This strawberry cheesecake recipe blends creamy filling with fresh berries and a buttery graham cracker crust for a crowd-pleasing dessert.

Scale

1½ cups graham cracker crumbs

7 tbsp unsalted butter, melted

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

2 tsp vanilla extract (alcohol-free)

1 cup sour cream

2 cups fresh strawberries, halved

Preheat oven to 325°F and grease a 9-inch springform pan.

Mix graham cracker crumbs with melted butter and press into pan base. Bake 10 minutes. Cool.

Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Mix in vanilla and sour cream.

Pour batter over crust and smooth top.

Bake 60 minutes. Center should jiggle slightly. Turn off oven; crack door and let sit 1 hour.

Chill in fridge for 4+ hours or overnight.

Top with fresh strawberries before serving.

Use alcohol-free vanilla extract for halal preparation.

For a brighter flavor, add lemon zest to the filling.

Chill overnight for the best texture and flavor.

Keywords: strawberry cheesecake, fresh strawberry dessert, baked cheesecake recipe