Cheesecake Recipe
Rich and creamy cheesecake topped with a strawberry glaze.
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Ingredients
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Crust
Cheesecake Filling
Strawberry Glaze
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the crust
Place the springform pan in the preheated oven and bake for 10 minutes. Remove from the oven and allow to cool while preparing the filling.
Cheesecake Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs (one at a time), mixing well after each addition until the batter is smooth and creamy.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
- 6
Cool the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Strawberry Glaze
- 7
Prepare the glaze
In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring gently until the mixture starts to boil.
- 8
Thicken the glaze
Continue to cook for about 2-3 minutes until the glaze thickens and coats the back of a spoon. Remove from heat and allow to cool.
- 9
Top the cheesecake
Once the cheesecake is fully chilled, pour the cooled strawberry glaze over the top, spreading evenly. Return to the refrigerator for an additional hour before serving.