Velvet Strawberry Cheesecake

An indulgent velvet strawberry cheesecake featuring layers of creamy goodness and tart strawberry flavors, perfect for dessert enthusiasts.

Scale

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

24 oz cream cheese, softened

1 cup sour cream

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

2 cups fresh strawberries, hulled

½ cup strawberry puree

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Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes. Allow to cool.
Make the Cheesecake Filling: Beat cream cheese until smooth. Gradually add sugar, mixing until fully incorporated. Blend in sour cream and vanilla extract.
Add the Eggs: Add each egg one at a time, beating gently after each addition.
Bake the Cheesecake: Pour filling over cooled crust and smooth the top. Bake for 50-60 minutes or until edges are set.
Cool and Chill: Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Refrigerate for at least 4 hours.
Prepare Strawberry Topping: Blend fresh strawberries into a puree, sweetening if desired.
Serve: Remove cheesecake from the pan and drizzle with strawberry puree. Garnish with fresh strawberries.

For a lighter version, substitute Greek yogurt for sour cream and coconut sugar for granulated sugar.