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| Savor the perfect taste of tangy strawberries and velvety cheese in this gorgeous summertime dessert. Photo: KamranAydinov, Freepik |
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This delicious cheesecake with a golden Graham cracker crust border is topped with fresh strawberries and strawberry syrup. The classic combination of tangy strawberry and soft cream cheese will give you a heavenly taste experience. Enjoy this perfect summertime dessert with your friends and family!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 6 hours (including chilling)
Servings:12
Yield: One 9-inch cheesecake
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Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup strawberry syrup
For the Topping
- 1 cup strawberry syrup
- 1 pint fresh strawberries, sliced
More Recipe: Strawberry Almond Cheesecake
Instructions
Step 1
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
Step 2
Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Beat in the eggs, one at a time, until the mixture is creamy and smooth. Pour the filling over the cooled crust.
Step 3
Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Step 4
In a saucepan, combine chopped strawberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally. Remove from heat and let the strawberry syrup cool.
Step 5
Once the cheesecake has cooled, spread the strawberry syrup evenly over the top. Arrange sliced strawberries on top of the syrup.
Step 6
Once the cheesecake is cool, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. When ready to serve, spoon the cooled strawberry sauce over the top of the cheesecake. Garnish with additional fresh strawberries.
Nutrition Information (Per Serving)
- Calories: 432kcal
- Total Fat: 29g
- Saturated Fat: 17g
- Cholesterol: 126mg
- Sodium: 283mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 29g
- Protein: 6g
Sensitivities: The recipe includes butter, cream cheese, and sour cream. You can substitute with dairy-free alternatives such as vegan butter, vegan cream cheese, and coconut cream. The Graham cracker crumbs used in the crust contain wheat. If you have gluten intolerance, use gluten-free Graham crackers.
Allergens: This recipe contains eggs. If you're allergic to eggs, use an egg substitute that works well for baking.
More Recipe: Simple Strawberry Chamomile Cheesecake
Note: Nutrition information may vary depending on the brand of ingredients used and any optional additions or substitutions.
