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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the mixture resembles wet sand.
- 2
Shape the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to compact the crust.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
- 5
Add Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 6
Incorporate Sour Cream
Gently fold in the sour cream until the mixture is smooth.
- 7
Pour Filling into Crust
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven 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.
Topping Preparation
- 9
Prepare the Strawberries
In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice. Toss gently to coat the strawberries evenly.
- 10
Chill the Topping
Let the strawberries sit for at least 30 minutes to allow the juices to release and create a syrup.
- 11
Serve
Once the cheesecake has cooled completely, remove it from the springform pan. Top with the syrupy strawberries just before serving.