Cheesecake Recipe
Rich and creamy cheesecake topped with strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly. Bake for 10 minutes, then remove and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and beat until well combined.
- 4
Incorporate sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until smooth.
- 5
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Bake the cheesecake
Pour the filling into the prepared crust. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 7
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.
Topping
- 8
Prepare the topping
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently until the strawberries are well coated. Let sit for at least 15 minutes to release their juices.
- 9
Serve
Once the cheesecake has chilled, remove it from the springform pan. Top with the strawberry mixture before serving. Enjoy your rich and creamy cheesecake!