Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 200g granulated sugar
- 250ml sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 250g fresh strawberries, hulled and sliced
- 50g powdered sugar (optional, for topping)
- Fresh mint leaves (for garnish, optional)
Instructions
- Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Using an electric mixer, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing thoroughly.
- Gradually add eggs one at a time, beating gently. Pour the filling over the chilled crust.
- Bake at 160°C (320°F) for 50-60 minutes until the edges are set but the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.
- Arrange sliced strawberries on top of the chilled cheesecake. Optionally, sprinkle with powdered sugar or brush with a glaze. Garnish with mint leaves.
Notes
- Use room temperature ingredients for a smooth filling.
- Chill the crust before adding the filling to ensure it stays firm.
- For best results, cool gradually in the oven to prevent cracks.
- Keep refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg