Strawberry Cheesecake
A creamy and decadent dessert featuring a buttery graham cracker crust, a luscious cream cheese filling, and vibrant strawberry flavors, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups of graham cracker crumbs Provides a delightful crunch.
- 1/3 cup 1/3 cup of granulated sugar
- 1/2 cup 1/2 cup of unsalted butter, melted Creates a rich, buttery base.
For the filling
- 16 ounces 16 ounces of softened cream cheese The star ingredient for a smooth filling.
- 1 cup 1 cup of granulated sugar
- 1 teaspoon 1 teaspoon of vanilla extract
- 3 large 3 large eggs Ensure they are added one at a time.
- 1 cup 1 cup of sour cream Adds slight tanginess.
- 0.5 cup 1/2 cup of pureed fresh strawberries Provides vibrant color and taste.
For garnishing
- 1 cup 1 cup of fresh sliced strawberries Adds a splash of color.
- 0.25 cup 1/4 cup of strawberry sauce Optional, for drizzling.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar and vanilla extract, mixing until creamy.
- Add the eggs one at a time, mixing on low speed.
- Stir in the sour cream and pureed strawberries until well blended.
Baking
- Pour the cheesecake filling over the crust in the pan.
- Bake for 50-60 minutes, until the center is set yet slightly jiggly.
- Turn off the oven, let the cheesecake cool inside with the door slightly ajar for about an hour.
- Transfer to the fridge and let chill for at least 4 hours, ideally overnight.
Serving
- Before serving, top with freshly sliced strawberries.
- Drizzle with strawberry sauce if desired.
Notes
Ensure all ingredients are at room temperature before starting. Avoid over-mixing the eggs to maintain a light texture.