Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

If you’re a fan of classic desserts with a fresh twist, I’m so excited to share this Strawberry Cheesecake with Fresh Strawberry Sauce Recipe with you! It’s the kind of cheesecake that’s creamy but not too dense—just perfectly silky, and topped with the most divine strawberry sauce you can imagine. Whether you’re making it for a special occasion or just because you deserve a sweet treat, this recipe has become a personal favorite that I keep coming back to. Trust me, once you try it, you’ll understand why it’s such a crowd-pleaser.

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Ingredients You’ll Need

For this Strawberry Cheesecake with Fresh Strawberry Sauce Recipe, I like to keep the ingredients simple and fresh. Each element works harmoniously to create that classic cheesecake flavor with a hint of lemon and that luscious strawberry topping. When you’re shopping, aim for the freshest strawberries you can find—they make all the difference!

• Arnott’s Marie crackers or plain biscuits: These form a golden, buttery crust and have just the right texture without overpowering the cheesecake.
• Unsalted butter: Melting it brings the crust together and adds richness without extra saltiness.
• Cream cheese: Softened cream cheese is the heart of the cheesecake—make sure it’s room temperature for a smooth, lump-free batter.
• Plain flour (all purpose): A small amount to stabilize the filling without changing the creamy texture.
• Vanilla extract: Adds warmth and depth to both the cheesecake and the strawberry sauce.
• Sour cream (full fat): I love how this adds a subtle tang and silky finish to the filling.
• Caster sugar (superfine sugar): Dissolves quickly for sweetness without grittiness.
• Lemon zest: Brightens the whole cheesecake and cuts through the richness.
• Eggs: Bring the cheesecake together and create that smooth, custard-like texture.
• Strawberries: Half diced for the sauce, half halved for a fresh, pretty topping—freshness here is key!
• Lemon juice or water: Helps balance the strawberry sauce.
• White sugar: Sweetens the strawberry sauce perfectly.
• Cornflour/cornstarch: Thickens the strawberry sauce just right without overcooking.
• Water: Needed to emulsify the sauce’s cornstarch mixture.

Variations

I love keeping this recipe classic, but sometimes I switch things up depending on the season or what I have on hand. Feel free to make this recipe truly your own by tweaking the toppings or crust. The variations I’ve tried have all turned out delicious!

• Graham Cracker Crust: When I first made this outside Australia, I swapped the Marie biscuits for graham crackers, and it added a nice, nutty flavor that worked beautifully.
• Dairy-free Version: You can try coconut cream cheese and dairy-free sour cream to make a vegan adaptation. I haven’t perfected it yet, but it’s a neat challenge!
• Berry Mix: Adding a mix of raspberries or blueberries into the strawberry sauce gives a more complex, fruity flavor that my family adores.

How to Make Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

Step 1: Make the Crust and Prep the Pan

Start by crushing your Arnott’s Marie biscuits (or graham crackers if you’re using those). I like to pop them in a ziplock bag and bash them gently with a rolling pin to get fine crumbs—nothing too coarse. Then, melt your unsalted butter and mix it into the crumbs until it feels like wet sand. Press this mixture firmly into the base of your springform pan—it helps to use a glass or the bottom of a flat cup to get it even and compact. Pop the crust in the fridge while you prepare the filling to firm up—it really helps with a neat slice later.

Step 2: Whip Up the Cheesecake Filling

Using softened cream cheese is key here—I’ve learned the hard way that cold cream cheese makes the batter lumpy. Beat it with caster sugar and plain flour until smooth, then add the vanilla extract and lemon zest. Next, blend in sour cream, which adds that subtle tanginess. Crack in the eggs one at a time, mixing gently after each to avoid incorporating too much air, which could cause cracks when baking. The batter should be silky and smooth, so take your time here.

Step 3: Bake Your Cheesecake

Pour the batter over the chilled crust and smooth it out with a spatula. Bake at a moderate temperature (I usually go for around 160°C/320°F) for about 50-55 minutes. You’ll notice the edges set while the center might still have a slight wobble—that’s perfect! Turn off the oven and let the cheesecake sit inside for another 30 minutes with the door slightly open; this prevents cracking and helps it set evenly. Then, cool to room temp before chilling it in the fridge overnight. Patience here really pays off; it tastes so much better fully set.

Step 4: Prepare the Fresh Strawberry Sauce

While the cheesecake chills, make the strawberry sauce. Combine diced strawberries, white sugar, lemon juice (or water if you prefer), and vanilla extract in a saucepan over medium heat. As it simmers, mix cornflour with water to create a slurry, then slowly add it to the strawberries. Stir constantly until the sauce thickens—this usually takes about 5 minutes. Once thickened, remove from heat and stir in the halved strawberries for a lovely texture. Cool completely before spooning over your cheesecake.

Step 5: Assemble and Serve

Once your cheesecake is fully chilled and the sauce is ready, spoon the fresh strawberry sauce generously on top. I like to arrange a few extra halved strawberries decoratively—makes it look like a professional dessert! This is the moment where your Strawberry Cheesecake with Fresh Strawberry Sauce Recipe really shines: the creamy tang of the cheesecake paired with that vibrant, fresh sauce. Slice with a sharp knife dipped in hot water for clean, beautiful pieces.

How to Serve Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

Garnishes

I like keeping garnishes simple to highlight that fresh strawberry flavor—extra halved strawberries arranged neatly on top, maybe a sprig of fresh mint for a pop of color. Sometimes I add a dusting of powdered sugar for an elegant finish. It’s those little touches that make the serving feel special without overpowering the cheesecake.

Side Dishes

This cheesecake is rich, so I often pair it with a light, refreshing side like a crisp green salad with citrus vinaigrette or a simple fruit salad. For drinks, a sparkling rosé or a sweet dessert wine complements the strawberry notes perfectly and rounds out the experience.

Creative Ways to Present

For birthdays or celebrations, I like to make individual mini cheesecakes in ramekins topped with strawberry sauce and a delicate chocolate drizzle. Layering the cheesecake filling and strawberry sauce in clear glasses as parfaits can also be a charming and fun presentation for casual gatherings—you’ll impress without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Once the cheesecake is cooled and sauced, store leftovers tightly covered in the fridge. I use plastic wrap pressed gently onto the surface to prevent drying out or absorbing fridge smells. It keeps beautifully for up to 4 days—though, full disclosure, it rarely lasts that long at my house!

Freezing

If you want to make this cheesecake ahead for a party, it freezes quite well. I recommend freezing before adding the strawberry sauce, then thawing in the fridge overnight. Add fresh sauce on serving day for the best flavor and texture. This way, you maintain that fresh, vibrant topping without any sogginess.

Reheating

Cheesecake is best served chilled, so I don’t recommend reheating. If you want to soften it slightly before serving, take it out of the fridge about 20-30 minutes beforehand. This brings out the creamy texture without melting the sauce or ruining the structure.

FAQs

Final Thoughts

This Strawberry Cheesecake with Fresh Strawberry Sauce Recipe has become my go-to dessert for so many reasons. It’s elegant enough to wow guests but simple enough to make on a busy weekday when you want something special. The balance of creamy, tangy, and sweet flavors hits all the right notes, and the fresh strawberry sauce brings it to life in a way store-bought toppings just can’t match. I hope you enjoy making and sharing this as much as I have—it’s a recipe that truly feels like a warm hug on a plate.

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