Cheesecake Recipe
Rich and creamy cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes, until lightly browned. Remove from the oven and let it cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, sour cream, and vanilla extract, continuing to mix until well combined.
- 4
Add the eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 5
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 6
Chill the cheesecake
After cooling in the oven, remove the cheesecake and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Topping
- 7
Prepare the strawberry topping
In a mixing bowl, combine the fresh strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries with the sugar and lemon juice. Let it sit for about 15 minutes to allow the strawberries to release their juices.
- 8
Serve
Once the cheesecake has chilled, remove it from the springform pan. Top with the macerated strawberries before slicing and serving.