Description
A deliciously creamy cheesecake topped with a crunchy strawberry layer, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, pureed
- 1/4 cup powdered sugar
- 1 cup whipped cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large bowl, beat together the softened cream cheese and remaining granulated sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Stir in sour cream and mix until fully incorporated.
- Pour half of the cheesecake batter over the cooled crust.
- Add the pureed strawberries to the remaining batter and mix until well combined. Pour over the first layer.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and fresh strawberries.
Notes
- For a more intense strawberry flavor, you can add strawberry extract.
- Make sure to let the cheesecake cool completely before refrigerating to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: strawberry crunch cheesecake, cheesecake recipe, strawberry dessert, no-bake cheesecake, easy cheesecake