Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup melted unsalted butter
- 2 cups fresh strawberries (plus extra for garnish)
- 24 oz (approx. 680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Optional: fresh mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs with melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes; let cool.
- Wash and hull 1 cup of strawberries. Puree in a blender or food processor until smooth. Slice remaining strawberries for topping.
- In a large bowl, beat the softened cream cheese until smooth. Mix in sugar until creamy. Add eggs one at a time, blending well after each. Mix in vanilla and sour cream. Fold in strawberry puree and sprinkle flour into the mixture.
- Pour the filling over the crust. Bake for 55-60 minutes until the edges are set but the center slightly jiggles. Cool in the oven for an hour with the door ajar, then refrigerate for at least 4 hours or overnight.
- Top with sliced strawberries and optional strawberry jam glaze. Garnish with fresh mint leaves for an elegant presentation and enhanced berry flavor.
Notes
- Ensure ingredients are at room temperature to prevent cracks.
- Drain excess moisture from frozen strawberries before pureeing to avoid thinning the filling.
- For a deeper berry flavor, add a splash of strawberry liqueur or extract to the filling.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
