Ingredients
24 oz cream cheese, full-fat, room temperature
1 ½ cups sugar, half superfine, half granulated
3 large eggs, room temperature
1 ½ cups graham cracker crumbs (vegetarian for halal compliance)
6 tbsp melted unsalted butter
24 large strawberries, blanched and quartered
1 cup plain non-fat sour cream
1 tsp vanilla extract, alcohol-free
Instructions
Mix graham cracker crumbs with melted butter until damp but not soggy.
Press the mixture into a 9-inch springform pan. Refrigerate for 15 minutes.
In a bowl, beat cream cheese and sugar on medium speed until smooth.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Pour the cheesecake batter over the chilled crust.
Bake at 325°F (160°C) for 60–70 minutes, or until the center is barely trembling.
Cool the cheesecake in the oven with the door slightly open for 1 hour to prevent cracking.
Chill the cheesecake in the refrigerator for 4–6 hours or overnight.
Toss blanched and quartered strawberries with a small amount of sugar and vanilla extract.
Sprinkle the strawberries over the chilled cheesecake for a crunchy topping.
Garnish with a dollop of sour cream and serve.
Notes
Ensure the graham cracker crumbs are vegetarian and halal-compliant.
Use alcohol-free vanilla extract to meet dietary restrictions.
Chilling the cheesecake thoroughly is essential for clean slices.
For a halal twist, you can use coconut oil or another halal butter substitute.
- Prep Time: 20
- Cook Time: 70
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg