Indulge in the sweet and creamy perfection of this strawberry cheesecake! 🍓🧀
From the buttery crust to the luscious strawberry topping, this dessert is a total showstopper. 🍰
Perfect for any occasion or just because you deserve a treat!🍓

Ingredients🍰🍓🧀

For the Crust:

1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
⅓ cup (75g) unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240ml) sour cream (or Greek yogurt)

For the Strawberry Topping:

1 ½ cups (225g) fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice

Instructions🍰💬

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 8-10 minutes, then let it cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream until fully combined.
Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

Place the pan on a baking sheet and bake for 55-60 minutes, or until the center is slightly jiggly but set.
Turn off the oven and let the cheesecake cool inside for an hour with the door slightly open.
Once cooled, refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

In a saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring, until the mixture thickens (about 5 minutes).
Let it cool completely before spreading over the cheesecake.
Step 5: Assemble and Serve
Spread the cooled strawberry topping over the chilled cheesecake.
Release the cheesecake from the springform pan and serve!

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