Homemade Cheesecake Recipe
Creamy cheesecake topped with fresh strawberries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Combine Ingredients
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 5
Prepare Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream. Beat until fully incorporated and smooth.
- 7
Add Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 9
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Then, refrigerate for at least 4 hours, or overnight.
Topping Preparation
- 11
Prepare Strawberries
In a bowl, combine the sliced strawberries with granulated sugar. Let them sit for about 15 minutes to macerate.
- 12
Serve
Before serving, top the chilled cheesecake with the macerated strawberries and their juices.
