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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy, about 2-3 minutes.
- 4
Combine Ingredients
Add the granulated sugar, sour cream, vanilla extract, and flour to the cream cheese. Mix until well combined.
- 5
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Baking and Cooling
- 6
Pour and Bake
Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake in the oven at 325°F (160°C) for 60-70 minutes, or until the center is set but slightly jiggly.
- 7
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for an additional hour. Then, remove from the oven and let cool at room temperature for another hour.
- 8
Refrigerate
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.
Serving
- 9
Prepare Topping (Optional)
If desired, prepare a topping by slicing fresh strawberries and mixing them with strawberry sauce. Serve on top of the chilled cheesecake.
- 10
Slice and Serve
Remove the sides of the springform pan and slice the cheesecake. Serve chilled, with or without the strawberry topping.