Strawberry Cheesecake Recipe
vanilla cheesecake with a graham cracker crust with strawberries on top
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Ingredients
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Crust
Cheesecake Filling
Strawberry Topping
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer. Add the vanilla extract and sour cream, mixing until well combined.
- 4
Add the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 6
Cool the Cheesecake
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours, preferably overnight.
Strawberry Topping Preparation
- 7
Prepare the Strawberries
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat the strawberries.
- 8
Let Strawberries Macerate
Let the mixture sit for about 15-20 minutes, until the strawberries release their juices.
- 9
Top the Cheesecake
Once the cheesecake has chilled, arrange the macerated strawberries on top of the cheesecake before serving.
