Irresistible Strawberry Topped Cheesecake Dessert
A creamy cheesecake with a buttery graham cracker crust and vibrant strawberry topping, perfect for any occasion.
Ingrédients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 1 cups granulated sugar
- 4 packages cream cheese, softened (8 oz each)
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1 cups sour cream
For the strawberry topping
- 1 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar for strawberries
- 1 tablespoon lemon juice
Instructions
Preparation
- Gather all the necessary ingredients.
Cook the Base
- Combine the graham cracker crumbs and melted butter and press evenly into the bottom of a 9-inch springform pan.
- Preheat the oven to 325°F (165°C) and bake the crust for about 10 minutes. Let it cool completely.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Mix in the vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Fold in the sour cream gently.
Bake the Cheesecake
- Pour the mixture over the cooled crust and spread evenly.
- Bake for 55-60 minutes until set and edges are slightly puffed.
Cool and Chill
- Gradually cool the cheesecake in the oven with the door slightly ajar for about 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Prepare Strawberries
- Toss sliced strawberries with sugar and lemon juice, letting them sit for 15-20 minutes.
Serve
- Release the cheesecake from the springform pan and top with the strawberry mixture just before serving.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen without the topping for up to 2 months.