Vegetarian Classic Strawberry Cheesecake
Indulge in the creamy, luscious goodness of this Vegetarian Classic Strawberry Cheesecake, a dessert that’s as stunning as it is delicious. This recipe features a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant strawberry topping that’s a perfect balance of sweet and tangy. With a touch of vanilla and a smooth sour cream finish, every bite melts in your mouth. The topping, made with fresh strawberries and a homemade strawberry glaze, adds a bright, fruity flair that complements the rich cheesecake base. Perfect for special occasions, this dessert is easy to follow with its simple step-by-step instructions, delivering a showstopping result. Whether you're serving it at dinner parties or enjoying it as a decadent treat, this cheesecake is sure to impress. Keywords: strawberry cheesecake, vegetarian cheesecake, creamy dessert, classic cheesecake recipe.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 600 grams Cream cheese, softened
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 230 grams Sour cream
- 3 large Eggs
- 300 grams Fresh strawberries, hulled and halved
- 100 grams Strawberry jam
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 170°C (340°F).
To prepare the crust, place the graham crackers in a food processor and blend until you have fine crumbs. Alternatively, you can place them in a sealed bag and crush them with a rolling pin.
Mix the graham cracker crumbs with the melted butter until well combined.
Press the mixture into the bottom of a 23cm (9-inch) springform pan, ensuring the crust is even and tight. Set aside.
In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the sugar and vanilla extract to the cream cheese, and continue to beat until well incorporated.
Add the sour cream to the mixture and beat until smooth.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for an hour to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
For the topping, in a small saucepan, combine the strawberry jam and cornstarch mixed with water.
Cook over medium heat, stirring constantly until thickened, about 3-4 minutes.
Allow the sauce to cool to room temperature, then carefully spread it over the chilled cheesecake.
Arrange the fresh strawberry halves attractively on top of the cheesecake.
Refrigerate for an additional hour to set the topping before serving.
Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
5482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 220.0 g | 1100% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 440.7 g | 160% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 331.2 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1141 mg | 88% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1569 mg | 33% | |
*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.
