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 (optional)
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and let cool.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- 5
Add Other Ingredients
Add the sour cream, vanilla extract, and eggs, one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until the batter is smooth.
- 6
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Baking
- 7
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Cooling and Serving
- 8
Cool the Cheesecake
Remove the cheesecake from the oven and allow it to cool at room temperature for another hour. Then refrigerate for at least 4 hours, preferably overnight.
- 9
Add Topping (Optional)
Before serving, top with fresh strawberries and drizzle with strawberry sauce if desired.
- 10
Serve
Slice the cheesecake and serve chilled. Enjoy your rich and creamy cheesecake!