Cheesecake Recipe
Classic 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, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it is packed tightly and evenly. Bake in the preheated oven for 10 minutes. Remove from oven and let cool while preparing the filling.
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 the granulated sugar and mix until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 6
Cool and Chill
Turn off the oven and crack the door open to let the cheesecake cool gradually for about 1 hour. Once cooled, refrigerate for at least 4 hours or overnight to set completely.
Topping
- 7
Prepare the Strawberry Topping
In a medium bowl, combine the sliced fresh strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries and let them sit for about 15-20 minutes to macerate.
- 8
Serve the Cheesecake
Once the cheesecake is set, remove it from the springform pan. Top with the macerated strawberries before serving.
