Cheesecake Recipe
Creamy cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat the 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 about 8-10 minutes, or until lightly golden. Remove and let cool.
Cheesecake Filling
- 3
Prepare the cheesecake 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 mix until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs, one at a time, mixing well after each addition. Lastly, add the all-purpose flour and mix until just combined.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- 6
Chill
Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Topping
- 7
Prepare the strawberries
In a medium bowl, combine the sliced fresh strawberries with granulated sugar and lemon juice. Toss gently to coat the strawberries and let them sit for about 15-20 minutes to release their juices.
- 8
Serve
Once the cheesecake is chilled, slice it and top each piece with the macerated strawberries before serving.