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Strawberry Cheesecake

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Strawberry Cheesecake is a classic, indulgent dessert that combines the creamy richness of cheesecake with the sweet, tangy flavor of fresh strawberries. With its buttery graham cracker crust, smooth cream cheese filling, and vibrant strawberry topping, this cheesecake is a showstopper for any occasion. Whether you’re serving it at a holiday gathering or enjoying a slice on a quiet afternoon, this dessert is sure to delight your taste buds and satisfy your sweet cravings.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes until golden brown, then set aside to cool.
  2. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until incorporated. Add the eggs one at a time, beating well after each addition. Finally, stir in the sour cream until smooth.
  3. Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggles when gently shaken. Let the cheesecake cool in the pan for about 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
  4. While the cheesecake is cooling, combine the sliced strawberries, sugar, and lemon juice in a bowl. Toss to coat, then refrigerate for at least 30 minutes to allow the strawberries to release their juices.
  5. Once the cheesecake is fully chilled, remove it from the springform pan. Top with the strawberry mixture just before serving. Slice, serve, and enjoy!

Notes

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen (without the topping) for up to 1 month.

If using frozen strawberries, thaw and drain them thoroughly before using.

If desired, add a layer of fruit inside the cheesecake by gently folding it into the batter before baking.

For a smoother cheesecake, make sure your cream cheese is softened and avoid overmixing after adding the eggs.

Nutrition

Find it online: https://yumntasty.com/strawberry-cheesecake/