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Strawberry Cheesecake

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A creamy baked cheesecake with a buttery graham cracker crust, topped with a fresh strawberry sauce.

Ingredients

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  • 2 cups graham cracker crumbs (about 2 sleeves)
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 4 large eggs + 1 yolk
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 6 cups water (for the water bath)
  • 1/2 cup granulated sugar (for sauce)
  • 1 tablespoon cornstarch (for sauce)
  • 1 tablespoon lemon juice
  • 2 pounds fresh strawberries, hulled and finely chopped, divided

Instructions

  1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
  2. Wrap the pan tightly with foil to prevent water from seeping in.
  3. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter until moist, then press into the bottom of the pan.
  4. Bake the crust for 8 minutes until golden. Cool and increase the oven temperature to 400°F.
  5. Beat cream cheese in a bowl until smooth. Add sugar and cornstarch, then beat until fluffy.
  6. Add eggs, beating on low. Fold in sour cream, heavy cream, and vanilla.
  7. Boil 6 cups of water.
  8. Pour the filling over the cooled crust, then place the springform in a larger pan and add hot water to the outer pan.
  9. Bake for 10 minutes at 400°F, then reduce to 230°F and bake for 1 hour without opening the door.
  10. Cool for 1 hour in the oven with door cracked, then refrigerate overnight.
  11. Make the strawberry sauce by cooking half the strawberries with sugar, cornstarch, and lemon juice until thickened. Stir in remaining strawberries after cooling.
  12. Serve cheesecake with the sauce and whipped cream on top.

Notes

For best results, let cream cheese sit out for 2 hours before use. Chill the cheesecake overnight for cleaner slices.

Nutrition

Find it online: https://www.spiritsdrink.com/strawberry-cheesecake/