Cheesecake Recipe
Rich and creamy cheesecake topped with strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it into the crumb mixture until well combined.
- 2
Form the crust
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
- 5
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for about 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- 7
Chill the cheesecake
Remove from the oven and allow to cool at room temperature. Then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 8
Prepare strawberries
While the cheesecake is chilling, wash and slice the fresh strawberries.
- 9
Mix topping
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat and allow to sit for about 15 minutes to release the juices.
Serving
- 10
Serve the cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan and top with the strawberry mixture before serving.