Strawberry Cheesecake is my favorite dessert, well my favorite food for that matter. I made this for my son's birthday (my middle son turned 15!) a few weeks ago and it was so good I had to make another one last week. I would like to eat cheesecake every week but I don't like the treadmill that much.
I also wanted to share this recipe with you as a celebration of this little blog turning two this week! I have learned so much and met so many great friends, not to mention the many opportunities that I have had.
Thanks so much and I hope you get a chance to celebrate with this cheesecake, it is fantastic!
- 1 cup graham cracker crumbs
- ¼ cup sugar
- 3 tablespoons butter, melted
- 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
- 16 oz strawberries (I used frozen, sliced)
- ½ cup strawberry preserves
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.