Cheesecake Recipe
Classic cheesecake topped with fresh strawberries
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
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 8-10 minutes until set. Remove from oven and let cool.
Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
- 4
Add Other Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just incorporated.
- 5
Bake the Cheesecake
Pour the cream cheese filling into the prepared crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 6
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Topping
- 7
Prepare the Strawberries
In a mixing bowl, combine the sliced fresh strawberries, granulated sugar, and lemon juice. Toss gently to coat.
- 8
Top the Cheesecake
Once the cheesecake is fully chilled, spoon the strawberry mixture on top of the cheesecake just before serving.