Cheesecake with Sour Cream and Fresh Strawberry Topping
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Description
I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.
Ingredients
- 1 ¼ cups graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- ½ teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- ½ pound fresh strawberries, sliced
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
- 3. Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- 4. Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
- 5. Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
- 6. Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
- 7. Top cheesecake with fresh strawberries right before serving.
Nutrition Facts
serving: 1 9-inch cheesecake
calories: 495.1 kcal
carbohydrates: 40.2 g
protein: 8.6 g
saturated fat: 20.6 g
cholesterol: 149 mg
sodium: 296.4 mg
fiber: 0.7 g
sugar: 32.2 g