Strawberry Cheese Cake Recipe

Mix the Crust Ingredients

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Press into Springform Pan

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a glass to pack it down tightly.

Bake the Crust

Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove it and let it cool while you prepare the filling.

Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add Sugar and Vanilla

Add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.

Incorporate Sour Cream

Add the sour cream and mix until smooth and creamy.

Add Eggs

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Pour Filling into Crust

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Bake the Cheesecake

Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Cool and Refrigerate

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

Macerate the Strawberries

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for about 30 minutes to allow the strawberries to release their juices.

Top the Cheesecake

Once the cheesecake is chilled, remove it from the springform pan and top with the macerated strawberries, spreading them evenly over the surface.