Description
A creamy delight filled with luscious strawberries and a buttery graham cracker crust, perfect for any gathering or cozy night in.
Ingredients
Scale
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- Prepare the Strawberry Sauce by combining hulled strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat for 5-7 minutes.
- Break the berries into a puree, then stir in the cornstarch slurry and cook until thickened.
- Set aside to cool.
- Preheat your oven to 325°F (160°C).
- Mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes; then cool.
- Beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mix in vanilla extract, sour cream, and heavy cream until just combined.
- Pour the cheesecake filling onto the crust.
- Drop spoonfuls of strawberry sauce and gently swirl with a knife.
- Bake for about 60 minutes, or until edges are set and center jiggly; let cool gradually.
- Chill in the refrigerator for at least 6 hours before serving.
Notes
Use low-fat cream cheese and sour cream for a lighter cheesecake. For a gluten-free version, use gluten-free graham cracker crumbs.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: strawberry cheesecake, dessert, creamy cheesecake