Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the filling:
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the strawberry topping:
- 2 cups fresh strawberries, sliced
- ½ cup strawberry jam or preserves
- 1 tablespoon lemon juice
- Optional: fresh mint leaves for garnish
Instructions
- Make the crust by combining graham cracker crumbs and sugar, mixing in melted butter, and pressing into a springform pan. Bake at 325°F for 10 minutes and let cool.
- Prepare the filling by beating cream cheese until smooth, adding sugar, eggs, vanilla, and sour cream until combined. Pour over the cooled crust.
- Bake the cheesecake at 325°F for 50-60 minutes until the edges are set but the center jiggles. Cool inside the oven for an hour, then refrigerate for at least 4 hours.
- Prepare the strawberry topping by cooking sliced strawberries, strawberry jam, and lemon juice in a saucepan over medium heat until thickened. Cool and spread over chilled cheesecake.
Notes
- Use fresh strawberries for the best flavor.
- For gluten-free, substitute graham crust with gluten-free biscuits.
- This cheesecake can be made a day in advance for better flavor melding.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 28g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg