Cheesecake Recipe
Rich and creamy cheesecake topped with strawberries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and 0.5 cups of granulated sugar. Melt the unsalted butter and mix it into the crumb mixture until well combined.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove from oven and set aside to cool.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup of granulated sugar and continue to beat until well combined. Mix in the sour cream and vanilla extract until smooth.
- 4
- 5
Incorporate flour
Add the all-purpose flour and mix until just combined. Do not overmix.
- 6
Bake the cheesecake
Pour the filling into the cooled crust and smooth the top. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 7
Cool and refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Topping
- 8
Prepare the strawberries
Wash and slice the fresh strawberries. In a bowl, toss the strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Let sit for about 15 minutes to allow the juices to release.
- 9
Serve the cheesecake
Once the cheesecake has set, remove it from the springform pan. Top with the macerated strawberries before serving.