Strawberry Cheesecake

Indulge in a creamy, fruity strawberry cheesecake that’s deceptively simple to make. Perfect for busy days or impressing guests!

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Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, and press firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the softened cream cheese until smooth, then gradually add the sugar and vanilla extract. Add the eggs one at a time, blending well, then fold in the sour cream.
Pour the filling over the crust and bake for 50-60 minutes until the center is set but slightly jiggly.
Turn off the oven and let it cool inside for about an hour, then refrigerate for at least 4 hours.
Toss the sliced strawberries with sugar and lemon juice, letting them sit for about 30 minutes.
Remove the cheesecake from the springform pan, top with the strawberry mixture, and serve.

Ensure cream cheese and eggs are at room temperature for a smooth filling. Try swapping strawberries for different berries if desired.