Cheesecake Recipe
Classic cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until set. Remove from the oven and let it cool.
Filling Preparation
- 3
Make the filling
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.
- 4
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and continue to mix until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix. Pour the filling into the cooled crust.
- 6
Bake the cheesecake
Bake in the 350°F (175°C) oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 7
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
Topping Preparation
- 8
Prepare the strawberries
In a medium bowl, combine the sliced strawberries, 2 tablespoons of granulated sugar, and lemon juice. Toss gently to coat and let sit for 10-15 minutes to release their juices.
- 9
Serve
Once the cheesecake is completely chilled, remove it from the springform pan. Top with the prepared strawberries before serving.