Cheesecake Recipe
Rich and creamy cheesecake topped with strawberries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Pre-bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove from the oven and set aside to cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 4
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 5
Incorporate Vanilla and Eggs
Add vanilla extract and mix. Then, one at a time, add the eggs, mixing on low speed until just combined. Be careful not to overmix.
- 6
Pour 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 55-65 minutes, or until the center is slightly jiggly but set. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 8
Chill the Cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
- 9
Prepare the Strawberries
In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries evenly.
- 10
Top the Cheesecake
Once the cheesecake is chilled, spread the strawberry mixture evenly over the top before serving.
