STRAWBERRY CHEESECAKE
INGREDIENTS
For the Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons (74 g) unsalted butter, melted
For the Cheesecake:
- 24 oz (680 g) cream cheese softened (use full-fat)
- 1 cup (200 g) granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
For the Topping:
- 1 ½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoon cornstarch see note
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter salted or unsalted
DIRECTIONS
- Preheat your oven to 325F (160C).
Graham Cracker Crust
-
In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar,1 Tablespoon light brown sugar,5 Tablespoons (74 g) unsalted butter, melted
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
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