Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh strawberries, chopped
- For the Topping:
- 2 cups fresh strawberries, sliced
- ¼ cup strawberry jam
- 2 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream, then fold in chopped strawberries. Pour filling over cooled crust.
- Wrap the springform pan bottom in aluminum foil to prevent leaks. Place in a roasting pan and add hot water until halfway up the sides. Bake for 60-75 minutes until edges are set, but the center wobbles slightly. Let sit in the oven for an hour with the door ajar.
- Chill in the refrigerator for at least 4 hours, or overnight. Arrange sliced strawberries on top and brush with warmed strawberry jam mixed with water. Serve chilled and enjoy!
Notes
- Use full-fat cream cheese for a rich texture.
- Soften cream cheese before mixing to avoid lumps.
- Avoid overmixing to prevent cracks in the cheesecake.
- The water bath is crucial for even baking.
- Chill overnight for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 34g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg