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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Vanilla
Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined.
- 7
Incorporate Sour Cream and Flour
Mix in the sour cream and all-purpose flour until smooth.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.
- 9
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
Baking and Cooling
- 10
Bake the Cheesecake
Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to avoid cracks.
- 12
Chill in the Refrigerator
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Topping (optional)
- 13
Prepare Topping
If desired, top the chilled cheesecake with fresh strawberries and drizzle with strawberry sauce before serving.
