For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter

For the filling:

  • 24 oz cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the topping:

  • 2 cups sliced fresh strawberries
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1/4 cup water


  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes, then remove from the oven and let cool.
  4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  5. Add in the sugar and continue to beat until well combined.
  6. Beat in the eggs, one at a time, then stir in the vanilla extract, sour cream, and heavy cream.
  7. Pour the cheesecake filling into the cooled crust.
  8. Bake the cheesecake for 60-70 minutes, or until the center is almost set.
  9. Remove from the oven and let cool to room temperature.
  10. While the cheesecake is cooling, prepare the strawberry topping. In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water.
  11. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries are soft, about 10 minutes.
  12. Remove from the heat and let cool.
  13. Spread the strawberry topping over the cooled cheesecake, cover with plastic wrap, and refrigerate for at least 2 hours before serving.

Enjoy your delicious Strawberry Cheesecake!

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