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Simplified Scrumptious Strawberry Cheesecake

Name: Simplified Scrumptious Strawberry Cheesecake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1 lb fresh strawberries, halved; 1 tbsp vanilla extract; 1/2 cup unsalted butter, melted; 4 large eggs; 1 cup sour cream; 32 ounces cream cheese, softened; 1 1/3 cups white granulated sugar; 1 cup store-bought strawberry preserves; 2 tsp freshly squeezed lemon juice; 2 cups graham cracker crumbs

Treat yourself and your loved ones to this delightful and simple strawberry cheesecake recipe that tastes just as delicious as it looks. The melt-in-your-mouth cheesecake filling and the irresistible strawberry topping are perfectly complemented by the classic graham cracker crust.



1 hr 50 min

TOTAL TIME

655

CALORIES

$1.47

PER SERVING

Simplified Scrumptious Strawberry Cheesecake

Ingredients

CRUST

12 SERVINGS

1/2 cup unsalted butter

melted

2 cups graham cracker crumbs

FILLING

1 tbsp vanilla extract

1 1/3 cups white granulated sugar

TOPPING

1 lb strawberries

halved

1 cup strawberry preserves

2 tsp lemon juice

Directions

CRUST

20 min

PREP TIME

1 hr 30 min

COOK TIME

1 hr 50 min

TOTAL TIME

Preheat the oven to 350°F and grease a 9-inch springform pan.

Combine graham cracker crumbs and melted butter in a medium-sized bowl.

Press the crust mixture into the bottom and sides of the springform pan, using a measuring cup or drinking glass to press the crust into an even thickness.

Bake the crust in the oven for 10 minutes, then remove from the oven and set aside.

FILLING

Lower the oven temperature to 325°F.

In a large mixing bowl, beat the softened cream cheese until fluffy, then add sugar and vanilla extract, mixing until combined.

Add eggs one at a time, mixing just until the yolks are incorporated, be careful not to over blend.

Gently fold in the sour cream.

Pour the filling mixture over the crust in the springform pan, and bake for 1 hour.

Turn off the oven and let the cheesecake stand in the oven for another 30-40 minutes.

Remove the cheesecake from the oven, run a knife around the edge, and let it cool for 15 minutes. Then, cover with plastic wrap and refrigerate for at least 8 hours.

TOPPING

Rinse and dry fresh strawberries, then cut them in half.

In a small bowl, mix store-bought strawberry preserves with freshly squeezed lemon juice.

When the cheesecake has chilled, remove the sides of the springform pan and arrange strawberry halves on top of the cheesecake. Drizzle the lemon-infused strawberry preserves over the strawberries and cheesecake before serving.

Health Info

Macros

59g

CARBS

43g

FAT

PROTEIN

Allowed on these diets

LACTOSE FREE

VEGETARIAN

Contains these allergens

MILK