Homemade Strawberry Cheesecake
A delightful and creamy strawberry cheesecake with a buttery graham cracker crust, bursting with fresh strawberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 oz cream cheese
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh strawberries (sliced)
- 1.5 cups graham cracker crumbs
- 1/2 cup butter (melted)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- In a mixing bowl, combine melted butter and graham cracker crumbs. Press firmly into the bottom of the pan and bake for 10 minutes. Allow to cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth, then add sour cream, vanilla, and eggs, mixing until combined.
- Gently fold in sliced strawberries.
- Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 50-60 minutes in a water bath.
- Let the cheesecake cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with more fresh strawberries or drizzle with strawberry sauce.
Notes
Ensure all dairy products are at room temperature for a smoother blend. Avoid overmixing to keep the cheesecake light and fluffy.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
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