Description
Enjoy a luscious Strawberry Cheesecake featuring a buttery graham cracker crust, rich cream cheese filling, and a delightful strawberry crunch topping. This dessert is perfect for any celebration and is sure to impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 cup freeze-dried strawberries
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- ¼ cup powdered sugar
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- In a separate bowl, whisk together the sour cream and flour until smooth. Gradually add this mixture to the cream cheese mixture, mixing on low speed until well incorporated.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet to catch any drips.
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- Remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a food processor, pulse the freeze-dried strawberries until finely crushed.
- In a mixing bowl, combine the crushed strawberries, graham cracker crumbs, melted butter, and powdered sugar. Mix until crumbly.
- Set aside until ready to assemble.
- In a saucepan, combine the fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and let cool.
Notes
- For best results, refrigerate the cheesecake overnight.
- The strawberry sauce can be served warm or cold, depending on your preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes