- 1¼ cups (300 mL) graham cracker crumbs
- ¼ cup (50 mL) unsalted butter, melted
- 4 packages (each 8 oz/250 g) cream cheese, softened
- 1¼ cups (300 mL) granulated sugar
- 4 eggs
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) vanilla extract
- ½ cup (125 mL) sour cream
- ¼ cup (50 mL) granulated sugar
- 1 tbsp (15 mL) freshly squeezed lemon juice
- ½ tsp (2 mL) vanilla extract
- 2 cups (500 mL) fresh strawberries, sliced
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
- Preheat oven to 350°F (180°C)
- Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
- Topping: In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Decoration: Top with sliced strawberries when completely chilled.
- Variation:
- If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.