Classic Cheesecake Recipe
Topped with a layer of raspberry jam & sliced strawberries
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Ingredients
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Cheesecake
Method
Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter, mixing until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed until just combined.
Bake the cheesecake
Pour the cheesecake filling over the crust in the springform pan. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
Chill the cheesecake
Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Cover and refrigerate for at least 4 hours or overnight.
Add toppings
Once chilled, spread raspberry jam evenly over the top of the cheesecake. Arrange sliced strawberries on top of the jam for garnish.
Serve
Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.
