Dessert Recipe

Combine Ingredients

In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.75 cups of melted unsalted butter. Mix until well combined and crumbly.

Press into Pan

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Make sure to cover the bottom and slightly up the sides.

Bake

Preheat the oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from oven and let it cool while preparing the filling.

Beat Cream Cheese

In a large mixing bowl, beat 16 oz of softened cream cheese until smooth and creamy using an electric mixer.

Add Sugar and Sour Cream

Gradually add 1 cup of granulated sugar and 1 cup of sour cream to the cream cheese, mixing until fully incorporated.

Incorporate Vanilla and Eggs

Add 1 tsp of vanilla extract and one egg at a time, mixing well after each addition until the mixture is smooth and creamy.

Pour into Crust

Pour the cream cheese filling over the cooled crust, spreading it evenly.

Bake

Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour.

Cool and Chill

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

Prepare Strawberries

In a mixing bowl, combine 2 cups of sliced fresh strawberries with 2 tbs of granulated sugar and 1 tbs of lemon juice. Toss gently to coat.

Chill Topping

Let the strawberry mixture sit for about 10-15 minutes to macerate before topping the cheesecake.

Serve

Once the cheesecake has chilled, top with the strawberry mixture just before serving. Slice and enjoy!