Bookbinder's Fabulous Cheesecake

Recipe View 5 mins Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and sprinkle the bottom evenly with graham cracker crumbs. (5 minutes)

Recipe View 5 mins In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer at medium speed until smooth and well blended. (5 minutes)

Recipe View 3 mins Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated into the cream cheese mixture. (3 minutes)

Recipe View 2 mins Blend in the fresh lemon juice, vanilla extract, and lemon zest until just combined. Be careful not to overmix. (2 minutes)

Recipe View 1 mins Pour the batter into the prepared springform pan, spreading it evenly. (1 minute)

Recipe View 50 mins Bake in the preheated oven for 50 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.

Recipe View 1 hrs Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)

Recipe View 5 mins Loosen the cake from the rim of the pan using a thin knife or spatula. Carefully remove the rim. (5 minutes)

Recipe View 5 mins In a small saucepan, combine the apricot preserves and water. Heat over medium heat, stirring occasionally, until the preserves are melted and the mixture is smooth. (5 minutes)

Recipe View 5 mins Arrange the fresh strawberries attractively on top of the cheesecake. Spoon the warm apricot preserves mixture evenly over the strawberries. (5 minutes)

Recipe View 4 hrs Cover the cheesecake loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (240 minutes)