Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– ½ cup fresh strawberries, hulled and sliced
– ¼ cup strawberry preserves (optional for topping)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Baking sheet (for the pan in the oven)
– Parchment paper (optional)
Step-by-Step Instructions
To start off, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until it resembles wet sand. Press this mixture firmly into the bottom of your springform pan. I like to use the bottom of a measuring cup to ensure it’s evenly packed. Place it in the oven and bake for about 10 minutes until it’s golden and fragrant. Once done, give it some time to cool while you work on the creamy filling. (See the next page below to continue steps…)