Description
A rich and smooth baked strawberry cheesecake with a buttery graham cracker crust, topped with fresh strawberries for a delightful dessert.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, mix crushed graham crackers with melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add in sugar, sour cream, and vanilla. Mix until well combined. Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over the crust. Bake for about 50-60 minutes, or until the center is just set with a slight jiggle.
- Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours.
- Once chilled, slice fresh strawberries and arrange on top, and drizzle with strawberry sauce if desired.
- Slice and serve with whipped cream.
Notes
For best results, use room temperature cream cheese. Chill overnight for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg