Description
A delicious and creamy strawberry cheesecake topped with fresh strawberries and strawberry preserves.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup strawberry preserves
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- Stir in the sour cream until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, or overnight for best results.
- Before serving, top the cheesecake with sliced strawberries and drizzle with strawberry preserves.
Notes
- For a chocolate twist, add 1/2 cup of melted chocolate to the cream cheese mixture before baking.
- For a no-bake version, substitute the cream cheese with whipped cream cheese and set the cheesecake in the refrigerator for 6 hours instead of baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 30g
- Protein: 6g