Cheesecake with Sour Cream and Fresh Strawberry Topping recipe
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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
Nutrition Info
- 495.1 caloriescarbohydrate: 40.2 gcholesterol: 149 mgfat: 34.3 gfiber: 0.7 gprotein: 8.6 gsaturatedFat: 20.6 gservingSize: -sodium: 296.4 mgsugar: 32.2 gtransFat: : -unsaturatedFat: : -
Directions Cheesecake with Sour Cream and Fresh Strawberry Topping
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
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.
Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
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.
Top cheesecake with fresh strawberries right before serving.