Strawberry Crunch Cheesecake Delight
A delightful cheesecake with a creamy filling and a crunchy graham cracker crust, complemented by fresh strawberries, perfect for any occasion.
Ingredients
For the crust
- 2 cups crushed graham crackers Provides a sweet and buttery base.
- 1/2 cup unsalted butter, melted Binds the crust and adds moisture.
- 1/4 cup granulated sugar Adds sweetness to the crust.
For the cheesecake filling
- 16 oz cream cheese, softened Brings rich and creamy texture.
- 1 cup granulated sugar Balances the flavors and sweetness.
- 1 teaspoon vanilla extract Enhances flavor with warmth.
- 1 cup sour cream Adds tanginess for a creamy base.
- 1 cup fresh strawberries, sliced Offers natural sweetness and vibrant color.
- 1/2 cup whipped cream for topping Adds a fluffy finish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, combine crushed graham crackers, melted butter, and 1/4 cup sugar. Mix well and press into the bottom of a 9-inch springform pan.
- In another bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and sour cream, mix until combined.
- Gently fold in sliced strawberries into the cheesecake mixture.
- Pour the cheesecake filling over the crust, smoothing the top.
Baking
- Bake the cheesecake for 50-60 minutes, until the center is set but slightly jiggly.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, top with whipped cream and additional strawberries.
Notes
For best results, use softened cream cheese and allow the cheesecake to cool completely before refrigerating. Fresh strawberries are preferred for best flavor.