Description
A creamy and rich strawberry cheesecake with a buttery graham cracker crust, topped with fresh strawberry sauce.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour filling over crust. Bake for 50-55 minutes until center is almost set. Cool completely.
- For the strawberry sauce: In a saucepan, combine strawberries, water, 1/4 cup sugar, and cornstarch. Cook over medium heat until thickened, about 10 minutes. Cool slightly, then spread over cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.