Description
A luscious combination of strawberry shortcake and cheesecake, featuring a buttery graham cracker crust, creamy filling, and fresh strawberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry preserves
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a springform pan.
- Beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing well.
- Add eggs one at a time, mixing well after each. Stir in sour cream until smooth.
- Pour cheesecake batter over the crust. Bake for 50-60 minutes, until the center is set but slightly wobbly.
- Let cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Combine sliced strawberries with strawberry preserves and toss gently.
- Top the chilled cheesecake with the strawberry mixture and whipped cream before serving.
Notes
For best results, ensure cream cheese is at room temperature and avoid overmixing the eggs to prevent cracks. Store covered in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg