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strawberry cheesecake on a decorative white plate

Easy Baked Cheesecake

A rich and creamy baked cheesecake with a buttery graham cracker crust, velvety cream cheese filling, and a gorgeous topping of fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Refrigerator time 6 hours
Total Time 7 hours 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 422
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter
For the filling
  • 32 ounces cream cheese
  • 1 ⅓ cups granulated sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs
For the topping
  • Whole strawberries halved or sliced

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large mixing bowl
  • Silicone spatula
  • Small knife
  • Wire rack

Method
 

  1. Preheat oven to 350°F and move the rack to the lower third position.
For The Crust
  1. Mix graham cracker crumbs, sugar, and melted butter, and press firmly into the bottom and up the sides of the pan. Bake for 10 minutes and set aside to cool.
  2. Reduce oven temperature to 300°F.
For The Filling
  1. Beat cream cheese until smooth and creamy, about 1 minute. Add sugar and sour cream and beat until combined. Mix in vanilla and salt on low speed.
  2. Gently fold in the eggs with a silicone spatula just until combined. Pour the batter over the cooled crust.
  3. Bake for 1 hour until the edges are set, and the center is slightly jiggly. Turn the oven off and leave the cheesecake inside the stove for another hour.
  4. Run a small knife around the edge of the pan to loosen the cheesecake. Cool on a wire rack for 1½ hours.
  5. Cover and refrigerate for at least 4 hours or overnight.
  6. Remove the sides of the springform pan and transfer to a serving platter. Arrange fresh strawberries on top and serve.

Notes

  • Use full-fat, block-style cream cheese. The higher fat content gives a rich, creamy texture.
  • Plan ahead. Baking, cooling, and chilling take a full day. This cheesecake is perfect to make ahead.
  • For clean slices, dip your knife in hot water and wipe it dry between cuts.
  • Leaving the cheesecake in the stove after turning off the oven prevents cracking