Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar (50 g)
- 1/2 cup unsalted butter, melted (115 g)
For the Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened (680 g)
- 1 cup granulated sugar (200 g)
- 1 cup sour cream (240 g)
- 3 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (100 g)
- 2 tablespoons cornstarch
- 1/4 cup water (60 ml)
- 1 teaspoon lemon juice
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure the crust is compact.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and beat until well combined.
- Add the sour cream and vanilla extract, and mix until smooth.
- Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust and spread it out evenly.
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is almost set. The center should still jiggle slightly when the pan is gently shaken.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides of the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, spread the cooled strawberry topping evenly over the top.
- Serve:
- Remove the sides of the springform pan before slicing. Serve chilled and enjoy!
Make sure to keep this recipe safe; it’s a classic favorite!
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