Description
A rich and creamy strawberry cheesecake with a buttery crust, topped with fresh strawberries and strawberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry sauce
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract; mix until combined.
- Add the eggs one at a time, mixing until just combined, then fold in sour cream until smooth.
- Pour the cheesecake filling over the crust and bake for 60-70 minutes, or until edges are set.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Serve with sliced strawberries and strawberry sauce on top.
Notes
For best results, use room temperature cream cheese and eggs. Avoid overmixing the batter to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg