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Delicious strawberry cheesecake dessert topped with fresh strawberries

Irresistible Strawberry Topped Cheesecake Dessert

A creamy cheesecake with a buttery graham cracker crust and vibrant strawberry topping, perfect for any occasion.
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Préparation 30 minutes
Cuisson 1 heure 10 minutes
Temps total 1 heure 40 minutes
Portions: 12 servings
Plat: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Gather all the necessary ingredients.
Cook the Base
  1. Combine the graham cracker crumbs and melted butter and press evenly into the bottom of a 9-inch springform pan.
  2. Preheat the oven to 325°F (165°C) and bake the crust for about 10 minutes. Let it cool completely.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar until smooth.
  2. Mix in the vanilla extract.
  3. Add eggs one at a time, mixing well after each addition.
  4. Fold in the sour cream gently.
Bake the Cheesecake
  1. Pour the mixture over the cooled crust and spread evenly.
  2. Bake for 55-60 minutes until set and edges are slightly puffed.
Cool and Chill
  1. Gradually cool the cheesecake in the oven with the door slightly ajar for about 1 hour.
  2. Chill in the refrigerator for at least 4 hours or overnight.
Prepare Strawberries
  1. Toss sliced strawberries with sugar and lemon juice, letting them sit for 15-20 minutes.
Serve
  1. Release the cheesecake from the springform pan and top with the strawberry mixture just before serving.

Notes et conservation

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.