Ingredients
Cheesecake Cracker Base:
- 28 Graham Cracker squares
- 8 tbsp unsalted butter , melted
Cheesecake Filling:
- 1 lb cream cheese , softened . That’s 2 pkgs
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 1/2 cups sugar
- Zest of 1 lemon
- 3 eggs , at room temperature
Strawberry Topping for Cheesecake:
- 1 lb strawberries , half diced and half sliced in half
- 2 tbsp lemon juice OR water only if the berries are not sweet
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornstarch mixed with 2 tbsp water.. mixed well
Instructions
Preparation:
- Preheat oven to 325
- Get a 9”springform cake tin. Turn the base UPSIDE DOWN butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out of the pan a little.
- Butter and line the side of the pan.
Cheesecake Base:
- Break up crackers roughly by hand and place in a food processor.
- Blitz until fine crumbs (Note 5). Add butter, briefly blend until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Filling:
- Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
- Add flour, beat until just combined (10 sec).
- Add vanilla, sour cream, sugar and lemon zest. Beat until just slightly mixed.
- Add eggs one at a time, beat in between until just combined . Don't over beat, do not want to aerate the batter.
- 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 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Strawberry Topping for Cheesecake:
- 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.
- Add corn starch and stir - it will thicken quickly.
- Add halved strawberries and cook for 1 minute to soften.
- Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, it should be like jam.
- Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. With the thick side up. Refrigerate 2 hours more if needed .
- Slice and serve with remaining Strawberry Sauce!
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