Description
Indulge in this creamy strawberry cheesecake that combines a rich filling with a buttery graham cracker crust and fresh strawberry topping. Perfect for any occasion, this dessert is sure to impress family and friends alike!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
For the Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating)
- 1 tbsp lemon juice (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow it to cool.
- Make the Filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- Gradually add sugar and sour cream, mixing until combined.
- Add vanilla extract and eggs, one at a time, mixing just until incorporated.
- Bake the Cheesecake:
- Pour the filling into the cooled crust and spread evenly.
- Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door, and let it cool for an hour. Then refrigerate for at least 4 hours.
- Prepare the Strawberry Topping:
- In a bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for 15-20 minutes to macerate.
- Serve:
- Remove the cheesecake from the springform pan and top with the macerated strawberries just before serving.
Notes
- For best results, allow your cream cheese and eggs to come to room temperature before mixing.
- To prevent cracks, avoid overmixing and bake in a water bath if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 6g