Cheesecake Recipe
Classic cheesecake topped with strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Press Crust into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.
Filling Preparation
- 3
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.
- 4
Add Sugar, Sour Cream, and Vanilla
Gradually add 1 cup of granulated sugar, sour cream, and vanilla extract to the cream cheese. Beat until well combined.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just blended after each addition. Be careful not to overmix.
- 6
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 7
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 8
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Topping Preparation
- 9
Prepare Strawberries
In a medium bowl, combine sliced strawberries, 2 tablespoons of granulated sugar, and lemon juice. Toss gently to coat the strawberries. Let sit for 15-20 minutes to allow the juices to develop.
- 10
Serve
Once the cheesecake is chilled, remove it from the springform pan. Top with the strawberry mixture before slicing and serving.