Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup strawberry jam or strawberry topping
- Fresh strawberries (for garnish)
Instructions
- Prepare the crust:
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside.
- Make the cheesecake filling:
- Beat cream cheese until smooth.
- Add sugar and vanilla, mixing well.
- Add eggs one at a time, beating on low speed until combined.
- Stir in sour cream and heavy cream.
- Bake the cheesecake:
- Pour filling over crust.
- Place pan in a larger roasting pan filled with 1 inch of hot water (water bath).
- Bake for 55–65 minutes until center is almost set.
- Turn off oven, crack door slightly, and let cheesecake sit for 1 hour.
- Chill:
- Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
- Add strawberry topping:
- Spread strawberry jam or topping over cheesecake.
- Garnish with fresh strawberries before serving.
Would you like me to also give you a no-bake version of this strawberry cheesecake (easier and quicker)?