Cheesecake Recipe
Creamy cheesecake on a graham cracker crust, topped with fresh strawberries.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from oven and allow to cool.
Cheesecake Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Mix
Gradually add the granulated sugar, beating until fully combined and no lumps remain.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture, and beat until smooth.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake Cheesecake
Bake in the oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 11
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
Topping Preparation
- 12
Prepare Strawberries
In a small bowl, combine the sliced strawberries with the granulated sugar. Let them sit for about 15-20 minutes to macerate.
- 13
Serve Cheesecake
Once the cheesecake is thoroughly chilled, slice it into pieces and top each slice with the macerated strawberries before serving.