Ingredients

	1 1/2 cups (150g) Graham cracker crumbs For the Crust
	1/4 cup (50g) Granulated sugar For the Crust
	1/2 cup (113g) / melted Unsalted butter For the Crust
	3 (8 oz) packages / softened Cream cheese For the Filling
	1 cup (200g) Granulated sugar For the Filling
	1 teaspoon Vanilla extract For the Filling
	3 Large eggs For the Filling
	1 cup (240ml) Sour cream For the Filling
	1/4 cup (60ml) Heavy cream For the Filling
	2 cups / hulled and sliced Fresh strawberries For the Topping
	1/4 cup (50g) Granulated sugar For the Topping
	1 tablespoon Cornstarch For the Topping
	1/4 cup (60ml) Water For the Topping

Nutritional information

531kcal

Calories

43g

Carbs

Protein

37g

Fat

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Strawberry Cheesecake

Name: Strawberry Cheesecake
Prep time: 30 min
Ingredients: Graham cracker crumbs: 1 1/2 cups (150g); Granulated sugar: 1/4 cup (50g); Unsalted butter: 1/2 cup (113g) / melted; Cream cheese: 3 (8 oz) packages / softened; Granulated sugar: 1 cup (200g); Vanilla extract: 1 teaspoon; Large eggs: 3; Sour cream: 1 cup (240ml); Heavy cream: 1/4 cup (60ml); Fresh strawberries: 2 cups / hulled and sliced; Granulated sugar: 1/4 cup (50g); Cornstarch: 1 tablespoon; Water: 1/4 cup (60ml)

10 hrs
Medium

Ingredients

1 1/2 cups (150g) Graham cracker crumbs
For the Crust
1/4 cup (50g) Granulated sugar
For the Crust
1/2 cup (113g) / melted Unsalted butter
For the Crust
3 (8 oz) packages / softened Cream cheese
For the Filling
1 cup (200g) Granulated sugar
For the Filling
1 teaspoon Vanilla extract
For the Filling
3 Large eggs
For the Filling
1 cup (240ml) Sour cream
For the Filling
1/4 cup (60ml) Heavy cream
For the Filling
2 cups / hulled and sliced Fresh strawberries
For the Topping
1/4 cup (50g) Granulated sugar
For the Topping
1 tablespoon Cornstarch
For the Topping
1/4 cup (60ml) Water
For the Topping

Directions

Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter. Press this mixture into the bottom of a 9-inch springform pan to create the crust.
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
Gradually add the granulated sugar and continue to beat until the mixture is well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Finally, mix in the sour cream and heavy cream until the filling is smooth and creamy.
Pour the cream cheese filling over the crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about an hour.
After it has cooled, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight.
In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally until the mixture thickens and the strawberries break down.
Allow the strawberry topping to cool, and then refrigerate until you’re ready to use it.
Before serving, spread the strawberry topping over the chilled cheesecake.
You can also garnish with additional fresh strawberries if desired.