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Strawberry Cheesecake

A deliciously creamy cheesecake with a bright strawberry topping, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened Room temperature for easier mixing
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs Add one at a time and mix on low
For the topping
  • 2 cups fresh strawberries, hulled and sliced Use ripe, fragrant strawberries
  • 0.25 cups strawberry jam or preserves For extra sweetness and presentation

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (163 degrees C).
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl until well mixed.
  3. Press this mixture into the bottom of a 9-inch springform pan to create a firm crust.
Make the Filling
  1. In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and free of lumps.
  2. Gradually add in 1 cup sugar and vanilla extract, mixing until well combined.
  3. Add the eggs one at a time, mixing on low speed only until incorporated.
  4. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
Baking
  1. Bake for 55-60 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake it.
  2. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or preferably overnight to set fully.
Serve
  1. Before serving, top with sliced fresh strawberries and a drizzle of strawberry jam.

Notes

Use a hot, dry knife to slice for clean cuts. Refrigerate up to 4-5 days or freeze individual slices for longer storage.