Description
Creamy, rich strawberry cheesecake with a buttery graham cracker crust and a fresh strawberry topping.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan to form crust.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until smooth.
- Pour filling over crust and smooth the top.
- Bake for 55–65 minutes, until edges are set and center slightly jiggles.
- Turn off oven and leave cheesecake inside for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, arrange sliced strawberries on top. Optionally, warm strawberry jam and brush over berries for glaze.
- Slice with a hot knife for clean cuts and serve chilled.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix batter to avoid cracks.
- Wrap bottom of springform pan in foil if baking in water bath to prevent leaks.
- For a lighter version, substitute half the cream cheese with Greek yogurt.
- Leftover cheesecake keeps in fridge up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg