📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 9-inch springform pan. This prevents sticking and makes for a cleaner release later. Trust me, you don't want to deal with a stuck cheesecake!
2. Make the crust: In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of sugar, and 6 tablespoons (3 ounces) of melted butter. Mix until evenly moistened. It should look like damp sand; if it’s too dry, add another tablespoon of butter. Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to pack it down really well for a nice sturdy crust.
3. Bake the crust: Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. Don't skip this step! A warm crust will melt your cheesecake filling. Been there, done that.
4. Beat the cream cheese: In a large bowl, beat 3 (8-ounce) packages of cream cheese with an electric mixer until smooth and creamy. I prefer using my stand mixer, but a hand mixer will do the job just fine, too. Make sure there are no lumps; it’s worth taking the time to ensure smoothness.
5. Add sugar and eggs: Gradually add 1 ¾ cups of sugar, beating until well combined. Then, add 1 teaspoon of vanilla extract, followed by 4 large eggs one at a time, mixing well after each addition. Make sure you don't overmix! Overmixing can lead to cracks in your final product. I know, bummer.
6. Fold in strawberries: Gently fold in 2 cups of sliced fresh strawberries. Be gentle! You don't want to break up all your strawberries and create a mushy mess, This is where your rubber spatula comes in handy.
7. Pour into crust: Pour the cheesecake batter into the cooled crust. Run a knife or spatula around the edges to remove any air bubbles. This helps prevent cracks and ensures even baking.
8. Bake: Place the springform pan on a baking sheet to catch any spills. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Remember, it will firm up more as it cools.
9. Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps to prevent cracking. Patience, young padawan!
10. Chill: Remove the cheesecake from the oven and let cool completely on a wire rack. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it chills, the better the flavor and texture. Trust me on this one—it's worth the wait!
11. Serve: Once chilled, run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan. Garnish with fresh strawberries and whipped cream, if desired. And there you have it— your masterpiece!