Strawberry Cheesecake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 packages (8 oz each) 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 sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

1. Prepare the crust:
   Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the filling:
   In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mix well. Beat in eggs, one at a time. Stir in the sour cream until combined.
3. Bake the cheesecake:
   Pour the filling over the crust. Place the pan in a larger baking dish and fill it with 1 inch of hot water (water bath). Bake for 55–65 minutes, until the center is almost set. Turn off the oven, leave the door slightly open, and let it cool for 1 hour. Refrigerate for at least 4 hours or overnight.
4. Prepare the topping:
   In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release juice. Add the cornstarch slurry, stir, and simmer until thickened. Cool completely.
5. Serve:
   Spoon the strawberry topping over the chilled cheesecake. Slice and enjoy!

Let me know if you’d like a no-bake version!