Cheesecake Recipe
Rich and creamy cheesecake topped with 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
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, sour cream, and vanilla extract, mixing until combined.
- 4
Add the eggs
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks in the cheesecake.
- 5
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 6
Bake the cheesecake
Bake the cheesecake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Topping Preparation
- 7
Prepare the strawberries
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let it sit for about 15-20 minutes to macerate, releasing their juices.
- 8
Top the cheesecake
After the cheesecake has cooled completely, remove it from the springform pan. Top the cheesecake with the macerated strawberries just before serving.
