Description
A luscious strawberry cheesecake featuring a creamy filling, crunchy graham cracker crust, and fresh strawberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh strawberries, hulled and sliced
- 1 cup strawberry glaze
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl.
- Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- Beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add 1 cup sugar and the vanilla extract, blending until well combined.
- Introduce the eggs one at a time, mixing at low speed after each addition.
- Pour the cream cheese mixture over the prepared crust.
- Bake for 55-60 minutes, until the center is set with a slight jiggle and edges are lightly browned.
- Cool at room temperature, then refrigerate for at least 4 hours.
- Top with sliced strawberries and drizzle with strawberry glaze before serving.
Notes
Cheesecake tastes better the next day; consider making it in advance. You can create mini cheesecakes in muffin tins for quicker prep.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg