Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam (for glaze)
Instructions
- Combine graham cracker crumbs with melted butter and press into a 9-inch springform pan to form a crust. Chill for 15 minutes.
- Beat the cream cheese until smooth. Gradually add sugar and vanilla extract, mixing well.
- Add eggs one at a time, beating after each addition, then fold in sour cream.
- Pour the filling over the chilled crust and smooth the top.
- Preheat oven to 325°F (160°C) and bake for 50-60 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour, then refrigerate for at least 4 hours.
- Spread strawberry jam on top of the cheesecake and arrange sliced strawberries on top.
- For a glossy finish, brush strawberries lightly with more jam before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, chill before serving and consider topping with whipped cream or mint.
- This cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg