Tips for Success
Use room temperature cream cheese
Don’t overmix the batter
Cool slowly to prevent cracking
Chill overnight for best flavor and texture
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
For the topping:
2 cups fresh strawberries, sliced
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Directions
Preheat oven to 325°F. Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then beat in eggs one at a time. Mix in sour cream.
Pour filling over cooled crust. Bake for 50–60 minutes or until the center is just set. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until bubbly. Stir cornstarch into water and add to the pan. Cook until thickened, then cool.
Spread topping over chilled cheesecake before serving.
Additional Tips or Variations
Add a layer of whipped cream for extra elegance
Use a mix of berries for variety
Add lemon zest to the filling for brightness