Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. - Make the Crust:
In a bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let 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 sugar and vanilla, beating well. Add eggs, one at a time, mixing just until incorporated. Gently fold in the sour cream. - Bake:
Pour the filling over the crust. Tap the pan on the counter to remove any air bubbles. Bake for 50–60 minutes, or until the center is just set and slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. - Chill:
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight. - Make the Strawberry Topping:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries release their juices (about 5 minutes). Stir in the cornstarch slurry and cook for another 2–3 minutes until thickened. Let cool completely. - Serve:
Spoon the cooled strawberry topping over the chilled cheesecake. Slice, serve, and enjoy!
If you’d like, I can help you adapt this for no-bake style or add extra garnishes — just let me know!