Strawberry Cheesecake with Strawberry Syrup

Savor the perfect taste of tangy strawberries and velvety cheese in this gorgeous summertime dessert. Photo: KamranAydinov, Freepik 

By Erika Johnson

This delicious cheesecake with a golden Graham cracker crust border is topped with fresh strawberries and strawberry syrup. The classic combination of tangy strawberry and soft cream cheese will give you a heavenly taste experience. Enjoy this perfect summertime dessert with your friends and family!

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 6 hours (including chilling)


Yield: One 9-inch cheesecake

More Recipe: Double Strawberry Pretzel Pie


For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup strawberry syrup

For the Topping

  • 1 cup strawberry syrup
  • 1 pint fresh strawberries, sliced

More Recipe: Strawberry Almond Cheesecake


Step 1

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.

Step 2

Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Beat in the eggs, one at a time, until the mixture is creamy and smooth. Pour the filling over the cooled crust.

Step 3

Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Step 4

In a saucepan, combine chopped strawberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally. Remove from heat and let the strawberry syrup cool.

Step 5

Once the cheesecake has cooled, spread the strawberry syrup evenly over the top. Arrange sliced strawberries on top of the syrup.

Step 6

Once the cheesecake is cool, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. When ready to serve, spoon the cooled strawberry sauce over the top of the cheesecake. Garnish with additional fresh strawberries.

Nutrition Information (Per Serving)

  • Calories: 432kcal
  • Total Fat: 29g
  • Saturated Fat: 17g
  • Cholesterol: 126mg
  • Sodium: 283mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 1g
  • Sugars: 29g
  • Protein: 6g

Sensitivities: The recipe includes butter, cream cheese, and sour cream. You can substitute with dairy-free alternatives such as vegan butter, vegan cream cheese, and coconut cream. The Graham cracker crumbs used in the crust contain wheat. If you have gluten intolerance, use gluten-free Graham crackers.

Allergens: This recipe contains eggs. If you're allergic to eggs, use an egg substitute that works well for baking. 

More Recipe: Simple Strawberry Chamomile Cheesecake

Note: Nutrition information may vary depending on the brand of ingredients used and any optional additions or substitutions.

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Cake Magazine: Strawberry Cheesecake with Strawberry Syrup
Strawberry Cheesecake with Strawberry Syrup
This cheesecake has the perfect combination of strawberries and soft cream cheese. Enjoy this gorgeous summer dessert with your family and friends.
Cake Magazine
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