Description
A creamy, rich strawberry cheesecake with a buttery graham cracker crust. This dessert is perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from oven and let cool.
- In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth.
- Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 50-60 minutes, or until the center is almost set.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- For the topping, combine sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Let sit for 15-20 minutes to allow juices to release.
- Spoon the strawberry topping over the chilled cheesecake before serving.
Notes
- For a smoother cheesecake, make sure your cream cheese is at room temperature.
- Do not overbeat the eggs, as this can incorporate too much air and cause cracks.
- To prevent cracks, avoid opening the oven door frequently during baking.
- Leftover cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg