Ingredients
For the Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons (74 g) unsalted butter, melted
For the Cheesecake
- 24 oz (680 g) cream cheese softened (use full-fat)
- 1 cup (200 g) granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
For the Topping
- 1 ½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoon cornstarch see note
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter salted or unsalted
Recommended Equipment
- Mixing bowls
- 9″ Springform pan
Instructions
- Preheat your oven to 325F (160C).
Graham Cracker Crust
- In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.1 ½ cups (170 g) graham cracker crumbs,2 Tablespoons granulated sugar,1 Tablespoon light brown sugar,5 Tablespoons (74 g) unsalted butter, melted
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
Cheesecake Filling
- In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.24 oz (680 g) cream cheese,1 cup (200 g) granulated sugar
- Stir in the sour cream and vanilla extract until just combined.½ cup sour cream,1 teaspoon vanilla extract
- Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.3 large eggs
- Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).
- Allow the cheesecake to cool at room temperature until it’s no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
Strawberry Topping
- In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.1 ½ lb fresh or frozen strawberries,¼ cup (50 g) granulated sugar,1 ½ Tablespoon cornstarch,2 Tablespoon water,1 Tablespoon lemon juice
- Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.1 Tablespoon butter
- Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.
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