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Strawberry Cheesecake
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Strawberry Cheesecake

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Indulge in a classic strawberry cheesecake, featuring a buttery graham cracker crust, a creamy cheesecake filling, and a sweet strawberry topping. The combination of textures and flavors creates a delightful dessert experience. This recipe is perfect for special occasions and gatherings, as it's sure to impress with its elegant presentation and decadent taste. With a balance of sweet and tangy flavors, this strawberry cheesecake is a treat for the senses.

Time Cook
55
Level
Intermediate
Calories
420
Allergens
Dairy, Gluten, Eggs, Soy

Ingredients

1 1/2 cups cups
Graham cracker crumbs
90 Calories
1 1/2 cups cups
Granulated sugar
300 Calories
1/2 cup cups
Melted butter
100 Calories
16 ounces ounces
Cream cheese
320 Calories
2 eggs
Large eggs
140 Calories
1 cup cups
Sour cream
100 Calories
1 teaspoon teaspoons
Vanilla extract
0 Calories
2 cups cups
Strawberries
100 Calories
1/4 cup cups
Confectioners' sugar
50 Calories

Step-by-Step Instructions

1
Preheat the oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly browned. Let it cool completely.
2
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Beat in the granulated sugar, sour cream, and vanilla extract.
3
Pour the cheesecake batter into the prepared pan over the cooled crust. Bake for 55-60 minutes or until the edges are set and the center is just slightly jiggly. Let it cool in the pan for 1 hour, then run a knife around the edges and release the springform. Let it cool completely on a wire rack.
4
In a blender or food processor, puree the strawberries and confectioners' sugar until smooth. Strain the seeds out of the mixture. Spread the strawberry sauce over the cooled cheesecake and arrange sliced strawberries on top.

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