Yes, You Can Make This Strawberry Cheesecake At Home!


Submitted by Recipe Rain

Yes, You Can Make This Strawberry Cheesecake At Home!

The next time someone asks you to bring a dessert to a potluck event, you can wow everyone there with this super simple and simply scrumptious strawberry cheesecake!

Our community club is always holding all different kinds of special events up at the town youth center for the people that live in the area. A lot of the things that they do require volunteers and donations in order to happen. I don’t always have the time to volunteer, but when I can, I will donate food, money, or whatever else they might be looking for. The last time they had a BINGO night, they were looking for desserts.

I knew that I wasn’t going to be volunteering my time because I wanted to take part in the games! Instead, I made up my favorite strawberry cheesecake to add to the dessert table. There were so many different sweet treats up there, I thought we may have overdone it.

Much to my surprise though, just about everything on that table was gone by the end of the night including my cheesecake. There wasn’t even a drop left in the pan. You can see the recipe that I used by jumping on over to the next page.


Yes, You Can Make This Strawberry Cheesecake At Home!

Makes 12-15 servings


  • CRUST:
  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (39g) sugar
  • 1/2 cup (112g) salted butter, melted
  • 24 ounces (678g) Philadelphia cream cheese, room temperature
  • 1 cup (207g) Domino sugar
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 1 1/2 cups (310g) sugar
  • 2 tbsp Argo cornstarch
  • 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
  • 1/2 tsp vanilla
  • 2 cups chopped strawberries
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Reduce the oven temperature to 300°F (148°C).
  5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  6. Add the sour cream and vanilla extract mix on low speed until well combined.
  7. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  8. Pour the batter into the pan with the crust and spread evenly.
  9. Bake the cheesecake for 30 minutes.
  10. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
  11. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
  12. Put the cheesecake in the fridge to cool completely, 3-4 hours.
  13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
  14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
  15. Allow to boil for 1 1/2 minutes, then remove from heat.
  16. Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
  17. Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.
  18. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.


If you want to save a little bit of time, you can buy a pre-made graham cracker crust at your local grocery store instead of making the homemade version.