Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- ½ cup strawberry jam
- Optional: fresh mint leaves for garnish
Instructions
- Combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and chill.
- Beat the softened cream cheese until smooth. Gradually add sugar and mix until fluffy.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla and fold in sour cream.
- Pour the mixture over the crust and bake at 325°F (160°C) for 55-60 minutes until edges are set and center is jiggly.
- Turn off the oven and let the cheesecake cool inside to prevent cracks. Refrigerate for at least 4 hours or overnight.
- Heat strawberry jam with a splash of water until smooth, then add sliced strawberries and cook briefly. Allow to cool before spreading over the cheesecake.
- Spread the strawberry sauce on top, garnish with whole strawberries or mint leaves, and serve with whipped cream if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the cheesecake wrapped tightly in plastic wrap for up to 1 month.
- Let frozen cheesecake thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg