Vegetarian Classic Strawberry Cheesecake

Indulge in the timeless decadence of this Vegetarian Classic Strawberry Cheesecake, a dessert that perfectly balances creamy richness with fruity sweetness. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a stunning strawberry glaze topped with fresh, juicy berries, this cheesecake is as beautiful as it is delicious. The recipe is simple yet sophisticated, combining classic baking techniques with a few key tips—like slow cooling in the oven to prevent cracks—for a flawless finish. With its vibrant strawberry topping and ultra-smooth texture, this cheesecake is a show-stopping treat ideal for special occasions or whenever you’re craving a slice of indulgence. Perfectly portioned for 10 servings, it’s a dessert everyone will savor and remember!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 170°C (340°F).

Step 2

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.

Step 3

Mix the graham cracker crumbs with the melted butter until well combined.

Step 4

Press the mixture into the bottom of a 23cm (9-inch) springform pan, ensuring the crust is even and tight. Set aside.

Step 5

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.

Step 6

Add the sugar and vanilla extract to the cream cheese, and continue to beat until well incorporated.

Step 7

Add the sour cream to the mixture and beat until smooth.

Step 8

Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.

Step 9

Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

Step 11

Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for an hour to prevent cracking.

Step 12

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.

Step 13

For the topping, in a small saucepan, combine the strawberry jam and cornstarch mixed with water.

Step 14

Cook over medium heat, stirring constantly until thickened, about 3-4 minutes.

Step 15

Allow the sauce to cool to room temperature, then carefully spread it over the chilled cheesecake.

Step 16

Arrange the fresh strawberry halves attractively on top of the cheesecake.

Step 17

Refrigerate for an additional hour to set the topping before serving.

Step 18

Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1871.8g)

Amount per serving	% Daily Value*
Calories	5491.6

Total Fat 392.3g	0%
Saturated Fat 219.0g	0%
Polyunsaturated Fat 15.1g
Cholesterol 1555.6mg	0%
Sodium 3105.1mg	0%
Total Carbohydrate 445.9g	0%
Dietary Fiber 9.1g	0%
Total Sugars 341.2g
Protein 77.0g	0%

Vitamin D 123IU	0%
Calcium 1115.6mg	0%
Iron 10.4mg	0%
Potassium 1478.4mg	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: 62.8%

Protein: 5.5%

Carbs: 31.7%