Cheesecake Recipe
Rich and creamy 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 the crumbs are evenly coated with butter.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crumbs evenly. Bake for 8-10 minutes until set. Remove from oven and let cool slightly.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue mixing until well combined.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Pour into crust
Pour the cheesecake filling onto the cooled crust, smoothing the top with a spatula.
Baking the cheesecake
- 7
Bake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour.
- 8
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to fully set.
Topping Preparation
- 9
Prepare strawberries
In a medium bowl, combine the sliced fresh strawberries with granulated sugar and lemon juice. Toss gently to coat and let sit for about 15 minutes to release juices.
- 10
Top the cheesecake
Once the cheesecake has set, remove it from the springform pan and transfer to a serving plate. Top with the macerated strawberries, spreading them evenly over the cheesecake.