Strawberry Topped Cheesecake Dessert
A creamy cheesecake topped with fresh strawberries, perfect for any occasion.
Ingredients
Crust ingredients
- 1.5 cups 1 ½ cups graham cracker crumbs You can use gluten-free graham cracker crumbs for a gluten-free version.
- 0.5 cups ½ cup unsalted butter, melted
Filling ingredients
- 1 cup 1 cup granulated sugar
- 4 packages 4 (8 oz) packages of cream cheese, softened Use vegan cream cheese for a dairy-free option.
- 1 teaspoon 1 teaspoon vanilla extract
- 4 large 4 large eggs Use flax eggs or substitutes for a vegan option.
- 1 cup 1 cup sour cream Greek yogurt can be used for a similar tangy flavor.
Topping ingredients
- 1 cup 1 cup fresh strawberries, hulled and sliced Fresh strawberries are recommended for the best flavor.
- 2 tablespoons 2 tablespoons sugar (for strawberries) Adjust to taste.
- 1 tablespoon 1 tablespoon lemon juice
Instructions
Preparation
- Gather all ingredients and ensure cream cheese is softened.
- Preheat oven to 325°F (165°C).
Making the Crust
- Combine graham cracker crumbs with melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and set aside to cool.
Making the Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and mix until combined.
- Add eggs one at a time, mixing on low speed.
- Fold in sour cream until just combined.
Baking the Cheesecake
- Pour batter over the cooled crust in the springform pan.
- Bake for 55-60 minutes until center is set but slightly jiggly.
- Cool in the oven with the door slightly ajar for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Topping and Serving
- In a bowl, mix together sliced strawberries with sugar and lemon juice.
- Top chilled cheesecake with strawberry mixture before serving.
Notes
Store leftover cheesecake covered in the refrigerator for up to 5 days. You can freeze it for up to 3 months. Thaw in the refrigerator before serving.