Ingredients
Scale
- 190g graham cracker crumbs
- 75g unsalted butter, melted
- 32 oz full-fat cream cheese
- 325g granulated sugar
- 4 large eggs
- 120g heavy cream
- 240g sour cream
- 1 lb strawberries
- 1/2 tsp salt
- 1 tsp vanilla essence
- 1 tbsp cornstarch
- 55g sugar (for compote)
- 1 tsp cornstarch (for compote)
- Juice of 1/2 a lemon
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter; press into a springform pan to form the crust. Bake for 10 minutes until slightly golden and cool.
- Beat room temperature cream cheese until smooth. Gradually mix in sugar, salt, and vanilla essence. Add eggs one at a time, then blend in heavy cream and sour cream.
- Pour filling over cooled crust; bake for 60-75 minutes until set but jiggly in the center. Let cool in the oven with the door ajar.
- Prepare strawberry compote by cooking chopped strawberries with sugar, cornstarch, and lemon juice until thickened.
- Once the cheesecake has cooled completely, pour the compote over it and chill for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 350
- Sugar: 28g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg