Baked Strawberry Cheesecake Recipe

Prepare the crust

1. Preheat your oven to 350°F (175°C). 2. In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter until well combined. 3. Press the mixture firmly into the bottom of a 9-inch springform pan. 4. Bake the crust for 10 minutes, then allow it to cool.

Make the filling

1. In a large bowl, beat 4 packages (8 oz each) of softened cream cheese until smooth. 2. Gradually add in 1 1/4 cups of sugar, beating until well combined. 3. Add 1 teaspoon of vanilla extract and mix well. 4. Add 4 large eggs, one at a time, beating well after each addition. 5. Mix in 1 cup sour cream and 2 tablespoons of all-purpose flour until fully incorporated.

Bake the cheesecake

1. Pour the cream cheese filling over the prepared crust. 2. Smooth the top with a spatula. 3. Bake in the preheated oven for about 55-60 minutes, or until the center is set and the surface is lightly browned. 4. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. 5. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Prepare the strawberry topping

1. In a medium saucepan, combine 1 pound of fresh strawberries (hulled and halved), 1/4 cup of sugar, and 1 tablespoon of cornstarch. 2. Cook over medium heat, stirring frequently until the mixture thickens and the strawberries begin to break down, about 10 minutes. 3. Allow the topping to cool completely.

Assemble the cheesecake

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate. 2. Spoon the cooled strawberry topping over the cheesecake. 3. Slice and serve. Enjoy!