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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 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 or your hands to create an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix on low speed until combined and creamy.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Mix until combined. Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
- 5
Pour filling into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.
- 7
Chill the cheesecake
Remove the cheesecake from the oven and let it cool at room temperature for another hour. Then refrigerate for at least 4 hours, or overnight, for best results.
Topping
- 8
Prepare the topping (optional)
Before serving, top the chilled cheesecake with sliced fresh strawberries and drizzle with strawberry sauce if desired.