Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 pint fresh strawberries, sliced
- 1/4 cup strawberry jam (optional, for glaze)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Make Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool slightly.
- Prepare Filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Fold in the sour cream.
- Bake Cheesecake: Pour the cream cheese mixture over the crust. Smooth the top. Bake for 50-60 minutes, or until the center is almost set (it will slightly jiggle).
- Cool: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then remove and chill in the fridge for at least 4 hours or overnight.
- Add Strawberries: Before serving, top the cheesecake with fresh sliced strawberries. Warm the strawberry jam slightly and brush over the strawberries for a shiny finish, if desired.
- Serve: Slice, serve, and enjoy every bite!
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