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Ingredients
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Crust
Filling
Topping
Method
Crust
- 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 unsalted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to hold its shape. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and mix until fully incorporated. Add the sour cream and vanilla extract, mixing well.
- 4
Incorporate the eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix, as this can introduce too much air into the filling.
- 5
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake at 325°F (163°C) for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 6
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight.
Topping
- 7
Prepare the strawberries
Wash and hull the fresh strawberries. Slice them if desired. In a bowl, sprinkle with granulated sugar and gently toss to coat. Let sit for about 15 minutes to allow the juices to release.
- 8
Serve
Once the cheesecake is chilled, carefully remove it from the springform pan. Top with the macerated strawberries just before serving.