Description
A rich and creamy classic baked cheesecake topped with fresh strawberries. Perfect for special occasions or as a timeless dessert centerpiece.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 1 lb fresh strawberries, hulled and halved
- 1/4 cup strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and heavy cream until mixture is smooth and creamy.
- Pour filling over cooled crust and smooth the top.
- Bake in a water bath for 55–65 minutes, or until center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Remove from oven and chill in the fridge for at least 4 hours or overnight.
- Top with fresh strawberries before serving. Optionally, warm strawberry jam and brush over berries for a glossy finish.
Notes
- Use room-temperature ingredients for a smooth batter.
- A water bath helps prevent cracking.
- Let the cheesecake chill overnight for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg