Cheesecake Recipe
Rich and creamy cheesecake topped with a strawberry glaze.
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Ingredients
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Crust
Cheesecake Filling
Strawberry Glaze
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool slightly.
Cheesecake Filling Preparation
- 3
Mix the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 5
Incorporate eggs
Add the vanilla extract and eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 6
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour.
- 7
Cool and refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
Strawberry Glaze Preparation
- 8
Make the glaze
In a saucepan over medium heat, combine the sliced strawberries, sugar, cornstarch, and water. Stir gently until the mixture starts to boil.
- 9
Thicken the glaze
Continue to cook for 5-7 minutes, stirring constantly, until the mixture thickens and becomes syrupy. Remove from heat and let it cool.
- 10
Top the cheesecake
Once the glaze is cooled, pour it over the chilled cheesecake, spreading it evenly. Allow it to set for about 30 minutes before slicing.