Description
Enjoy a luscious Strawberry Cheesecake with a buttery graham cracker crust, creamy filling infused with fresh strawberries, and a sweet strawberry topping. This delightful dessert is perfect for any celebration and is sure to impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 cup fresh strawberries, pureed
- 1 tablespoon lemon juice
- 1 cup fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, packing it tightly and evenly.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Once the eggs are incorporated, add the sour cream, flour, pureed strawberries, and lemon juice. Mix until just combined.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will have a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a small bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss until the strawberries are well coated.
Notes
- For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
- You can substitute the fresh strawberries with other berries if desired.
- Ensure the cream cheese is at room temperature for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes