Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs and melted butter until combined, then press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth; then gradually add sugar and vanilla extract, mixing until well blended.
- Add the eggs one at a time, mixing well after each addition, then stir in sour cream and milk until fully incorporated.
- Pour the cream cheese mixture over the crust, swirling in the strawberry puree for a marbled effect.
- Bake for 60-70 minutes or until the center is set; turn off the oven and let it cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight to set completely, then top with whipped cream and additional strawberries before serving.
Notes
For best results, make sure all ingredients are at room temperature before mixing to achieve a smooth batter.
If you want to make a healthier version, consider using Greek yogurt instead of sour cream or an almond flour crust instead of graham crackers.
Properly chill the cheesecake for at least 4 hours or overnight to ensure it sets well and is firm when sliced.
For a more impressive presentation, garnish with extra strawberries and a drizzle of strawberry sauce on top.