Cheesecake Supreme

Rich, creamy, and utterly decadent, this Cheesecake Supreme is the ultimate indulgence for any occasion. A velvety-smooth filling, nestled in a crunchy graham cracker crust, topped with sweet and tangy strawberries – it’s a match made in heaven!

Ingredients

• Graham cracker crumbs 1 1/2 cups
• Granulated sugar 1/2 cup
• Unsalted butter 1/4 cup
• Cream cheese softened 1 1/2 cups
• Granulated sugar 1 1/4 cups
• Large eggs 4
• Sour cream 1 cup
• Vanilla extract 1 teaspoon
• Sliced strawberries for garnish

Instructions

Preheat your oven to 350°F (180°C). Start by preparing the crust: in a medium bowl, mix together the graham cracker crumbs and granulated sugar.

Add the unsalted butter and mix until the crumbs are evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan, making sure to get it evenly coated. Bake the crust for 10 minutes, then let it cool completely.

In a large mixing bowl, beat the cream cheese until it’s smooth.

Gradually add the granulated sugar and beat until combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the sour cream and vanilla extract until smooth.

Pour the cheesecake batter into the cooled crust and smooth the top. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool in the pan for 1 hour, then run a knife around the edges and release the springform.

Let the cheesecake cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Just before serving, top with sliced strawberries.

Notes

To ensure a smooth cheesecake, make sure to beat the cream cheese until it’s silky smooth before adding the granulated sugar.

Don’t overmix the cheesecake batter, as this can lead to a dense cheesecake.

Make sure to let the crust cool completely before pouring in the cheesecake batter to prevent it from cracking.

Don’t open the oven door during the baking time, as this can cause the cheesecake to crack or sink.

Let the cheesecake cool completely in the pan before running a knife around the edges and releasing the springform to prevent it from breaking.

Chill the cheesecake for at least 4 hours or overnight to allow the flavors to meld together and the cheesecake to set properly.

Use fresh strawberries for garnish to add a pop of color and freshness to the dish.

Cut into slices just before serving to ensure a clean slice.

This cheesecake is perfect for special occasions or gatherings, and can be made ahead of time to save on prep work.

Nutrional Value

• Calories: 420
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 18g