Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- 2 tbsp sugar
- ¼ tsp salt
Filling
- 24 oz full-fat cream cheese
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 tbsp vanilla
- 1 tsp lemon zest (optional)
Strawberry Topping
- 2 cups strawberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat oven to 325°F.
- Mix crust ingredients.
- Press into a springform pan.
- Bake 10 minutes.
- Cool completely.
- Beat cream cheese and sugar.
- Add eggs one by one.
- Fold in sour cream and vanilla.
- Pour into crust.
- Bake 55 minutes in a water bath.
- Cool 1 hour inside oven.
- Refrigerate at least 4 hours.
- Cook strawberries with sugar.
- Add cornstarch slurry.
- Cool topping.
- Spread over cheesecake.
- Chill before serving.
Notes
- Always use room-temperature ingredients.
- Do not overmix after adding eggs.
- Bake using a water bath.
- Cool gradually to avoid cracks.
- Refrigerate overnight for the best texture.
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian