Cheesecake Recipe
Rich and creamy, served with strawberry sauce.
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Ingredients
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Crust
Cheesecake Filling
Strawberry Sauce
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. 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 form an even layer. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, mixing until well combined. Scrape down the sides of the bowl as needed.
- 4
Add Additional Ingredients
Add sour cream and vanilla extract to the cream cheese mixture. Mix until smooth. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- 5
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the oven at 325°F (163°C) for 55-60 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.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Strawberry Sauce
- 7
Prepare the Sauce
In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally until the strawberries are softened and the sugar has dissolved.
- 8
Blend the Sauce
Remove from heat and let cool slightly. For a smoother sauce, you can blend the mixture using an immersion blender or transfer to a blender. Let the sauce cool completely before serving.
