Recipe Index

Ingredients

• 2 cups graham cracker crumbs, from 15-16 whole crackers
• 8 Tbsp unsalted butter, melted
• 2 Tbsp granulated sugar
• 2 lb cream cheese, room temperature, 4 packages, 8-oz each
• 1 cup granulated sugar
• 5 large eggs, room temperature
• 1/4 cup sour cream
• 1/2 Tbsp vanilla extract
• 1 lb strawberries, rinsed, hulled and thinly sliced, plus 1/2 lb more to garnish
• 1/3 cup granulated sugar, or more to taste
• 1 Tbsp lemon juice, from 1/2 Lemon

Method

1. Heat the oven to 350F; line the base of a 9 inch springform pan with parchment.
2. Mix the graham crumbs with 2 tbsp sugar and the melted butter; press into the pan, going three quarters of the way up the sides; bake for 8 minutes and cool.
3. Wrap the outside of the pan in two sheets of heavy-duty foil.
4. Beat the cream cheese and 1 cup sugar on medium-high for 5 minutes, until completely smooth, scraping the bowl as needed.
5. Add the eggs one at a time on medium speed, mixing between additions.
6. Mix in the sour cream and vanilla on low, just until incorporated; pour over the crust.
7. Bake in a water bath until set at the edges with a slight wobble in the centre; cool slowly, then chill for at least 8 hours in total before slicing.
8. Toss the sliced strawberries with 1/3 cup sugar and the lemon juice; spoon over the cheesecake with extra strawberries to garnish.

Prep: 30 min · Cook: 90 min · Total: 480 min

Nutrition (per serving, where published)