Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 4 (8-ounce) packages cream cheese, softened
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup sour cream
– 2 cups fresh strawberries, hulled and sliced
– ½ cup strawberry preserves
– Whipped cream for topping (optional)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Oven
– Refrigerator
Step-by-Step Instructions
To start off this delightful cheesecake, I preheat my oven to 325°F (160°C). While that’s warming up, I grab my springform pan to make the crust. In a mixing bowl, I combine the graham cracker crumbs and melted butter until it looks like wet sand. Then, I press this mixture firmly into the bottom of the pan to form an even layer. It’s so satisfying to see it come together! After that, I pop the pan into the oven for about 10 minutes to set the crust. This gives the crust that lovely crispy texture that pairs so well with the creamy filling. (See the next page below to continue steps…)
