Low Sodium Classic Strawberry Cheesecake

Indulge in the creamy decadence of this Low Sodium Classic Strawberry Cheesecake, a heart-healthy twist on a timeless dessert favorite. Featuring a delicate crust made with low sodium graham cracker crumbs and a rich, velvety filling crafted from low sodium cream cheese and sour cream, this cheesecake is as wholesome as it is delicious. Topped with a naturally sweet strawberry compote made with fresh berries, a touch of honey, and a splash of lemon juice, it’s the perfect balance of tangy and sweet. Ideal for special occasions or everyday indulgence, this recipe is proof that you don’t need extra sodium to make an unforgettable dessert. Whether you're aiming for a healthier lifestyle or just love a classic cheesecake with a fruity finish, this recipe delivers all the flavor with less guilt.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, use an electric mixer to beat the cream cheese on medium speed until smooth and creamy.

Step 5

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.

Step 6

Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not over-mix.

Step 7

Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 8

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.

Step 9

Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually, about 1 hour. This helps prevent cracking.

Step 10

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.

Step 11

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.

Step 12

Before serving, spread the strawberry topping evenly over the chilled cheesecake. Slice into portions and serve.

Nutrition Facts

Serving size	(1879.4g)

Amount per serving	% Daily Value*
Calories	4567.3

Total Fat 262.8g	0%
Saturated Fat 157.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1288.0mg	0%
Sodium 1450.0mg	0%
Total Carbohydrate 451.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 342.8g
Protein 89.4g	0%

Vitamin D 120IU	0%
Calcium 933.3mg	0%
Iron 9.8mg	0%
Potassium 1951.2mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 7.9%

Carbs: 39.9%