Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 ¼ cups of sugar and vanilla extract, mixing well.
- Add eggs, one at a time, beating after each addition until just blended.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake for 50-60 minutes or until the center is almost set. Let the cheesecake cool in the pan for 10 minutes, then run a knife around the edge to loosen.
- Refrigerate for at least 4 hours or overnight.
- Before serving, arrange sliced strawberries on top and brush with strawberry jam for a glossy finish.
Notes
- Variations: Try using raspberries or blueberries for a different flavor profile.
- Substitutions: Greek yogurt can be used in place of cream cheese for a lighter option.
- Tips: For best results, ensure all ingredients are at room temperature before starting.