Description

This strawberry cheesecake is a luscious dessert that combines a creamy filling with a buttery graham cracker crust and fresh strawberries, creating an irresistible treat. Perfect for any occasion, this recipe is simple to follow and offers a delightful balance of sweetness and tartness.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¾ cup granulated sugar, divided
16 oz cream cheese, softened
1 cup sour cream
2 cups fresh strawberries, hulled and chopped
2 tsp vanilla extract
3 large eggs, at room temperature

Instructions

Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press mixture into the bottom of a springform pan and bake for 10 minutes until golden.
In a large bowl, beat cream cheese until smooth. Add sour cream, remaining sugar, and vanilla extract; mix well. Incorporate eggs one at a time without overmixing.
Gently fold in chopped strawberries into the mixture.
Pour filling over cooled crust and spread evenly. Bake for 55-60 minutes until edges are set but center is slightly jiggly.
Turn off the oven and leave cheesecake inside with the door ajar for an hour to cool gradually.
Chill in the refrigerator for at least four hours or overnight. Before serving, top with fresh strawberries.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (120g)
Calories: 380
Sugar: 25g
Sodium: 300mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: Feel free to substitute strawberries with other fruits like raspberries or blueberries for delicious variations. For an extra zing, add a splash of lemon juice to the filling before baking. Store leftovers in an airtight container in the fridge for up to five days.