Cheesecake Recipe

Preheat Oven

Preheat your oven to 325°F (160°C).

Combine Ingredients

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and salt until well combined.

Form Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

Bake Crust

Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.

Beat Cream Cheese

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

Add Sugar and Sour Cream

Gradually add the granulated sugar and sour cream, mixing until well combined.

Add Vanilla and Eggs

Mix in the vanilla extract, then add the eggs one at a time, mixing on low speed until just combined.

Pour into Crust

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Bake Filling

Bake in the oven for 55-60 minutes or until the center is set but still slightly jiggly.

Cool Cheesecake

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.

Prepare Strawberries

In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries.

Chill Topping

Let the strawberries sit for about 15 minutes to macerate before using them to top the cheesecake.

Serve

Once the cheesecake is chilled, remove it from the springform pan and top with the macerated strawberries before serving.