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.
Cheesecake
Method
Preparation
Prepare the crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and set aside to cool.
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined. Add the sour cream, vanilla extract, and salt; mix until smooth. Add the eggs one at a time, mixing on low speed just until incorporated.
Bake the cheesecake
Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven 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.
Cool and serve
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. Serve chilled, topped with strawberry sauce.
