Strawberry Cheesecake

This classic dessert features a buttery graham cracker crust, smooth vanilla cheesecake filling, and a glossy fresh strawberry topping. No gelatin or alcohol needed — just pure, indulgent flavor.

Ingredients (Serves 8–10)

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• ½ cup sour cream or plain yogurt

For the Strawberry Topping:

• 2 cups fresh strawberries, sliced

• 2 tablespoons sugar

• 1 teaspoon lemon juice

Instructions

1. Make the Crust:

Preheat oven to 175°C (350°F). Mix crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes. Let cool.

2. Make the Filling:

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add vanilla and sour cream. Pour over the crust.

3. Bake the Cheesecake:

Bake at 160°C (325°F) for 50–60 minutes until center is just set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

4. Chill:

Refrigerate for at least 4 hours or overnight.

5. Make the Strawberry Topping:

In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes until soft and syrupy. Cool completely before spreading on cheesecake.

Tips

• Use room-temperature cream cheese for a smooth batter.

• Chill overnight for best flavor and texture.

• Add a pinch of cornstarch to the topping if you want a thicker sauce.