Cheesecake Recipe
Rich and creamy cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°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. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- 2
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until well combined.
- 4
Add eggs and lemon juice
Add the eggs one at a time, mixing on low speed after each addition until just combined. Stir in the lemon juice until the mixture is smooth.
- 5
Pour into crust
Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 7
Cool and refrigerate
Remove the cheesecake from the oven and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Topping
- 8
Prepare the strawberry topping
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Mix gently and let sit for about 10-15 minutes to allow the strawberries to macerate.
- 9
Serve the cheesecake
Once the cheesecake has set, remove it from the springform pan. Top with the macerated strawberries just before serving. Slice and enjoy!