Luscious Strawberry Fudge Cheesecake


1 1/2 cups crushed brownie crumbs

6 tablespoons unsalted butter, melted

2 cups fresh strawberries, sliced

1/4 cup white sugar

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup all-purpose flou


Preheat oven to 325°F (163°C).

Combine brownie crumbs with melted butter and press into the bottom of a 9-inch springform pan to form a crust.

In a saucepan, combine strawberries and white sugar. Cook over medium heat until strawberries are soft and syrupy, about 10 minutes. Set aside to cool.

In a large bowl, beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.

Beat in eggs one at a time, ensuring each is well incorporated before adding the next.

Mix in sour cream and flour until smooth.

Pour half of the cream cheese mixture over the brownie crust. Spoon half of the strawberry mixture over it, using a knife to swirl it into the batter. Repeat with remaining cream cheese and strawberry mixtures.

Bake in the preheated oven for 50-55 minutes, or until the center is just set and the top appears dull.

Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight before serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes + cooling

Kcal: 480 kcal | Servings: 8 serving

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