Light Strawberry Cheesecake

light strawberry cheesecake
  • Cook Time
  • Prep Time
  • 12Servings


  • Cooking spray
  • 1 cup graham cracker crumbs (about 7 whole crackers)
  • 4 tablespoons plus 1 cup sugar
  • 3 tablespoons unsalted butter, melted
  • 2 packages (8 oz. each) Neufchatel cheese, at room temperature
  • 1 1/2 cups light sour cream
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/3 cup flour
  • 1 quart strawberries, hulled and sliced
  • 1/3 cup strawberry jam


Preheat the oven to 350 degrees . Coat a 9-inch springform pan with cooking spray. In a small bowl, stir the crumbs and 2 tbsp. sugar. Mix in the butter and 2 tsp. water until the crumbs hold together; press evenly into the bottom of the pan. Bake until deep golden brown, about 15 minutes. Let cool in the pan on a rack. Reduce oven to 325 degrees .

Meanwhile, in a medium bowl using an electric mixer, beat the Neufchatel and sour cream on medium-high until smooth. Add the eggs, vanilla and 1 cup sugar; beat until smooth. Add the flour; beat on low to blend. Pour the filling over the crust.

Bake until the center of the cake is just set but still jiggles slightly, 55 to 60 minutes. Run a knife around the sides of the pan to release the cake. Let cool in the pan on a rack about 1 hour, then cover and refrigerate until cold, at least 3 hours or overnight.

In a medium bowl, toss the berries with 2 tbsp. sugar; let stand until juices begin to form, about 10 minutes. In a small saucepan, stir the jam over medium-high until melted, 1 to 2 minutes; stir into the berries. Chill 1 hour.

Remove the sides from the springform pan. Spoon the topping over the cake.