Strawberry Cheesecake Recipe

Preheat your oven to 350°F (175°C).

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.

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

Gradually add the granulated sugar and continue to beat until well combined.

Mix in the sour cream and vanilla extract, blending until smooth.

Add the eggs, one at a time, mixing well after each addition until the batter is smooth and creamy.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake the cheesecake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice.

Toss gently to coat the strawberries evenly, then let them sit for about 15-20 minutes to macerate.

Once the cheesecake is chilled, top it with the macerated strawberries before serving.