STRAWBERRY CHEESECAKE

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This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce. 

INGREDIENTS

FOR THE CRUST

• 2 cups (168 g) graham cracker crumbs, about 2 sleeves
• 1/4 cup (50 g) granulated sugar
• 6 tablespoons unsalted butter, melted

FOR THE FILLING

• 32 ounces (908 g) cream cheese, room temperature
• 1 and 1/3 cups (267 g) granulated sugar
• 1 cup (230 g) sour cream, room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, room temperature, lightly beaten

FOR THE SAUCE

• 16 ounces (453 g) whole strawberries, diced
• 2 tablespoons cornstarch
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups (288 g) finely chopped strawberries

INSTRUCTIONS

MAKE THE CRUST

• Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 
• Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

MAKE THE FILLING

• Reduce the oven temperature to 300ºF. 
• In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
• Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth. 
• Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
• Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
• Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 
• Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. 

MAKE THE SAUCE

• Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
• Cook over medium heat, stirring constantly until thickened, about 15 minutes.
• Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
• Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
• Remove the sides of the pan just before serving.

MAKE AHEAD TIP

• The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
• The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Recipes by www.bakedbyanintrovert.com