If you’re searching for a dessert that feels elegant, indulgent, and unforgettable, this Velvet Strawberry Cheesecake delivers on every level. With a silky-smooth cream cheese filling, a buttery graham cracker crust, and a glossy strawberry topping, this cheesecake is the definition of creamy perfection. It’s the kind of dessert that steals the spotlight at celebrations, holidays, and special gatherings—yet it’s approachable enough for confident home bakers.

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Ingredients

For the Graham Cracker Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Cheesecake Filling

4 (8-ounce) packages cream cheese, softened
1¼ cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon lemon zest
4 large eggs, room temperature
⅓ cup sour cream
⅓ cup heavy cream

For the Strawberry Topping

2 cups fresh strawberries, hulled
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions for Velvet Strawberry Cheesecake

Prepare the Oven & Pan
Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
Make the Crust
Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes and allow to cool.
Prepare the Filling
Beat cream cheese until completely smooth. Add sugar, vanilla, and lemon zest, mixing until creamy.
Add the Eggs
Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
Finish the Batter
Stir in sour cream and heavy cream until the mixture is silky and smooth.
Bake in a Water Bath
Pour filling over crust. Place the pan into a large roasting pan and add hot water halfway up the sides.
Bake for 55–65 minutes, until edges are set and the center slightly jiggles.
Cool Gradually
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 6 hours or overnight.
Make the Strawberry Topping
Blend strawberries, sugar, and lemon juice. Strain, then simmer with cornstarch mixture until thickened. Cool completely before spreading over cheesecake.

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Pro Tips

Use room-temperature ingredients for the smoothest texture
Avoid overbeating to prevent cracks
Let the cheesecake chill overnight for best flavor and firmness

Why This Recipe Works

This Velvet Strawberry Cheesecake balances richness and freshness beautifully. The creamy filling melts in your mouth, while the strawberry topping adds brightness that cuts through the richness. The water bath ensures a smooth, crack-free finish every time.

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Substitutions & Variations

Swap strawberries for raspberries or mixed berries
Use chocolate cookie crumbs instead of graham crackers
Add a white chocolate drizzle for extra indulgence

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 2 days in advance
Storage: Refrigerate up to 5 days in an airtight container
Freezing: Freeze without topping for up to 1 month
Reheating: Not recommended—serve chilled

Serving Ideas for Velvet Strawberry Cheesecake

Serve with fresh strawberry slices and mint
Pair with coffee or espresso
Perfect for birthdays, holidays, and dinner parties

Nutrition (Per Serving Estimate)

Calories: ~420
Protein: 7g
Carbohydrates: 34g
Fat: 28g

Values are estimates and may vary.

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Frequently Asked Questions

Can I make this cheesecake without a water bath?
Yes, but a water bath helps prevent cracks and ensures a creamy texture.

How long should cheesecake chill before serving?
At least 6 hours, though overnight is ideal.

Can frozen strawberries be used?
Yes, thaw and drain them before cooking the topping.

Why did my cheesecake crack?
Overmixing or sudden temperature changes are the most common causes.

This Velvet Strawberry Cheesecake is a timeless dessert that combines elegance, flavor, and creamy perfection. Whether you’re celebrating something special or simply craving a luxurious treat, this recipe guarantees stunning results and unforgettable taste.