Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter (113g), melted
1/4 cup sugar
8 oz Neufchâtel cheese (226g)
14 oz canned strawberries (400g) with juice
1 tbsp lemon zest
Instructions
Mix graham cracker crumbs with melted butter and sugar until uniform. Press firmly into a 9-inch springform pan and chill.
Beat Neufchâtel cheese with 1 cup sugar and lemon zest until smooth. Add 5 room-temperature eggs and blend until silky.
Pour batter into chilled crust. Bake at 325°F (160°C) for 70 minutes, then reduce to 200°F for 20 minutes.
Microwave strawberries with juice for 3 minutes until thickened. Spread over cooled cheesecake and top with 1/3 cup sugar and 1/2 cup graham crumbs.
Chill overnight until firm but center jiggles slightly.
Notes
Chill crust for 30+ minutes before adding batter
Use room-temperature eggs for smooth texture
Brush sides with melted sugar to prevent over-browning
Bake on lower oven rack for even cooking
- Prep Time: 45
- Cook Time: 70
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 165
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg