Cheesecake Recipe
Classic cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to help pack it down.
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
Filling Preparation
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
Incorporate Vanilla and Eggs
Add the vanilla extract and eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Cool the Cheesecake
Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.
Topping Preparation
Prepare Strawberries
In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat and let sit for 15 minutes to macerate.
Top the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Arrange the macerated strawberries on top of the cheesecake just before serving.