Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Topping:
- 1 1/2 cups fresh strawberries, hulled and halved
- 1/4 cup strawberry jam
- 1 tablespoon water
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix.
- Pour the filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
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- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
- Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Topping:
- In a small saucepan, heat the strawberry jam and water over low heat until melted and smooth. Remove from heat and let it cool slightly.
- Arrange the strawberry halves on top of the chilled cheesecake in a circular pattern.
- Brush the melted jam over the strawberries to give them a shiny glaze.
5. Serve:
- Carefully run a knife around the edge of the springform pan before releasing the sides.
- Slice the cheesecake and serve chilled.
Tips:
- For a richer flavor, you can use a mixture of crushed digestive biscuits and graham crackers for the crust.
- Ensure all ingredients are at room temperature before mixing to avoid lumps in the filling.
- The water bath helps prevent cracks in the cheesecake by providing a moist baking environment.
Enjoy your creamy and delicious strawberry cheesecake!
