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Easy Cheesecake de Fresa with Fresh Glaze

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Classic creamy baked cheesecake with a buttery graham cracker crust and topped with fresh strawberries or homemade strawberry sauce.

Ingredients

Scale

For the crust:

  • 200g (2 cups) graham cracker crumbs

  • 100g (7 tbsp) butter, melted

  • 2 tbsp sugar (optional)

For the filling:

  • 680g (24 oz) cream cheese, softened

  • 200g (1 cup) sugar

  • 200 ml (scant 1 cup) sour cream or heavy cream

  • 1 tsp vanilla extract

  • 3 large eggs

For the topping:

  • 250g (2 cups) fresh strawberries

  • 3 tbsp sugar

  • 1 tsp lemon juice

  • (optional) 3 tbsp strawberry jam for glaze

Instructions

  • Preheat oven to 340°F (170°C). Line a 9-inch springform pan with parchment paper.

  • Mix graham crumbs, melted butter, and sugar. Press into pan. Bake 10 mins.

  • Beat cream cheese until smooth. Add sugar, cream, and vanilla. Beat in eggs one at a time.

  • Pour filling over crust. Bake 50–60 mins. Cool in oven 1 hour with door cracked.

  • Chill in fridge 4+ hours or overnight.

  • Cook strawberry sauce or slice fresh berries and glaze with warmed jam.

  • Top cheesecake and serve chilled.

Notes

Store in fridge up to 5 days. Can be frozen without topping for up to 1 month.

Find it online: https://foodemily.com/easy-cheesecake-de-fresa-with-fresh-glaze/