Cheesecake
A sweet and creamy cheesecake filling is combined with an easy graham cracker crust for the right amount of creaminess and crunch.
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Servings: 12 servings
Ingredients
Graham Cracker Crust:
- 400 g graham crackers - or graham wafer crumbs (about 3 cups worth)
- 1 tsp cinnamon
- ¾ cup melted unsalted butter
- ¼ tsp salt
Cheesecake Filling:
- 3 eggs
- 2 cream cheese packages, softened - (8 oz each)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 cups sour cream
Strawberry Sauce Topping:
- 4 cups strawberries - chopped small
- 1 Tbsp lemon juice
- ½ cup granulated sugar
- 4 Tbsp water - divided
- 1 Tbsp cornstarch
Instructions
Graham Cracker Crust:
- Preheat the oven to 375°F. Grease the bottom and sides of a 10" springform pan.
- Add 400 g graham crackers to a food processor. Start on low, then blend to high until crackers form fine crumbs (this step is optional if you cannot find store-bought crumbs).
- Add 3 cups graham crumbs, 1 tsp cinnamon, ¾ cup melted unsalted butter, and ¼ tsp salt to a large bowl. Mix thoroughly.
- STEP 4: Pour the crust into a springform pan. Press firmly into an even layer with fingertips. Set aside for now.
Cream Cheese Filling:
- Add 3 eggs, 2 softened cream cheese packages, and 1 cup cane sugar to a large bowl. Mix very well for 5 minutes using a hand mixer. Scrape down the sides with a spatula during the process.
- Add 2 tsp vanilla extract, and 3 cups sour cream. Mix for another 5 minutes with a hand mixer.
- Place the springform pan on a baking sheet lined with foil or parchment. Pour the cheesecake batter into the springform pan.
- Bake for 60 minutes. The center will be jiggly and the top will be golden brown. Let cool completely for at least 1 hour, then place in the fridge to chill overnight.
Strawberry Sauce Topping:
- Chop 4 cups of fresh strawberries into small pieces.
- Add 4 cups strawberries, ½ cup cane sugar, 1 Tbsp lemon juice, and 2 Tbsp water to a pot. Bring to a boil then reduce heat and let simmer for 3-4 minutes, until strawberries soften. Stir often during this step. Remove from heat.
- Add 1 Tbsp cornstarch and 2 Tbsp water to a bowl and mix.
- Add the cornstarch mixture to the pot and heat for another 1-2 minutes, stirring often.
- Remove from heat and let cool. The sauce can be served warm or cold. If you want it cold, place it in the fridge overnight.
Assembly:
- Slice the cheesecake with a sharp knife to break through the crust. Use a pie server to scoop onto plates and top with fresh strawberry sauce. Serve and enjoy!
Recipe Notes:
Store leftover cheesecake in an airtight container in the fridge for up to 4-5 days.
Nutrition Info
Calories: 490kcal | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 305mg | Potassium: 227mg | Fiber: 2g | Sugar: 37g | Vitamin A: 781IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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