Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with a little butter.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture into the bottom of your springform pan to create the crust.
Making the filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.
- Add in the vanilla extract, then introduce the eggs one by one, mixing thoroughly after each addition to ensure everything is well combined.
- Gently fold in the sour cream and strawberry purée until the mixture is smooth and homogenous.
- Pour the delicious cheesecake filling over the prepared crust and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are just lightly golden.
- Once baked, allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or, even better, overnight.
Serving
- Before serving, top the cheesecake with your sliced fresh strawberries for that stunning final touch.
Nutrition
Notes
For best results, chill overnight to allow flavors to meld. You can serve it with a dollop of whipped cream or drizzle additional strawberry purée on top. Store leftovers in the refrigerator for up to 5 days, or freeze individual slices in airtight containers.