Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter (melted)
- For the filling: 16 oz cream cheese (softened), ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream
- For the topping: 1 cup fresh strawberries (sliced), ¼ cup strawberry jam, optional fresh mint leaves for garnish
Instructions
- Combine graham cracker crumbs and sugar in a mixing bowl. Pour in melted butter and stir until resembling wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes and let cool completely.
- Beat the cream cheese until smooth. Add sugar and mix well. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.
- Pour cream cheese filling over the cooled crust and spread evenly. Bake at 325°F (160°C) for 50-60 minutes or until edges are set and center jiggles slightly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Heat strawberry jam until melted, then arrange sliced strawberries on top of the cheesecake. Pour warm jam over strawberries and garnish with mint leaves if desired.
Notes
- Store the cheesecake covered in the refrigerator for 3-4 days or freeze slices for up to 2 months.
- For added flavor, you can drizzle chocolate or caramel sauce on top before serving.
- Feel free to substitute frozen strawberries, ensuring they are thawed and drained well.
- 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: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg