Decadent Strawberry Cheesecake – A Creamy, Fruity Delight

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined.
Press the crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust in the preheated oven for 8-10 minutes until it’s golden and set. Allow it to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sugar and vanilla extract, and beat until fully incorporated.
Add the eggs, one at a time, beating well after each addition, followed by the sour cream.
Once the mixture is smooth, pour it into the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake:
Bake the cheesecake in the oven at 325°F (163°C) for about 50-60 minutes, or until the center is almost set (it should still have a slight jiggle).
Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour to prevent cracking.
After the cheesecake cools to room temperature, refrigerate it for at least 4 hours or overnight to fully set.
4. Prepare the Strawberry Topping:
In a bowl, combine the sliced fresh strawberries, sugar, and lemon juice (optional).
Let the mixture sit for about 10-15 minutes to allow the strawberries to release their juices and create a syrup.
5. Assemble and Serve:
Once the cheesecake has set, remove it from the springform pan and place it on a serving plate.
Spoon the strawberry topping over the cheesecake just before serving.
Serving and Storage Tips