Description
Classic New York Cheesecake with a rich, creamy filling, a crisp graham cracker crust, and a fresh strawberry topping, perfect for special occasions or family gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan to form a crust. Set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, and mix until well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Fold in the sour cream until smooth.
- Pour the filling over the crust and smooth the top. Bake for about 1 hour or until the center is set and the top is lightly golden.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Refrigerate for at least 4 hours or overnight.
- To make the topping, combine strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat until slightly thickened. Cool and refrigerate.
- Spread the cooled strawberry topping over the chilled cheesecake, release the springform pan, slice, and serve.
Notes
- Ensure all ingredients are at room temperature to prevent cracking.
- Cheesecake is best made a day in advance for best flavor and texture.
- You can substitute graham crackers with digestive biscuits or vanilla wafers.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
