Cheesecake Recipe
Classic cheesecake topped with fresh strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue mixing until well incorporated. Add the sour cream and vanilla extract, mixing until combined.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
- 6
Pour into crust
Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.
Baking and Topping Preparation
- 7
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 8
Refrigerate
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- 9
Prepare the topping
In a small bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let sit for about 15 minutes to release the juices.
- 10
Serve
Remove the cheesecake from the springform pan, slice, and top with the macerated strawberries before serving.