Strawberry cheesecake topped with strawberries

Description

Pureed strawberries are added to a creamy batter for this strawberry cheesecake with graham cracker crust. A light topping of sweetened sour cream and fresh strawberries create the perfect finish. This cheesecake is best prepared the day before to allow for plenty of time for cooling and chilling.

  • 1 1/2 Cups graham cracker crumbs (about 9 1/2 crackers)
  • 1 1/4 Cups plus 3 tablespoons sugar, divided
  • 5 Tablespoons unsalted butter, melted
  • 1 Package (16 ounces) Driscoll's Strawberries, divided
  • 4 Packages (8 ounces each) cream cheese, at room temperature
  • 1 1/2 Teaspoons vanilla extract
  • 4 large eggs
  • 1 Cup sour cream
  1. PREHEAT oven to 350°F.
  2. BRUSH a 9-inch or 10-inch springform pan with melted butter. (Or use a non-stick springform pan without butter).
  3. PLACE 1 ½ cups graham cracker crumbs into a medium bowl.
  4. ADD 1 tablespoon sugar.
  5. ADD 5 tablespoons melted butter.
  6. STIR to combine.
  7. TRANSFER graham cracker mixture to prepared pan and PRESS into bottom of pan and at least 1 inch up sides.
  8. BAKE about 12 minutes or until golden brown.
  9. ALLOW crust to cool completely.
  10. REDUCE oven to 300°F.
  11. HULL half of strawberries and PUREE in a blender or food processor.
  12. SET ASIDE puree.
  13. PLACE 4 packages cream cheese into a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment.
  14. BEAT cream cheese on low speed until completely smooth and SCRAPE DOWN sides of bowl and beater as needed to ensure no lumps remain.
  15. ADD 1 ¼ cups sugar.
  16. ADD 1 ½ teaspoons vanilla extract.
  17. BEAT on low speed until well combined.
  18. ADD 4 eggs, 1 at a time, while BEATING on low speed and SCRAPE DOWN sides of bowl as needed.
  19. BEAT IN strawberry puree.
  20. POUR batter into cooled pan and TAP bottom of pan on countertop to release any air bubbles.
  21. BAKE about 1 hour 20 minutes or until edges are just set and center jiggles slightly.
  22. ALLOW to cool on wire rack 5 minutes.
  23. PLACE 1 cup sour cream into a medium bowl.
  24. STIR IN remaining 2 tablespoons sugar.
  25. SPREAD sour cream mixture evenly over top of cheesecake.
  26. RETURN cheesecake to oven and BAKE 5 minutes longer.
  27. TURN OFF oven and PROP OPEN oven door with the handle of a wooden spoon.
  28. ALLOW cheesecake to slowly cool in oven 1 hour.
  29. REMOVE from oven and ALLOW cheesecake to cool completely.
  30. CHILL in refrigerator at least 4 hours or overnight.
  31. HULL and SLICE in half remaining strawberries and ARRANGE on top of cheesecake.
  32. SERVE immediately.