Desserts are one of my weaknesses. You won’t be able to resist this cheesecake, with its fresh sliced strawberries and light and fluffy texture!
As a child, I was never really a fan of strawberries but over the years I’ve developed a love for these delicious berries!
This recipe creates a light and fluffy cheesecake that’s delicate and creamy in texture. The bottom crust of the cake is made from crushed graham crackers. The amount of crumbs I used in this recipe makes for a thin layer but if you would like to use more, it should work fine. 🙂
Maybe I’ve been watching too many cooking shows lately, but I’ve been feeling like experimenting in my baking. A few weeks ago, on one of the shows on the Food network I saw that one of the cheesecakes had a layer of sour cream, vanilla and sugar spread on top of the hot cheesecake before the end of baking. The cake was then put back into the oven to bake for a little longer.
I was curious how this would turn out since I’ve never heard of someone using sour cream as a topping on cheesecake before. I did what I saw on the Food network and I’m sure glad that I did!
Adding the sour cream, sugar and vanilla to the top of the cheesecake created a light and creamy topping with a slight tartness that complemented the fresh berries very well.
It was DIVINE!!
I was so happy with the results that I’ve decided that any time a make a cheesecake with berries I will be using sour cream on top!
This recipe is “officially” for a strawberry cheesecake but you could definitely use any combination of fresh berries that you like.
This time I just opted for slices of strawberries place on top, but I think next time I may add some fresh raspberries as well.
This strawberry cheesecake would make a perfect dessert served to guests or just as a nice treat for
yourself and your family!
I hope you enjoy this recipe!
- 1 tbsp butter, unsalted
- 3/4 cup graham cracker crumbs
- 3 (8 oz) packs of cream cheese, room temperature
- 1 1/4 cup sugar
- 1 1/2 tsps vanilla
- 4 large eggs whites, room temperature
- 2 cups sour cream
- 1 pint of strawberries or berries combination of choice (note: you can use as many or as few as you like)
- Pre-heat oven to 350°F.
- Grease a 8″ spring form cake pan with butter. The pan sides should be at least 2 1/2″ to 3″ high.
- Sprinkle the graham cracker crumbs over the bottom and sides of the pan. Make sure the sides and bottom are covered. The majority of the crumbs will be on the bottom.
- Onces sides and bottom are coated with crumbs, use a spoon or spatula to spread the crumbs around the bottom of the pan so the amount is roughly even throughout.
- Cream together 1 cup of the sugar with the cream cheese and 1 tsp of the vanilla. Use an electric mixer to combine this well.
- In a separate bowl and using clean beaters, beat the egg whites until they form stiff peaks. Use an electric mixer for this.
- Once eggs have formed stiff peaks, gently fold them into the cream cheese. Do this in 3 parts – not all at once.
- Pour the cream cheese batter into the cake pan and spread it around with a spatula to make sure it's even.
- Bake for 35 minutes.
- Combine sour cream with remaining sugar and vanilla (1/4 cup sugar and 1/2 tsp vanilla).
- Once the cake has baked for 35 minutes, evenly spread the sour cream mixture over the hot cheesecake.
- Bake in the oven for an additional 10 minutes.
- Once it has finished baking allow to cool on a wire rack (still in the pan) until it reaches room temperature.
- Chill covered in the fridge overnight (still in the pan).
- The next day, remove the cake from the pan and top with fresh slices of strawberries or other fresh berries.
- Category: Dessert