Treat yourself and your loved ones to this delightful and simple strawberry cheesecake recipe that tastes just as delicious as it looks. The melt-in-your-mouth cheesecake filling and the irresistible strawberry topping are perfectly complemented by the classic graham cracker crust.
Preheat the oven to 350°F and grease a 9-inch springform pan.
Combine graham cracker crumbs and melted butter in a medium-sized bowl.
Press the crust mixture into the bottom and sides of the springform pan, using a measuring cup or drinking glass to press the crust into an even thickness.
Bake the crust in the oven for 10 minutes, then remove from the oven and set aside.
Lower the oven temperature to 325°F.
In a large mixing bowl, beat the softened cream cheese until fluffy, then add sugar and vanilla extract, mixing until combined.
Add eggs one at a time, mixing just until the yolks are incorporated, be careful not to over blend.
Gently fold in the sour cream.
Pour the filling mixture over the crust in the springform pan, and bake for 1 hour.
Turn off the oven and let the cheesecake stand in the oven for another 30-40 minutes.
Remove the cheesecake from the oven, run a knife around the edge, and let it cool for 15 minutes. Then, cover with plastic wrap and refrigerate for at least 8 hours.
Rinse and dry fresh strawberries, then cut them in half.
In a small bowl, mix store-bought strawberry preserves with freshly squeezed lemon juice.
When the cheesecake has chilled, remove the sides of the springform pan and arrange strawberry halves on top of the cheesecake. Drizzle the lemon-infused strawberry preserves over the strawberries and cheesecake before serving.