Strawberry Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 cups fresh strawberries, sliced
1/4 cup strawberry jam or preserves
1 tablespoon lemon juice
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract and eggs, one at a time, beating well after each addition.
Pour the cream cheese mixture into the pan over the crust.
Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
In a small saucepan, combine the sliced strawberries, strawberry jam, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down into a sauce. Let it cool.
Before serving, pour the strawberry sauce over the cheesecake and garnish with fresh strawberries.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including refrigeration)
Kcal: 400 kcal | Servings: 8 servings
