Strawberry Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
2 (8 oz) packages Philadelphia cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1/2 cup sour cream.
07 -
2 large eggs.
08 -
1 tsp vanilla extract.
09 -
2 cups fresh strawberries, hulled and chopped.
10 -
1/4 cup granulated sugar.
11 -
1 tbsp lemon juice.
12 -
1 tbsp cornstarch mixed with 2 tbsp water.
# Instructions:
01 -
Preheat the oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper.
02 -
For the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the baking dish and bake for 10 minutes. Let cool.
03 -
For the cheesecake filling: Beat softened cream cheese until smooth, then add sugar, sour cream, and vanilla extract, mixing until smooth. Add eggs one at a time.
04 -
Pour filling over the cooled crust and bake for 35-40 minutes, or until the center is set. Cool to room temperature, then refrigerate for 4 hours.
05 -
For the strawberry topping: Combine chopped strawberries, granulated sugar, and lemon juice in a saucepan. Cook until boiling, then add the cornstarch mixture and cook until thickened. Let cool.
06 -
Spread cooled strawberry topping over the chilled cheesecake. Lift using the parchment, cut into bars, and serve.
# Notes:
01 -
Serve the cheesecake bars chilled.
02 -
Store leftovers in the refrigerator for up to 5 days.