Cheesecake Recipe
Creamy 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, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it into the crumb mixture until it's well blended.
- 2
Bake the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
Filling
- 3
Prepare the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar and continue to beat until fully incorporated.
- 4
Add remaining filling ingredients
Mix in the sour cream, vanilla extract, and eggs one at a time, ensuring each is well blended before adding the next. Finally, add the all-purpose flour and mix until smooth.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- 6
Chill the cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Topping
- 7
Prepare the strawberry topping
Wash and slice the fresh strawberries. In a bowl, combine the strawberries with granulated sugar and lemon juice. Let it sit for about 15-20 minutes until the strawberries release their juices.
- 8
Serve
Once the cheesecake has fully chilled, remove it from the springform pan. Top with the strawberry mixture just before serving.
