1 lb strawberries, rinsed, hulled and thinly sliced
1/3 cup sugar, or more to taste
1 TBSP lemon juice from 1/2 lemon
Instructions
1. Preheat oven to 350 with a rack in the center of the oven. Line the bottom of a 9 inch springform pan with parchment for an easier release.
2. In a medium bowl, combine graham crackers with sugar then stir in melted butter. Mix until moistened. Press crumbs into your prepared pan, going 3/4 way up the sides. Bake in the center of the oven at 350 for 8 mins then cool to room temp.
3. Increase oven to 450. Place 2 sheets of aluminum foil on the counter. Set the spring form pan in the center and fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising.
4. In a stand mixer fitted with paddle attachment, beat cream cheese and 1 cup sugar on med/high speed for 5 mins until completely smooth, scraping down the bowl as needed.
5. Reduce speed to med and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
6. Reduce speed to low and add sour cream and vanilla and mix just until incorporated. Pour batter over the cooled crust.
How to bake in water bath-
1. Boil a pot of water (boil more than you think you need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the spring form pan.
2. Carefully transfer the cheesecake to the oven and bake at 450 for 15 mins then reduce the heat to 225 and, without opening the door, bake an additional 65-75 mins (I go 75) or until the center of the cheesecake wobbles slightly when you jolt the pan.
3. Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 mins then transfer the pan to a wire rack to cool completely. Cover and chill in the fridge overnight to fully set before slicing.
How to make strawberry topping-
1. In a medium saucepan, combine chopped strawberries, lemon juice, and sugar. Set over med heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20-25 mins, or until the sauce is thickened. Cool to room temp then refrigerate until serving.
2. When ready to serve, garnish the cheesecake with as much sauce as you want per slice!! ENJOY
Originally Submitted
3/26/2024
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