Cheesecake Recipe
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 mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.
- 2
Form 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 8-10 minutes until set. Remove from the oven and let it cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in granulated sugar and mix well.
- 4
Add remaining ingredients
Mix in sour cream, vanilla extract, and all-purpose flour until well combined. Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 6
Cool and refrigerate
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
Topping
- 7
Prepare the strawberry topping
In a medium bowl, combine sliced strawberries with granulated sugar and lemon juice. Toss gently to coat and let it sit for about 15 minutes to allow the strawberries to release their juices.
- 8
Serve the cheesecake
Once the cheesecake is chilled, carefully remove it from the springform pan. Top with the macerated strawberries just before serving. Enjoy your creamy cheesecake!