Philadelphia Recipe

Prepare the Crust

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Form the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to compact it tightly.

Pre-bake the Crust

Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Prepare the Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Mix in Sugar and Other Ingredients

Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until well combined.

Add Eggs and Lemon Juice

Add the eggs one at a time, mixing well after each addition. Finally, stir in the lemon juice until everything is well blended.

Pour the Filling

Pour the cream cheese filling into the cooled crust, spreading it evenly.

Bake the Cheesecake

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.

Chill the Cheesecake

Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

Prepare Optional Topping

Before serving, top the chilled cheesecake with sliced strawberries and a dollop of whipped cream, if desired.