Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the strawberry topping:
- 2 cups fresh strawberries, hulled and halved
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the crust:
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool. - Make the filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix until combined. Beat in eggs one at a time. Stir in sour cream until smooth. Pour over cooled crust. - Bake the cheesecake:
Bake for 55–65 minutes or until the center is almost set. Turn off oven, slightly crack the door, and let cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight. - Prepare the topping:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir until strawberries begin to release their juices. Add cornstarch slurry, stir, and cook until thickened (2–3 minutes). Cool completely. - Serve:
Spoon the strawberry topping over the chilled cheesecake. Slice and enjoy!
Would you like a no-bake version too?