Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- ¼ cup sugar (for topping)
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
- In a separate large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Mix in sour cream until well combined.
- Pour the filling over the crust and bake for 50-60 minutes until slightly jiggly in the center.
- Let cool for 1 hour in the oven, then cool on a wire rack. Refrigerate for at least 6 hours.
- To prepare the topping, combine fresh strawberries, sugar, and cornstarch in a bowl. Let sit for 30 minutes.
- Once cheesecake is chilled, top with strawberry mixture and serve.
Notes
For freezing, cool and wrap tightly in plastic wrap and aluminum foil. Best consumed within 6 weeks for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 456
- Sugar: 30g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg