Cheesecake Recipe
Classic cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 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 well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- 4
Combine ingredients
Add the granulated sugar, sour cream, and vanilla extract to the cream cheese. Beat until well blended and smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 6
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
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.
- 8
Cool and refrigerate
Remove from the oven, allow to cool at room temperature, then refrigerate for at least 4 hours or overnight for best results.
Topping
- 9
Prepare the topping
In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently to coat and let sit for about 15 minutes to release the juices.
- 10
Serve the cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Top with the macerated strawberries just before serving.