A go-to cheesecake recipe perfect for Strawberries or any other fruit.
Servings:
8
Prep Time:
Cook Time:
Chill Time:
Total Time:
1 1/4 cups graham cracker crumbs
3 tbsp unsalted butter, melted
2 8oz packs of cream cheese
2 tbsp flour
1 tsp vanilla
1/2 cup sour cream
1 1/2 cups caster sugar
Zest of 1 lemon
3 eggs, at room temperature
1 lb strawberries, halved
2 tbsp lemon juice
1/3 cup sugar
1/2 tsp vanilla extract
1 1/2 tsp cornstarch
2 tbsp water
Preheat oven to 320F
Place a piece of parchment paper on the bottom of a 9" springform pan and close
Lightly butter the sides of the pan
Combine melted butter and graham cracker crumbs until it resembles wet sand
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base
Use something with a flat base and vertical edges to flatten the base
Bake the crust for 10 minutes. Remove it from the oven, and set it aside as you make the filling
Use a mixer or beater to beat the cream cheese until just smooth
Add flour, beat for 5 seconds
Add vanilla, sour cream, sugar, and lemon zest. Beat until just combined
Add eggs one at a time, beat in between until combined
Pour into prepared crust
Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan
Cool the cake in the oven with the door open
Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper
Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat
Simmer for 10 minutes until strawberries breakdown
Mix cornstarch with water, then add into saucepan and stir
Add halved strawberries and cook for 1 minute to soften
Sauce should be syrupy – remove from stove and cool. Will thicken as it cools
Spoon onto cheesecake
Slice and serve
