Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 ½ cups fresh strawberries, sliced
- ½ cup strawberry jam (for topping)
Instructions
- Prepare the crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. - Make the filling:
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, and mix until combined. Beat in the eggs one at a time, mixing well after each addition. Finally, blend in the sour cream until the batter is silky. - Bake the cheesecake:
Preheat the oven to 325°F (163°C). Pour the filling over the chilled crust. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. - Chill:
Remove from the oven and refrigerate for at least 4 hours, or overnight for best results. - Top with strawberries:
Before serving, spread the strawberry jam over the top of the cheesecake. Arrange the sliced fresh strawberries on top for a beautiful finish. - Slice and enjoy!
Would you also like a version with a no-bake option too? 🍓