Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1½ cups fresh strawberries, sliced
- ½ cup strawberry jam, warmed
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter; press firmly into bottom of 9-inch springform pan.
- Beat cream cheese until smooth; add sugar and vanilla, mix until combined.
- Add eggs one at a time, beating just until incorporated; stir in sour cream.
- Pour filling over crust and smooth top.
- Bake 45–50 minutes until center is just set; turn off oven, crack door, and let cheesecake cool inside 1 hour to prevent cracking.
- Refrigerate at least 4 hours or overnight until fully chilled.
- Arrange sliced strawberries on top and brush with warmed strawberry jam for glossy finish before serving.
Notes
- Mix sliced strawberries into filling for bursts of fruit.
- Add a splash of lemon juice to cream cheese mixture for extra flavor.
- Use chocolate cookie crust instead of graham cracker crust for a richer twist.
- Substitute blueberries or raspberries for seasonal variation.
- Store covered in fridge up to 5 days.
- Freeze (without topping) up to 2 months; thaw before adding topping.
- Prevent cracks by avoiding overmixing and cooling gradually.
- Frozen strawberries should be thawed and drained to avoid excess liquid.
- No-bake option: skip eggs, fold in whipped cream, chill until set.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking, chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
