This classic Vanilla Cheesecake recipe is topped with fresh strawberries and a sweet sour cream layer for a beautiful and delicious dessert! The toppings are adaptable and any way you enjoy it, you can master this basic recipe to make it your own!
1 ½cupsfinely ground graham cracker crumbs (about 5 double graham crackers)
¼cuplight brown sugar, packed
3tablespoonsunsalted buttermelted
Filling
2poundscream cheese, at room temperature
1cupgranulated sugar
1teaspoonpure vanilla extractor beans from 1 vanilla bean
4large eggs
Sour Cream Topping (optional)
1pintsour cream
3tablespoonsgranulated sugar
1teaspoonpure vanilla extract
Strawberry Topping
3cupsfresh strawberries, sliced
1teaspoonfinely grated lemon zest
2teaspoonsgranulated sugar
Instructions
Preheat the oven to 325°F (165°C).
For the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and butter in a bowl. Stir to combine. Press the crumb mixture evenly into the bottom of a 9-inch (23-cm) springform pan.
For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar, and vanilla. Beat on medium speed until smooth, stopping a few times to scrape down the sides with a rubber spatula. With the mixer on low, add the eggs one at a time, beating until fully incorporated and stopping again to scrape down the sides if necessary.
Pour the filling into the springform pan, using a rubber spatula to smooth the top. Bake until the center is barely set, 50 to 60 minutes. Let cool completely on a wire rack.
To make the optional sour cream topping: In a medium bowl, combine the sour cream, sugar, and vanilla. Stir well to blend. Spread the mixture over the top of the cheesecake, then refrigerate for at least 3 hours or up to overnight to set the topping.
Just before serving, make the strawberry topping: In a bowl, combine the strawberries, lemon zest, and 1 teaspoon sugar. Taste, adding a little more sugar if desired. Top the cheesecake with the strawberries and serve at once.
Notes
To store: Refrigerate the cheesecake and strawberries, covered or in an airtight container, for up to 2 days.