Ingredients
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- 2 cups strawberries, hulled and cooked
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup heavy cream
Instructions
- Prepare the Strawberry Sauce: In a small saucepan, combine strawberries, ½ cup granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the strawberries become tender, then mash into a puree and cool.
- Bake the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and ¼ cup sugar, press into a 9-inch springform pan. Bake for 8-10 minutes until golden brown, then cool completely.
- Make the Cheesecake Filling: Beat softened cream cheese and remaining ¼ cup granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract, sour cream, and heavy cream until silky. Pour over cooled crust and dollop strawberry sauce on top, swirling it gently.
- Bake the cheesecake in a water bath for 55-65 minutes until edges are set. Cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 6 hours or overnight.
Notes
For the best texture, chill overnight and serve cold. Consider using gluten-free crumbs for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg