Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar and the vanilla extract, continuing to beat until creamy. Add the eggs one at a time, mixing well after each addition. Pour the filling over the cooled crust.
- Bake the cheesecake for about 55-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove it from the oven and let it cool completely at room temperature.
- While the cheesecake cools, prepare the strawberry topping. Hull and slice the strawberries, then combine them with 1/4 cup of sugar and lemon juice in a saucepan. Cook over medium heat until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Let it cool.
- Once the cheesecake and topping are cool, spread the strawberry topping over the cheesecake. Refrigerate for at least 4 hours, or overnight, before serving. Slice and enjoy your delicious strawberry cheesecake!
Notes
Chef's Tips:
• Use room temperature cream cheese for a smoother filling
• Avoid overmixing the batter to prevent air bubbles and cracking
• Serve with a dollop of whipped cream for an extra touch of indulgence
Food Safety:
• Ensure all dairy products are fresh and properly stored
• Store leftovers in the refrigerator and consume within 3-4 days