Description
A rich and creamy Strawberry Cheesecake topped with fresh strawberries and strawberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 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 the oven to 325°F (165°C). Grease a 9-inch springform pan to prevent sticking.
- In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter; mix well. Press the mixture evenly into the bottom of the prepared springform pan to form a solid crust.
- Beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sugar and the vanilla extract, mixing well. Then, add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Finally, stir in the sour cream until the mixture is creamy and well combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and slightly jiggles in the center.
- Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 240 minutes (or preferably overnight) to firm up and enhance the flavors.
- Serve the chilled cheesecake topped with fresh strawberry slices and a drizzle of strawberry sauce for added sweetness.
Notes
For best flavor, refrigerate the cheesecake overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg