Cheesecake Recipe
Creamy cheesecake topped with strawberry sauce.
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Ingredients
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Crust
Cheesecake Filling
Strawberry Sauce
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix 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, then remove and allow to cool while preparing the filling.
Cheesecake Filling
- 3
Mix cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 4
Add sugar, sour cream, and vanilla
Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until well combined.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
- 6
Bake the cheesecake
Pour the cheesecake filling into the cooled crust. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour.
- 7
Chill the cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if possible.
Strawberry Sauce
- 8
Prepare the sauce
In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have released their juices and the mixture is slightly thickened, about 10 minutes.
- 9
Cool the sauce
Remove from heat and allow the sauce to cool. You can blend the sauce for a smoother consistency if desired.
Serving
- 10
Serve the cheesecake
Once the cheesecake has chilled, remove it from the springform pan and slice. Top each slice with strawberry sauce before serving.