Classic Strawberry-Topped Cheesecake – a delicious recipe with graham crumbs, sugar, butter, Cream Cheese, lemon, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Heat oven to 350F.
2
Mix graham crumbs, 2 Tbsp.
3
sugar and butter; press onto bottom of 9-inch springform pan.
4
Bake 10 min.
5
Meanwhile, beat cream cheese, lemon zest, juice and remaining sugar in large bowl with mixer until blended.
6
Add sour cream; mix well.
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
8
Pour over crust.
9
Bake 50 min.
10
or until centre is almost set.
11
Run knife around rim of pan to loosen cake; cool before removing rim.
12
Drain strawberries, reserving liquid.
13
Add enough water to reserved liquid to measure 1/2 cup.
14
Mix corn starch and reserved liquid in medium saucepan until blended.
15
Bring to boil on medium heat, stirring constantly.
16
Cook and stir 1 min.
17
; cool.
18
Stir in strawberries.
19
Spoon over cheesecake.
20
Refrigerate 4 hours.
918
kcal
Calories
67
g
Fat
55
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup graham crumbs, 2/3 cup sugar, divided, 3 Tbsp. butter, melted, 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, and more.
Yes, Classic Strawberry-Topped Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
