Ingredients :
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions :
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the prepared pan to form an even layer.
- Bake for 10 minutes, then let cool.
2. Make the Cheesecake Layer:
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake batter over the cooled crust and spread evenly.
3. Prepare the Strawberry Topping:
- In a small saucepan, combine chopped strawberries, sugar, and cornstarch dissolved in water.
- Cook over medium heat, stirring frequently, until the mixture thickens and resembles a jam-like consistency (about 5–7 minutes).
- Let cool slightly, then spoon or swirl the topping over the cheesecake layer.
4. Bake:
- Bake in the preheated oven for 30–35 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2–3 hours (or overnight).
5. Serve and enjoy!
