Bundt Cheese Cake with Strawberry Sauce
Indulge in the decadent elegance of a Bundt Cheese Cake with Strawberry Sauce—an irresistible fusion of creamy, tangy, and sweet flavors that’s perfect for any occasion. This dessert features a velvety cream cheese filling, enhanced with the richness of sour cream and a hint of vanilla, all nestled atop a buttery graham cracker crust. Baked to perfection in a Bundt pan for a stunning presentation, this cheesecake is chilled until luxuriously set and then paired with a homemade strawberry sauce made from fresh strawberries, powdered sugar, and a splash of lemon juice for a refreshing, fruity finish. Whether you're hosting a dinner party or treating yourself, this show-stopping cheesecake promises to steal the spotlight with its melt-in-your-mouth texture and vibrant berry drizzle.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 16 ounces cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 cups strawberries, hulled and sliced
- 0.25 cup powdered sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a Bundt pan.
In a medium bowl, mix the graham cracker crumbs with the melted butter until the mixture is evenly coated and resembles wet sand.
Press the crumb mixture firmly into the bottom and slightly up the sides of the Bundt pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully combined.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Pour the cheesecake filling over the prepared crust in the Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until the center is set and jiggles only slightly when shaken.
Remove the cheesecake from the oven and let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
To prepare the strawberry sauce, combine the strawberries, powdered sugar, lemon juice, and water in a small saucepan over medium heat.
Cook the mixture, stirring occasionally, until the strawberries break down and the sauce thickens, about 8-10 minutes. Let the sauce cool before serving.
Slice the cheesecake, drizzle with the strawberry sauce, and serve. Enjoy!
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 41.0 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
