Description
A delightful strawberry cheesecake that perfectly balances creamy cheesecake with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 4 (8 oz) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup sour cream
- 1/2 cup fresh strawberries, sliced
- 1/4 cup sugar (for topping)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl; mix until crumbly and press firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese in a large bowl until smooth, then gradually add 1 cup sugar and vanilla extract. Add eggs one at a time, beating well after each addition, then stir in the sour cream until smooth.
- Pour the cheesecake filling over the crust in the springform pan and bake for 55-60 minutes, or until the center is set and slightly jiggles.
- Remove from the oven and let cool at room temperature.
- Mix sliced strawberries, 1/4 cup sugar, and lemon juice in a small bowl; let sit for about 10 minutes.
- Top the cooled cheesecake with the strawberry mixture and chill in the refrigerator for at least 4 hours before serving.
Notes
For best results, chill overnight. Use fresh strawberries for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg