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Ingredients
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Crust
Filling
Topping (Optional)
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until set. Remove from oven and let cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- 4
Combine ingredients
Gradually add 1 cup of sugar, mixing well after each addition. Beat in the sour cream, vanilla extract, and cornstarch until well combined.
- 5
Add eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- 6
Pour into crust
Pour the cream cheese filling into the prepared crust, smoothing out the top with a spatula.
Baking
- 7
Bake the cheesecake
Bake in the preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- 8
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
Topping Preparation
- 9
Prepare the topping
If using fruit, combine the fresh strawberries (or fruit of choice) with 2 tablespoons of sugar and 1 tablespoon of lemon juice in a bowl. Let sit for about 15 minutes to macerate.
Serving
- 10
Serve the cheesecake
Remove the cheesecake from the springform pan and top with the prepared fruit mixture before serving. Slice and enjoy!