Ingredients for Strawberry Cream Cheese Cake
- Graham Cracker Crumbs
- Pecans
- Unsalted Butter
- 16 ounces cream cheese, softened
- 4 large eggs
- 1 ½ cups granulated sugar
- Vanilla
- Fresh Lemon Juice
- Sour Cream
- Fresh Strawberries
- Cornstarch
- Cointreau Liqueur
- Raspberry Jelly
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Cream Cheese Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Strawberry Cream Cheese Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- For the crust: In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until evenly moistened.
- Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden.
- Let the crust cool completely while you prepare the filling.
- For the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the whipped cream and the sliced strawberries.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the center is just set. Do not overbake.
- Let the cake cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely.
- Once chilled, carefully remove the sides of the springform pan. Top with extra strawberries and whipped cream, if desired.
- Serve and enjoy your homemade masterpiece!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
211g
Fat
146g
Carbs
23g
