Description
Creamy, Beautiful & Crowd-Pleasing
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup strawberry puree (optional)
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium 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 to form the crust. Bake for 10 minutes, then remove and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup of sugar and vanilla extract to the cream cheese, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Fold in the sour cream until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh strawberries and drizzle with strawberry puree if desired. Add whipped cream for extra indulgence.
Notes
- For best results, use full-fat cream cheese.
- Make sure all ingredients are at room temperature before starting.
- You can use a water bath for a smoother texture, but it’s optional.
- Category: Dessert
- Cuisine: American
Keywords: classic strawberry cheesecake, creamy cheesecake, crowd-pleasing dessert, easy cheesecake recipe, homemade cheesecake