Description
A delightful dessert combining creamy cheesecake and fresh strawberries, topped with a crunchy strawberry cookie crumble.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, pureed
- 1 cup strawberry cookie crumble (for topping)
Instructions
- Preheat the oven to 325°F (163°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl. Press this mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese and sugar together until smooth in another bowl.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until well combined.
- Fold in the pureed strawberries gently to mix.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 55-60 minutes until the center is set but still slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
- Top with strawberry cookie crumble before serving.
Notes
Avoid overmixing to keep the texture light and fluffy. Ensure cream cheese is at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg