Instructions
Step 1: Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Step 2: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then mix in sour cream and vanilla.
Step 3: Pour the cheesecake batter over the cooled crust. Bake for 55-65 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
Step 4: For the topping, warm the strawberry jam with lemon juice. Spoon over the chilled cheesecake and arrange halved strawberries on top. Drizzle with white chocolate if desired.
Step 5: Slice and serve with extra strawberries for garnish.
Storage Information
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator before serving.
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