Low Sodium Classic Strawberry Cheesecake
Indulge in the creamy decadence of this **Low Sodium Classic Strawberry Cheesecake**, a lighter twist on a beloved dessert. Featuring a buttery low-sodium graham cracker crust and a velvety cheesecake filling made with reduced-sodium cream cheese and sour cream, this treat doesn't compromise on flavor. Crowned with a luscious homemade strawberry topping sweetened with honey and a hint of lemon, it's the perfect balance of richness and freshness. With easy prep steps and simple ingredients, this cheesecake is ideal for those seeking a low-sodium dessert that's both impressive and satisfying. Whether served at a dinner party or savored as a special treat, this recipe is sure to become your go-to guilt-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Low sodium graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar
- 24 ounces Cream cheese (low sodium), softened
- 1 cup Granulated sugar
- 1 cup Sour cream (low sodium)
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 2 cups Fresh strawberries, hulled and sliced
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the low sodium graham cracker crumbs, melted unsalted butter, and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it firmly and evenly. Set aside.
In a large mixing bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and creamy.
Add the 1 cup of granulated sugar and continue to beat on low speed. Add the low sodium sour cream and vanilla extract, mixing until smooth.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not over-mix.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake for 75-90 minutes, or until the center is set and a toothpick inserted in the center comes out mostly clean. The edges should be slightly puffed and golden, and the center might jiggle slightly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually, about 1 hour. This helps prevent cracking.
Once cooled, remove the cheesecake from the oven, run a sharp knife around the edge, and then refrigerate for at least 4 hours, or overnight.
To prepare the strawberry topping, combine the sliced strawberries, honey, and lemon juice in a small pot over medium heat. Stir occasionally and cook for about 5-7 minutes, just until the strawberries release their juices and the mixture thickens slightly. Let cool.
Before serving, spread the strawberry topping evenly over the chilled cheesecake. Slice into portions and serve.
Nutrition Facts
Calories |
4567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 157.9 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 451.0 g | 164% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 342.8 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 933 mg | 72% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1951 mg | 42% | |
*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.
