Description

A creamy, fruity, and indulgent cheesecake that blends velvety smooth cream cheese with fresh strawberries for a vibrant and delicious dessert perfect for any occasion.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
2 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar (for strawberry layer)
1 tbsp lemon juice

Instructions

Preheat the oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl until it resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan. Set aside.
In a large bowl, beat softened cream cheese until smooth (about 2–3 minutes).
Gradually add 1 cup sugar and mix until combined.
Add vanilla extract and mix.
Add eggs one at a time, mixing after each addition.
Fold in sour cream until smooth and creamy.
In a separate bowl, mix strawberries with ¼ cup sugar and lemon juice. Let sit for 10 minutes.
Gently fold the strawberry mixture into the cheesecake batter.
Pour filling over the crust and smooth the top.
Bake for 55–60 minutes until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let cool inside for 1 hour.
Cool at room temperature for another hour, then refrigerate for at least 4 hours or overnight.

Notes

Use room temperature ingredients to ensure a smooth filling. Avoid overmixing to prevent cracks. Let the cheesecake cool gradually for best results. For a creamier texture, consider using a water bath during baking.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 29g
Sodium: 310mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 140mg

Keywords: cheesecake, strawberry, dessert, creamy, velvet cheesecake