Strawberry Cheesecake
This is a classic recipe that I personally cannot get enough of, cheesecake is my Absolute favorite dessert! Its everything you’d expect from a cheesecake.
If you like this recipe you may also like No Bake Strawberry Cheesecake or Strawberry Slab Pie.
Strawberry Cheesecake ~ The Best Strawberry Cheesecake Recipe
This recipe is amazing and full of creamy goodness. You can use this dish literally any time for any reason, Family coming over, after dinner treat, Backyard BBQ. Cheesecake never disappoints.
Ingredients Needed:
crust:
- graham cracker crumbs
- sugar
- butter, melted
filling:
- cream cheese, at room temperature
- sugar
- all purpose flour
- eggs
- vanilla
- sour cream
topping:
- strawberries (I used frozen, sliced)
- strawberry preserves
How To Make:
Preheat oven to 325 degrees.
Place graham cracker crumbs, sugar and melted butter into a small bowl and combine.
Press into a 9 or 10 inch springform pan.
Bake for 8 minutes.
Remove from oven and set aside to cool.
Place cream cheese into mixer bowl and beat with an electric mixer at medium speed until creamy.
Combine sugar and flour in a small bowl,add to cream cheese mixture and continue to beat until combined.
With mixer running, add eggs one at a time, beating until incorporated.
Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom if necessary.
Pour over prepared crust.
Bake for 50-55 minutes or until center is set.
Remove from oven to wire rack to cool 1 hour.
Run a knife around edge of cheesecake pan and remove sides.
Refrigerated at least 4 hours before serving.
Meanwhile, prepare strawberry sauce.
Add strawberries and preserves to a blender or food processor and pulse about 10-12 times.
Pour into serving dish, cover and keep refrigerated until ready to serve.
To serve, slice cheesecake and top with strawberry sauce.
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Strawberry Cheesecake
Ingredients
crust:
- 1 cup graham cracker crumbs
- ¼ cup sugar
- 3 tablespoons butter melted
filling:
- 3 8 oz packages cream cheese at room temperature
- ¾ cup sugar
- 3 tablespoons all purpose flour
- 3 eggs
- 1 tablespoon vanilla
- 1 cup sour cream
topping:
- 16 oz strawberries I used frozen, sliced
- ½ cup strawberry preserves
Instructions
- Preheat oven to 325 degrees.
- Place graham cracker crumbs, sugar and melted butter into a small bowl and combine.
- Press into a 9 or 10 inch springform pan.
- Bake for 8 minutes.
- Remove from oven and set aside to cool.
- Place cream cheese into mixer bowl and beat with an electric mixer at medium speed until creamy.
- Combine sugar and flour in a small bowl,add to cream cheese mixture and continue to beat until combined.
- With mixer running, add eggs one at a time, beating until incorporated.
- Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom if necessary.
- Pour over prepared crust.
- Bake for 50-55 minutes or until center is set.
- Remove from oven to wire rack to cool 1 hour.
- Run a knife around edge of cheesecake pan and remove sides.
- Refrigerated at least 4 hours before serving.
- Meanwhile, prepare strawberry sauce.
- Add strawberries and preserves to a blender or food processor and pulse about 10-12 times.
- Pour into serving dish, cover and keep refrigerated until ready to serve.
- To serve, slice cheesecake and top with strawberry sauce.