Instructions
Step 1: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
Step 3: In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract and mix well.
Step 4: Beat in eggs one at a time, mixing just until combined. Add sour cream and heavy cream and mix until smooth.
Step 5: Pour the batter over the cooled crust. Bake for 55–65 minutes or until the center is just set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Step 6: Chill in the refrigerator for at least 4 hours or overnight.
Step 7: Once chilled, spread a layer of whipped topping over the cheesecake if desired. Top with strawberry glaze and fresh strawberries.
Step 8: Slice and serve chilled for best results.
Storage Information
Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
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