Cheesecake Recipe
Classic cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Ingredients
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 3
Form Crust
Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden, then remove from oven and let cool.
Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add the sugar and continue to beat until fully incorporated. Then, mix in the sour cream and vanilla extract until smooth.
- 6
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan.
- 8
Bake
Bake the cheesecake 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 to cool gradually.
- 9
Chill
Remove the cheesecake from the oven, let it cool to room temperature, and then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 10
Prepare Strawberries
In a medium bowl, combine the sliced strawberries with the sugar and lemon juice. Toss to coat and let sit for 15 minutes to macerate.
- 11
Serve
Once the cheesecake is chilled, remove it from the springform pan and top with the macerated strawberries before serving.