Philadelphia cheesecake


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream

For the topping:

  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup water


1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.

2. Prepare the crust:

  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of the prepared springform pan, forming an even layer.
  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the filling:

  • In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
  • Gradually add the sugar and vanilla extract, and continue beating until well combined and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the sour cream and heavy cream until the mixture is smooth and creamy.

4. Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.

5. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

6. Once baked, turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for about an hour.

7. After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.

8. Prepare the topping:

  • In a small saucepan, combine the sliced strawberries, sugar, lemon juice, cornstarch, and water.
  • Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften, about 5-7 minutes.
  • Remove from heat and let the strawberry topping cool to room temperature.

9. Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Pour the cooled strawberry topping over the cheesecake.

10. Slice and serve the cheesecake chilled. Enjoy your classic Philadelphia cheesecake with fresh strawberry topping!

Feel free to garnish with additional fresh strawberries or whipped cream if desired. Enjoy!

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