Ingredients and Weight:
- Graham cracker crumbs, 1 1/2 cups
- Sugar, 1/4 cup
- Unsalted butter, melted, 6 tablespoons
- Cream cheese, softened, 2 packages (8 ounces each)
- Sugar, 1 cup
- Large eggs, 3
- Sour cream, 1 cup
- Vanilla extract, 1 teaspoon
- Fresh strawberries, sliced, 3 cups
- Sugar, 1/4 cup
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, beating until fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- Pour cream cheese mixture onto the prepared crust. Bake for 45-50 minutes, or until the center is set.
- Allow the cheesecake to cool completely.
- In a small bowl, toss strawberries with 1/4 cup sugar. Let stand for 10 minutes to allow juices to release.
- Spread strawberry mixture over the cooled cheesecake. Refrigerate for at least 4 hours before serving.
Nutritional Information (per serving):
- Calories: 350
- Fat: 18g
- Protein: 7g
- Carbohydrates: 45g
- Sugar: 25g
Dish Characteristics:
- Creamy and velvety cheesecake
- Sweet and tart strawberry topping
- Crisp graham cracker crust
- Rich and satisfying
User Comments:
- "This cheesecake was a hit at our party! The strawberry topping was the perfect balance to the creamy cheesecake." - Sarah
- "I'm not a huge fan of cheesecake, but this pie was delicious. The strawberries added a refreshing twist." - Michael
- "The crust was perfectly crispy and the cheesecake was so smooth and flavorful. The strawberries were the perfect finishing touch." - Jessica
Special Precautions and Tips:
- Use high-quality cream cheese for the best flavor.
- Make sure the cream cheese is softened to room temperature before mixing to prevent lumps.
- Don't overbeat the cream cheese mixture, as this can make the cheesecake dense.
- Allow the cheesecake to cool completely before refrigerating to prevent cracks.
- Slice the cheesecake with a sharp knife to get clean cuts.
