Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter (melted)
- For the filling: 24 oz cream cheese (softened), 1 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream
- For the topping: 1 ½ cups fresh strawberries (sliced), 2 tablespoons strawberry jam or preserves, optional mint leaves for garnish
Instructions
- Combine graham cracker crumbs, sugar, and melted butter; press into a 9-inch springform pan and chill for 15 minutes.
- Beat softened cream cheese until smooth, gradually add sugar, then beat in eggs one at a time. Mix in vanilla and sour cream. Pour over crust.
- Bake at 325°F (163°C) for 55-60 minutes until edges are set. Cool completely in the pan.
- Top cooled cheesecake with sliced strawberries and warm strawberry jam. Garnish with a drizzle of honey or chocolate, if desired.
- Refrigerate at least 4 hours or overnight. Garnish with fresh mint before serving for an elegant touch.
Notes
- Ensure all ingredients are at room temperature for a smooth filling.
- Use high-quality cream cheese for richer flavor and better texture.
- For a gluten-free version, substitute graham crackers with gluten-free cookies or crackers.
- Can be frozen slices wrapped in plastic wrap for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 350 kcal Kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg