Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
For the Filling:
- 2 lbs full-fat cream cheese, softened to room temperature
- 1½ cups sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 4 eggs, at room temperature
- 1 cup sour cream, at room temperature
Topping:
- 1 lb fresh strawberries, diced
- 6 tablespoons sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla
Instructions:
- Preparation:
- Preheat the oven to 350°F and position the rack in the lower third.
- Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from entering during the water bath.
- Crust:
- Mix graham cracker crumbs, sugar, melted butter, and salt. Press the mixture into the bottom and sides of the springform pan. Bake for 10-12 minutes, then set aside to cool.
- Filling:
- Reduce oven temperature to 325°F.
- Beat softened cream cheese until smooth. Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice, and cornstarch.
- Beat in eggs one at a time on low speed until smooth. Avoid overmixing.
- Lastly, beat in sour cream.
- Place the springform pan into a roasting pan. Pour the batter into the pan and smooth the top. Pour boiling water into the roasting pan, about halfway up the side of the springform pan, ensuring no water drips onto the batter.
- Bake at 325°F for 1 hour and 40-50 minutes.
- Cooling:
- After baking, leave the cheesecake in the oven with the door slightly open for 1 hour (with the oven turned off).
- Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges, and let it cool to room temperature. Chill in the fridge for at least 5 hours or overnight.
- Strawberry Topping:
- In a saucepan, combine half of the strawberries, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens (about 8-10 minutes).
- Remove from heat, stir in vanilla and remaining strawberries. Let it cool to room temperature, then spread it over the cheesecake.
- Once the cake is cooled, release it from the springform pan and transfer it onto a serving plate.
Enjoy your delightful Strawberry Cheesecake with Graham Cracker Crust!