Ingredients
Method
Prepare the Crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, and mix until combined.
- Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Prepare the Topping
- In a small bowl, toss the sliced strawberries with sugar and let sit for about 15 minutes to release their juices.
- Top the chilled cheesecake with the macerated strawberries before serving.
Nutrition
Notes
For best results, use full-fat cream cheese and allow all ingredients to come to room temperature before mixing.