Cheesecake Recipe
Make Cheesecake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- 3
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Other Ingredients
Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until fully combined.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Avoid overmixing.
- 7
Add Flour
Sift the all-purpose flour over the mixture and gently fold it in with a spatula until just combined.
- 8
Pour into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 55-65 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cool, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
Topping
- 11
Prepare Topping (Optional)
If using, wash and slice the fresh strawberries. Arrange them on top of the chilled cheesecake and drizzle with strawberry glaze before serving.