The Ultimate Cheesecake
Treat yourself to The Ultimate Cheesecake with a buttery graham cracker crust, creamy filling with lemon zest, topped off with strawberries.
Looking for the Ultimate Cheesecake recipe? Tyler Florence’s Ultimate Cheesecake has quickly become one of my favorite dessert discoveries. Picture this: a rich, creamy, and velvety cream cheese filling nestled in a buttery graham cracker crust, with a hint of fresh lemon zest, and finished with a sweet homemade strawberry topping. Every bite melts in your mouth with the perfect balance of sweet, tangy, and buttery flavors. This is the kind of homemade cheesecake recipe you’ll want to bookmark immediately. From the moment I tried it, I knew I had to share it with you! Each slice is pure dessert bliss that’s as stunning to serve as it is delicious to eat.
THE ULTIMATE CHEESECAKE
One of the best things about this homemade strawberry cheesecake is its simplicity. Unlike many cheesecake recipes, it doesn’t require a water bath, yet still turns out perfectly creamy and smooth. With no extra equipment or complicated steps, it’s approachable even for first-time bakers. I’ll guide you through every step below, making this your go-to cheesecake recipe all year long.
Find my expert tips on how to make the ultimate cheesecake with strawberry topping below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Ultimate Cheesecake Recipe:
- Simple & Approachable: Step-by-step instructions make it easy enough for first-time bakers to create their favorite cheesecake at home.
- No Water Bath Needed: Unlike many traditional cheesecakes, this recipe achieves a creamy texture without the extra fuss of a water bath.
- Homemade Strawberry Topping: Sweet-tart strawberries enhance the decadent filling with a fresh and fruity finish. You can also use other berries if you’d like!
- Perfect for Any Occasion: Serve the ultimate cheesecake as a holiday dessert, birthday treat, or any special celebration.
Ingredients
Crust
- 2 cups finely crushed graham crackers, about 30 squares
- 1 Tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup salted butter, melted
Ultimate Cheesecake Filling
- 2 blocks (8 ounces each) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 pint sour cream
- dash of vanilla extract
- 1 Tablespoon lemon zest
Homemade Strawberry Topping
- 1 (10-ounce) bag of frozen sliced strawberries, thawed OR 1 pint fresh strawberries, sliced
- 3-4 Tablespoons sugar
- 1/2 teaspoon vanilla
Instructions
For The Crust
Preheat oven to 325 degrees F. In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Spray a 9-inch springform pan with non-stick spray.
Pour crumbs into the pan, and using the bottom of a measuring cup or the smooth bottom of a glass cup, press crumbs into the bottom and 1 inch up along the sides. Refrigerate the crust while you prepare the filling.
For The Cheesecake Filling
In a large mixing bowl, beat the cream cheese on low speed for one minute, or until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly just until combined. Do not over-mix! Gradually, add in sugar and beat until creamy for about 1 minute.
Add sour cream, vanilla, and lemon zest. Periodically, scrape down the sides of the bowl and beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-filled pan and smooth the top with a spatula.
Bake for 45 to 50 minutes. Be careful not to over-bake! The center will still be slightly jiggly. Note: It will firm up while it chills. Let cool for 30 minutes, and then loosely cover with Saran Wrap and chill in the refrigerator for at least 4 hours. Carefully loosen the sides of the cheesecake from the pan with a thin spatula or knife, and then carefully remove the sides of the pan.
For The Homemade Strawberry Topping
Pour sliced strawberries and vanilla into a medium bowl. Sprinkle sugar over the top. Mix and slightly smash the strawberries with a fork. Cover and store in refrigerator for at least 1-2 hours. Serve over cheesecake!
Servings
Serves 8.
Storage
Store the leftover ultimate cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, you can freeze the cheesecake (whole or sliced) by wrapping it tightly in plastic wrap and then aluminum foil. Consume within 2-3 months. Thaw slices in the refrigerator for several hours or overnight before serving, and add the strawberry topping just before serving for the freshest flavor.
Holly’s Tips for The Best Ultimate Cheesecake:
- Pack Tightly To Create A No-Leak Crust: Pulse the graham crackers in a food processor until sand-like. Large chunks can cause a crumbly crust that won’t hold slices cleanly. Press firmly with a measuring cup to prevent cracks and soggy bottoms.
- Let Ingredients Soften At Room Temperature: Softened cream cheese, eggs, and sour cream blend smoothly and prevent lumps. Let them sit at room temperature before mixing.
- Allow Crust Time To Set: Refrigerating the crust helps it set, keeping the crust crisp during baking. For extra stability, freeze for 10-15 minutes.
- Mix Filling on Low Speed: Over-mixing incorporates air, which can cause cracks and a puffy texture.
- Bake Cheesecake Until Just Set: The center should jiggle slightly like gelatin; overbaking causes dryness and cracking.
- Allow Cheesecake To Cool & Set Properly: For cleaner slices and the best flavor, let the cheesecake chill for at least 4 hours, or overnight, in the fridge.
- Frozen or Fresh Strawberries Works: You can also macerate the strawberries with sugar and let them sit to draw out natural juices, creating a glossy sauce.
- Add Topping Right Before Serving: This keeps the cheesecake surface clean and prevents sogginess.
- For Clean Cheesecake Slicing: You can dip your knife in hot water and wipe clean between slices for bakery-style cuts.
Frequently Asked Questions:
Absolutely! Cheesecake actually tastes better after chilling. For best results, make it 1 day in advance and refrigerate overnight to allow flavors to develop and the cheesecake to set.
A 9-inch springform pan works best for this recipe, allowing the cheesecake to bake evenly and release cleanly.
Yes. Fresh strawberries work beautifully, especially in peak season. Simply slice, sugar, and macerate them as directed to create the topping.
Lumps usually happen when the cream cheese is too cold. Always soften fully before mixing, and beat it alone first until completely smooth before adding other ingredients.
No. This recipe is designed to bake successfully without a traditional water bath. However, adding a pan of hot water to the oven can help create a more humid environment and reduce cracking.
To make The Ultimate Cheesecake vegan, replace the dairy and eggs with plant-based alternatives while keeping the same creamy texture. Use vegan cream cheese (such as almond- or cashew-based) in place of regular cream cheese, full-fat coconut cream or dairy-free sour cream instead of sour cream, melted vegan butter for the crust, and a plant-based egg substitute like cornstarch slurry, arrowroot powder, or a commercial egg replacer to help the filling set. Choose vegan graham crackers (some contain honey) and ensure your sugar is vegan if desired. Bake as directed, but allow extra chilling time. For the strawberry topping, simply use fresh or frozen strawberries with sugar and vanilla.
To make The Ultimate Cheesecake gluten-free, swap the traditional graham crackers in the crust for certified gluten-free graham crackers or gluten-free digestive biscuits, and confirm that all other packaged ingredients (like vanilla extract and sour cream) are labeled gluten-free to avoid cross-contamination. The cheesecake filling itself is naturally gluten-free since it contains no flour. Prepare and bake as directed, and for the best texture, press the gluten-free crust firmly into the pan and chill well before adding the filling to help it hold together when sliced.
Similar Recipes
Craving something similar? Try my No-Bake Cheesecake.
Wanting something a little different? Make my No-Bake Chocolate Cheesecake next.
Can’t get enough of cheesecake? Make these highly-rated desserts: Strawberry Cheesecake Dip, Oreo Cheesecake Bites, Cheesecake Taquitos, and Funfetti Cheesecake Pudding Cookies.
Have you made this Ultimate Cheesecake recipe? 🍰
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #UltimateCheesecake #StrawberryCheesecake
The Ultimate Cheesecake
Ingredients
Crust
- 2 cups finely crushed graham crackers about 30 squares
- 1 Tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup salted butter, melted
Ultimate Cheesecake Filling
- 2 blocks (8 ounces, each) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 pint sour cream
- dash of vanilla extract
- 1 Tablespoon lemon zest
Homemade Strawberry Topping
- 1 10-ounce bag of frozen sliced strawberries, thawed OR 1 pint fresh strawberries, sliced
- 3-4 Tablespoons sugar
- ½ teaspoon vanilla
Instructions
For The Crust
- Preheat oven to 325 degrees F. In a mixing bowl, combine crust ingredients together with a fork until evenly moistened. Spray a 9-inch springform pan with non-stick spray.
- Pour crumbs into the pan, and using the bottom of a measuring cup or smooth bottom of a glass cup, press crumbs into the bottom and 1-inch up along sides. Refrigerate crust while you prepare the filling.
For The Ultimate Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on low speed for one minute, or until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly just until combined. Do not over-mix! Gradually, add in sugar and beat until creamy. (About 1 minute)
- Add sour cream, vanilla and lemon zest. Periodically, scrape down sides of bowl and beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-filled pan and smooth top with a spatula.
- Bake for 45 to 50 minutes. (Be careful not to over-bake!) The center will still be slightly jiggly. Note: It will firm up while it chills. Let cool for 30 minutes, and then loosely cover with Saran Wrap and chill in the refrigerator for at least 4 hours. Carefully loosen the sides of the cheesecake from the pan with a thin spatula or knife, and then carefully remove the sides of the pan.
For The Homemade Strawberry Topping
- Pour sliced strawberries and vanilla into a medium bowl. Sprinkle sugar over the top. Mix and slightly smash the strawberries with a fork. Cover and store in refrigerator for at least 1-2 hours. Serve over cheesecake!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
Looks delish Holly! I feel the same way about store bought cheesecake (and pretty much every other dessert). I love making homemade cheesecake and this one looks like a winner. LOVE the strawberry sauce!
My daughter has been begging for a good cheesecake. Store boughten just doesn’t work for us. I’ve just printed this recipe and plan on making it. This looks perfect.
My daughter has been begging for a good cheesecake. Store boughten just doesn’t work for us. I’ve just printed this recipe and plan on making it. This looks perfect.
We are HUGE cheesecake lovers in this family! This looks amazing and I love that little drizzle of strawberry on top – perfect!! I’m sharing this one with everyone over on facebook. I just heard it was one of those fun food holidays today – National Cheesecake Day! LOL =)
mmm, I adore cheesecake! This one looks fabulous
Mal @ The Chic Geek
This looks perfect, so creamy and light!
so simple, so gorgeous.
This is a gorgeous cheesecake, so rich, and amazing. I love the strawberry topping, too.
I’m usually too impatient to make cheesecake, but this one looks like it is worth the wait. I like your new picture of you and the hubby! Did you chop your hair or is it just behind you?
Thanks everyone! Jenn- I’m too chicken to cut my hair.. Ha! Its hard to see cause its behind me
It looks positively sinful! I would enjoy every single bit!
Cheesecake is one of my most favorite desserts in the world…and topped with strawberries? Yummers!!!!! Thanks for sharing…and educating us about Nat’l Cheesecake Day. =)
We adore eating cheesecake, but hate to pay the price of one in the store that doesn’t taste very good. It has become a joint effort with my hubby when we do make them…I love that!!!! This one looks so good and I love that you made your own strawberry topping too:-)
Deliciously perfect looking slice!
I’ve been trying out different cheesecake recipes lately but haven’t made it to Tyler Florence’s recipe yet. Your pictures are making my mouth water!
Visiting from Trick or Treat Tuesday – such gorgeous photos of your cheesecake! We love cheesecakes at our house … our preferred dessert, above regular cakes, etc.
Hi ~~ I made 4 -6′ cheesecakes using this recipe. I swirled home made raspberry sauce through out them and made a cocoa graham cracker crust. The taste was awesome!! Easy recipe, great texture! The chocolate and the raspberry flavors complimented the mellow richness of the cheese! Had to freeze 3 of them so I wouldn’t eat cheesecake everyday!!
I made this yesterday and it was delicious! My first ever cheesecake attempt! Substituted raspberries for strawberries. Thanks for the great recipe! I will definitely be doing this one again 🙂