Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon lemon juice
- ½ cup heavy cream
For the Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- ½ cup water
Instructions
In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir until the mixture is evenly coated and the crumbs are slightly damp. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or your hands to firmly press the crust into place. Bake at 350°F (175°C) for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it becomes smooth and creamy. Add the sugar and vanilla extract, and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Then, add the sour cream and lemon juice, mixing until fully incorporated. Finally, pour in the heavy cream and beat for another 1-2 minutes until the filling is smooth and slightly thickened.
Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Bake at 325°F (165°C) for 50-60 minutes, or until the edges are set and the center is still slightly wobbly. It will continue to firm up as it cools. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. After that, remove it from the oven and allow it to cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
While the cheesecake is chilling, prepare the strawberry topping. In a small saucepan, combine the strawberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let the topping cool to room temperature. Once cool, spread the strawberry topping over the chilled cheesecake.
Before serving, garnish the cheesecake with additional fresh strawberry slices around the edges. For the perfect slice, run a knife around the edge of the springform pan before removing the sides. Slice and enjoy this luscious strawberries and cream cheesecake, perfect for any celebration or indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350
- Sugar: 22g
- Fat: 22g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g