Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 900 g cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup strawberry preserves or glaze
- Fresh strawberries, halved
- Whipped cream
Directions
Preheat oven to 175°C (350°F).
Combine graham cracker crumbs, melted butter, and sugar until mixed.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and let cool completely.
In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla extract, mixing well.
Add the eggs one at a time, mixing just until incorporated after each addition.
Mix in the sour cream and flour until the filling is smooth.
Pour the filling over the cooled crust.
Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Remove the cheesecake from the oven and cool completely on a wire rack.
Refrigerate the cheesecake for at least 4 hours or preferably overnight.
Spread strawberry preserves or glaze evenly over the chilled cheesecake.
Decorate with fresh strawberries and pipe whipped cream around the edges, if desired.
Frequently Asked Questions
How do I prevent my homemade strawberry cheesecake from cracking?
To prevent cracking, ensure your cream cheese and eggs are fully softened before mixing, and avoid overbeating the batter once the eggs are added. After the 50-60 minute main bake, allow the cheesecake to cool gradually inside the turned-off oven with the door slightly ajar for one hour before moving it to the counter for refrigeration.
What is the best way to store this strawberry cheesecake recipe?
After the minimum 4 hours of chilling, this cheesecake should be stored, tightly covered, in the refrigerator. It maintains its best texture and flavor for up to 5 days when properly stored, making it excellent for make-ahead planning.
Can I use Greek yogurt instead of sour cream in this cheesecake recipe?
While sour cream adds essential tang and richness, you can substitute the 1 cup of sour cream with an equal amount of full-fat Greek yogurt in a pinch. Ensure the Greek yogurt is well-drained to avoid adding excess moisture to your filling mixture.
