust, a bright lemony strawberry swirl, and zero need for water baths or fancy moves.

By Matt Campbell

•

4.8

Jump to Recipe

This is the cheesecake I make when I want something that feels like a hug but still has a little spark. You know that moment when dessert is rich, then suddenly a hit of lemon and strawberry shows up and everything tastes lighter? That is the whole vibe here.

We are going for cozy and comforting with a zesty strawberry swirl that cuts through the cream cheese like a best friend who tells you to add more salt. The method is simple, the ingredients are easy to find, and the payoff is big: crisp crust, silky filling, bright fruit, and clean slices that make you look like you absolutely have it together.

Why It Works

Bright flavor without being sour: lemon zest and a little juice wake up the filling and the strawberry swirl.
Swirl that actually tastes like strawberries: we quickly cook the berries down so the flavor concentrates and the texture turns glossy.
No water bath stress: a moderate oven and a slow cool help reduce the chance of cracking without the extra drama. Ovens vary, so follow the wobble cues.
Clean slices: chilling time is non-negotiable, and I will happily be the person who reminds you.

Pairs Well With

Hot coffee or espresso
Mint tea with honey
Extra fresh strawberries and softly whipped cream
Simple vanilla ice cream

Storage Tips

How to Store Leftovers

Refrigerator: Cover the cheesecake (or transfer slices to an airtight container). Store for up to 5 days. The flavor gets even better on day two.
Freezer: Freeze slices for grab-and-go dessert. Wrap each slice in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Best texture tip: Keep it cold until serving, but let a slice sit at room temp for 10 to 15 minutes for the creamiest bite.

Common Questions

Do I have to use fresh strawberries?

Nope. Frozen strawberries work great. Do not thaw first. Just cook them a minute or two longer to reduce the extra moisture.

Why is my cheesecake cracking?

Cracks usually come from overbaking or cooling too fast. Bake until the edges are set and the center still has a gentle wobble. Then cool it gradually with the oven door cracked. Also, ovens vary, so use the visual cues and do not chase a specific minute mark too hard.

Can I make this without a springform pan?

A springform pan is the easiest for clean release. If you only have a deep cake pan, line it with parchment with long overhang “handles” and chill very thoroughly before lifting. It will be a little more delicate, but totally doable.

How do I get clean slices?

Use a long knife dipped in hot water, wipe it dry, and slice. Repeat between cuts. It feels extra. It is worth it.

Can I make it ahead?

Yes, and you should. Cheesecake is happiest after an overnight chill. Make it 1 to 2 days ahead for the best texture and easiest serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch springform pan (at least 2 3/4 inches deep is ideal)
Food processor (or a zip-top bag and rolling pin for crushing crumbs)
Mixing bowls
Hand mixer or stand mixer
Small saucepan
Fine-mesh strainer (optional, for a smoother strawberry swirl)
Rubber spatula
Sheet pan (to set the springform on in the oven)
Heavy-duty foil (optional, to wrap the outside of the pan to help prevent leaks and make cleanup easier)
Instant-read thermometer (optional, for a doneness check)

I started making variations of this cheesecake when I was chasing “restaurant dessert energy” at home without turning my kitchen into a full-blown pastry station. Strawberry cheesecake always felt like comfort food, but I wanted it to have that pause mid-bite moment. Lemon zest did the trick. It makes the whole thing taste brighter, like you cracked a window in a cozy room. Now it is my go-to when someone says, “Bring dessert,” and I want to show up calm, confident, and holding something that disappears fast.

Zesty Strawberry Cheesecake Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 8 hours 20 minutes (includes cooling and chilling)

Servings 12 slices

Ingredients

Crust

1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets, depending on brand and how fine you crush them)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted

Zesty Strawberry Swirl

2 cups strawberries, hulled and chopped (fresh or frozen)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon cornstarch mixed with 1 tablespoon water
Pinch of salt

Cheesecake Filling

24 ounces cream cheese, softened (3 blocks)
1 cup granulated sugar
2 tablespoons all-purpose flour (helps with structure)
1/2 teaspoon kosher salt
1 cup sour cream, room temperature
1 tablespoon lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature

Optional for serving: fresh strawberries, softly whipped cream, extra lemon zest.

Instructions

Before you start

Bring your ingredients to a happy place: cream cheese and sour cream should be soft and room temp, and the eggs should not be cold. This is how you get a smooth batter without overmixing.
Heat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan and line the bottom with a round of parchment. Optional: wrap the outside of the pan (bottom and halfway up the sides) with heavy-duty foil to help prevent any buttery crust leaks and to keep your sheet pan cleaner.

Make the strawberry swirl

Do this first so it has time to cool. In a small saucepan over medium heat, cook strawberries, sugar, lemon juice, lemon zest, and a pinch of salt. Stir and mash a little as the berries soften.
Once it looks juicy and bubbling (about 6 to 8 minutes, a touch longer if using frozen), stir in the cornstarch slurry and cook 30 to 60 seconds until glossy and slightly thickened.
Optional: strain for a smoother swirl. Set aside to cool to room temperature, about 20 to 30 minutes.

Make the crust

Mix graham crumbs, sugar, and salt. Stir in melted butter until it looks like wet sand.
Press firmly into the bottom of the pan (use the bottom of a measuring cup to pack it down). Bake for 10 minutes, then cool while you make the filling.

Make the filling

In a large bowl, beat softened cream cheese on medium until smooth, about 1 to 2 minutes. Scrape the bowl.
Add sugar, flour, and salt. Beat just until combined and smooth. Scrape again.
Mix in sour cream, lemon zest, lemon juice, and vanilla on low until fully incorporated.
Add eggs one at a time, mixing on low just until each disappears into the batter. Do not overmix. Overmixing adds air, and air turns into cracks.
If your batter looks a little lumpy, do not panic. It usually means the cream cheese was still cool. Let the bowl sit 5 to 10 minutes, then mix briefly on low again just until smooth.

Assemble and bake

Set the springform pan on a sheet pan. Pour the cheesecake filling over the cooled crust and smooth the top. If your pan is on the shorter side, make sure there is plenty of room from the top and do not overfill.
Spoon strawberry sauce in small dollops over the surface. Use a butter knife to gently swirl. Keep it loose and imperfect. That is the charm.
Bake at 325°F for 45 to 55 minutes, until the edges are set and the center still wobbles slightly when you nudge the pan. It should look glossy and softly set, not sloshy. Optional doneness check: the center is usually done around 150°F.
Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour.
Cool to room temperature (about 1 to 2 hours), then cover and refrigerate for at least 6 hours, preferably overnight.

Serve

Run a thin knife around the edge, release the springform, and slice with a hot, clean knife. Top with fresh strawberries if you are feeling fancy, or just go in as-is.

Nutrition information is estimated.

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