Preparation Method
- Preheat the oven to 325°F (170°C) with a rack set in the middle position.
- Make the crust: In a food processor fitted with the chopping blade, process graham crackers until finely crumbled. Add butter and granulated sugar and pulse until blended.
- Spray a 9-inch (24-centimeter) round springform pan lightly with nonstick cooking spray. Add the graham cracker mixture. Using the bottom of a measuring cup, gently press the graham cracker mixture into the bottom of the pan and about 1 inch (3 centimeters) up the sides. Set aside.
- Make the filling: In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat cream cheese on medium (5–6) speed until smooth, about 30 seconds, stopping to scrape the bowl as needed. Reduce the speed to low (1–2) and add granulated sugar and vanilla extract. Increase the speed to medium (5–6) and beat until blended, about 1 minute. Add eggs and beat until just smooth, not fluffy. Pour the filling into the crust in the springform pan.
- Place the pan on a baking sheet with sides and bake until the outside is firm and the center is still jiggly, 55–60 minutes. Let the cheesecake cool in the pan on a wire rack for 1 hour.
- Loosen the sides from the springform pan with a knife. Place the uncovered cake in the refrigerator for at least 4 hours or overnight.
- Make the topping: In a small bowl, stir together strawberry slices and granulated sugar. Let stand for 15 minutes. Just before serving, arrange the strawberry slices over the top of the cake. Serve immediately.
Pro Tip
If you’re having trouble judging the cheesecake’s doneness, you can also use an instant-read thermometer inserted into the center of the cheesecake. It should reach 150–155°F (65–68°C) when done.
