Ingredients
Equipment
Method
- Hull and slice strawberries, then toss them with half the sugar and let them sit for 30 minutes to macerate.
- Preheat oven to 350°F (175°C) and combine crushed graham crackers, melted butter, and 1 tbsp sugar in a bowl.
- Press graham cracker mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- Beat cream cheese with the remaining sugar until smooth, then add sour cream, vanilla extract, and eggs, mixing until just combined.
- Pour half of the cream cheese mixture over the cooled crust, followed by the macerated strawberries, then top with the remaining cream cheese mixture.
- Bake for 50 to 60 minutes until edges are golden and center jiggles slightly.
- Cool the cake in the oven with the door cracked for about an hour, then cool completely on the counter and refrigerate for at least 4 hours (preferably overnight).
- Whip heavy cream to soft peaks and spread over the top of the cake, garnishing with fresh sliced strawberries.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 65mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 6IUVitamin C: 15mgCalcium: 6mgIron: 4mg
Notes
Let the cake sit overnight in the fridge for the best flavor. You can substitute fresh strawberries with well-thawed and drained frozen strawberries if needed, but fresh for topping is recommended for appearance. Store leftovers covered in the refrigerator for up to 3-4 days, but consume whipped cream topping within 2 days for best texture.
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