Description
Indulge in the rich and creamy delight of this homemade Creamy Strawberry Cheesecake. A buttery graham cracker crust supports a luscious cheesecake filling, topped with a fresh strawberry compote for a burst of fruity flavor.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons sugar (for topping)
Instructions
- Prepare the Crust: Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the Filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time, then mix in sour cream and flour. Pour over crust and bake.
- Cool and Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Create the Topping: Cook strawberries, lemon juice, cornstarch, water, and sugar until thickened. Cool and spread over the chilled cheesecake.
Notes
- For a gluten-free version, use gluten-free graham crackers for the crust.
- You can use frozen strawberries for the topping—just thaw and drain before cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
