Cheesecake Recipe
Rich and creamy cheesecake topped with strawberry glaze.
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Ingredients
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Crust
Cheesecake Filling
Strawberry Glaze
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Press the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from oven and let it cool.
Cheesecake Filling
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in granulated sugar and mix until well combined.
- 4
Add Remaining Ingredients
Add sour cream, vanilla extract, and eggs to the cream cheese mixture. Mix on low speed until just combined, ensuring not to overmix.
- 5
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- 6
Chill the Cheesecake
After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight for the best texture.
Strawberry Glaze
- 7
Prepare the Glaze
In a medium saucepan, combine sliced strawberries, granulated sugar, cornstarch, and water. Stir well and bring to a boil over medium heat.
- 8
Cook the Glaze
Once boiling, reduce heat and let it simmer for about 5-7 minutes until the mixture thickens. Remove from heat and let it cool completely.
- 9
Top the Cheesecake
Once the cheesecake is chilled, pour the strawberry glaze over the top, spreading it evenly. Return to the refrigerator for at least 30 minutes before serving.