Desserts Recipe
Make Desserts Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust Preparation
- 1
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Press the Crust Mixture
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
Filling Preparation
- 3
Beat the Cream Cheese
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 4
Add Sugar and Vanilla
Gradually add the sugar and vanilla extract, mixing until well combined.
- 5
Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 6
Mix in Sour Cream
Finally, add the sour cream and mix until the filling is smooth and creamy.
- 7
Pour Filling into Crust
Pour the filling over the prepared crust, spreading it evenly.
Baking
- 8
Bake the Cheesecake
Preheat the oven to 325°F (163°C) and bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight.
Topping Preparation
- 10
Prepare the Strawberries
In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Toss to coat the strawberries evenly.
- 11
Chill the Topping
Let the mixture sit for about 10 minutes to allow the strawberries to release their juices.
Serving
- 12
Serve the Cheesecake
Slice the chilled cheesecake and top each slice with the prepared strawberries before serving.