Cheesecake Recipe
Classic cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Filling
Make the filling
In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add in the granulated sugar and beat until combined.
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, beating well after each addition. Finally, add the flour and mix until just combined.
Bake the cheesecake
Pour the cream cheese filling over the cooled crust. Bake in the oven for 55-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
Topping
Prepare the strawberry topping
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to combine, and let sit for about 15-20 minutes to allow the strawberries to release their juices.
Serve the cheesecake
Once the cheesecake has chilled, remove it from the springform pan. Top with the strawberry mixture just before serving.