Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup heavy cream
For the Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
Directions:
Prepare the Crust:
Preheat oven to 325°F (165°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and set aside.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar and vanilla extract, mixing until well combined.
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in sour cream and heavy cream until smooth.
Pour filling over the pre-baked crust.
Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour.
Refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Topping:
In a medium bowl, toss strawberries with sugar and lemon juice. Let sit for 30 minutes.
Serve:
Remove cheesecake from springform pan and top with strawberries before serving.
Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 5 hours | Servings: 12
