Description
A rich and creamy strawberry cheesecake that combines a buttery graham cracker crust with a smooth cream cheese filling and fresh strawberry topping.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, sliced
- 1/2 cup strawberry glaze (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese with a mixer until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just blended.
- Stir in sour cream until smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for about 60 minutes or until the center is set.
- Remove from the oven and let it cool for an hour.
- Chill in the fridge for at least 4 hours or overnight.
- Top with sliced strawberries and optional strawberry glaze before serving.
Notes
For a firmer cheesecake, bake it a few minutes longer. Serve with fresh whipped cream or a scoop of ice cream for an extra treat.
