Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 24 oz full-fat cream cheese, softened
- 1 cup sour cream
- 1 ½ cups fresh strawberries, chopped
- 2 tsp pure vanilla extract
- 3 large eggs, at room temperature
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a springform pan.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes until golden brown.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and mix well. Blend in sour cream and vanilla extract.
- Incorporate eggs one at a time, mixing gently after each addition.
- In a saucepan over medium heat, combine chopped strawberries with sugar until soft. Blend until smooth but maintain some texture.
- Pour half of the cheesecake filling over the crust, then drizzle half of the strawberry mixture on top, swirling gently with a knife. Repeat with remaining filling and strawberry mixture.
- Bake for 50-60 minutes until edges are set but center is slightly jiggly. Allow cooling in the oven for an hour before refrigerating for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 327
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg