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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Crust Mixture
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Press the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes.
- 4
Cool the Crust
Remove the crust from the oven and let it cool while you prepare the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add in the granulated sugar, mixing until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just blended. Avoid overmixing to prevent air bubbles.
- 8
Pour the Filling into the Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
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 leave the cheesecake inside for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cool, refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
- 11
Prepare the Strawberries
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries.
- 12
Let the Topping Macerate
Let the strawberries sit for about 15-20 minutes to release their juices.
- 13
Serve the Cheesecake
Once the cheesecake has chilled, remove it from the springform pan and top with the macerated strawberries before serving.