Strawberry Cheesecake
Experience the heavenly blend of creamy cheesecake and fresh strawberries with our easy-to-make strawberry cheesecake recipe. This dessert is a crowd-pleaser, perfect for any occasion, from summer barbecues to family gatherings. With its luscious filling and buttery crust, each bite promises to be a delightful burst of flavor that leaves everyone wanting more.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar, divided
- 16 oz cream cheese, softened
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press into the bottom of a springform pan.
- Bake the crust for about 10 minutes until golden brown. Allow it to cool.
- In another bowl, beat softened cream cheese until smooth. Gradually mix in sour cream, remaining sugar (½ cup), lemon juice, and vanilla until creamy.
- Fold in chopped strawberries gently.
- Pour the filling over the cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
- Turn off the oven and crack the door open for gradual cooling; then chill in the fridge for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added flavor, incorporate lemon zest into the filling. - Substitute graham crackers with crushed Oreos for a different twist. - Store leftovers in an airtight container in the fridge for up to five days; best served chilled.