strawberry cheesecake

• Cream Cheese – for the classic taste of cheesecake. Be sure to use room-temperature cream cheese so you do not have lumps in your cheesecake
• Granulated Sugar – adds just the right amount of sweetness
• Eggs – be sure to use room-temperature eggs
• Sour Cream – creates a more dense and smooth cheesecake
• Vanilla – use our homemade vanilla recipe for the best flavor
• Strawberry Topping – our Strawberry Sauce recipe makes the best topping and it’s just 3 ingredients: strawberries, sugar, and lemon juice.
• Strawberries – you’ll need about 1/2 lb of fresh strawberries to garnish the top

• Graham Cracker Crumbs – you can buy pre-crushed, crush them yourself in a Ziploc bag, or pulse your own in a food processor or blender
• Unsalted Butter – moistens the graham cracker crumbs and keeps them set in the pan
• Granulated Sugar – helps bind the crust together

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl and stir until moistened.
2. Press the crumbs into a 9-inch springform pan lined with parchment, going 3/4 of the way up the sides. I use a measuring cup with a straight edge to press the crumbs into the pan.
3. Bake for 8 minutes at 350˚F and then cool to room temperature

1. Wrap Your Pan With Foil – Place 2 sheets of extra-wide heavy-duty foil on the counter. Set your springform pan in the center and fold the foil up the sides of the pan (be careful to avoid rips). Fan the foil out at the top to keep the rim clear for rising.
2. Mix Cream Cheese and Sugar – Preheat your oven to 450˚F. Using a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium/high speed for 5 minutes until smooth, scraping the bowl as needed.
3. Add Eggs – Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
4. Reduce speed to low and add sour cream and vanilla to the cream cheese, mixing just until incorporated. Pour the batter over the crust.

Then just add strawberry's wherever you want!