Ingredients
Scale
- 200g graham cracker crumbs or digestive biscuit crumbs
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 200g sour cream
- 150g caster sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 250g fresh strawberries, hulled and sliced
- 2 tablespoons strawberry jam (optional, for glaze)
Instructions
- Mix graham cracker crumbs with melted butter until resembling wet sand and press into a 9-inch springform pan. Refrigerate while preparing the filling.
- Beat the cream cheese until smooth, then add caster sugar and vanilla, mixing well. Incorporate eggs one at a time, then fold in sour cream.
- Gently fold most strawberries into the filling, reserving some for topping and optionally stirring in strawberry jam. Pour onto crust and smooth the surface.
- Bake at 160°C (320°F) for 50-60 minutes until edges are set. Cool at room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, spread strawberry jam or glaze over the top and decorate with remaining strawberries and mint leaves. Slice with a warm knife and serve chilled.
Notes
- Ensure to refrigerate the cheesecake for optimal flavor and texture.
- Use fresh, ripe strawberries for the best flavor.
- Allow the cheesecake to cool completely before refrigerating to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 390 kcal Kcal
- Sugar: 23g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg