Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (60ml) sour cream
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat the Oven: Set the oven to 350°F (175°C).
  2. Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined and resembles wet sand. Press mixture firmly into the bottom of the springform pan.
  3. Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until combined.
  4. Assemble the Dessert: Pour filling over the crust in the springform pan, spreading evenly.
  5. Bake: Bake for 30-35 minutes, or until the filling is set and lightly golden around the edges.
  6. Prepare the Strawberry Topping: While the cheesecake bakes, combine sliced strawberries, sugar, and lemon juice in a bowl. Allow it to macerate for 10 minutes.
  7. Serve: Once cooled, top the baked cheesecake with the strawberry mixture. Chill for 10 minutes before slicing and serving.