Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries, chopped
- Optional toppings: whipped cream, chocolate shavings, additional fruit
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl until evenly moistened.
- Press the mixture firmly into the bottom of a springform pan and bake for 10 minutes until golden.
- Let the crust cool.
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add in granulated sugar gradually until blended.
- Incorporate the sour cream and vanilla extract until creamy.
- Chop fresh strawberries and fold them gently into the cheesecake filling.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes until the edges are set and the center jiggles slightly.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Unmold the cheesecake, top with additional strawberries, and serve.
Notes
Use a water bath for even baking and prevent cracks. Make sure all ingredients are at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian