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–+ servings
Nabeah Wahab

Strawberry Cheesecake

5 from 6 votes
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Prep Time 45 minutes
Cook Time 1 hour
Resting time 4 hours
Total Time 5 hours 45 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

Crust
  • 175 grams - graham crackers I use honey ones so I don't add extra sugar
  • 6 tablespoon - unsalted butter, melted (84g)
  • Pinch - salt
Cheesecake
  • 2 pounds - full fat cream cheese, room temp (907g)
  • ¾ cup - granulated sugar (150g)
  • 1 cup - sour cream, room temp (250g)
  • ½ teaspoon - vanilla extract
  • 2 teaspoon - lemon juice
  • ½ teaspoon - salt
  • 3 - eggs room temp
Strawberry Sauce
  • 1 ¼ cup strawberries frozen or fresh cut into quarters
  • ¼ cup strawberry jam
  • 3 tablespoon water
  • 3 tablespoon sugar
  • pinch salt
  • ½ teaspoon cornstarch mixed with 1 teaspoon cold water

Method
 

  1. Preheat oven to 350°F. Grease sides of a springform pan (line bottom with parchment paper as well if you want to take it off the bottom)
  2. Grind the crackers down into a powder. Pour in butter and salt and mix well.
  3. Press into the pan to make an even crust and bake it for 10 minutes. Take out and let it cool. Then line the outside of the pan with 2 layers of aluminum foil. This is to prevent any water leaking into the pan and making the crust soggy.
  4. Beat the cream cheese in a large bowl of a stand mixer or with handheld mixer.
  5. Add in the sugar and beat it well. Add in sour cream and beat. Mix in the vanilla, lemon juice and salt.
  6. Crack in and mix the eggs in one at a time. Add in the next one just when the last one starts to mix in the batter. Don’t mix too much with the electric mixer because it will incorporate too much air, leading to your cheesecake cracking at the end.
  7. Once all the eggs are in, mix gently and thoroughly with a spatula. Do not mix it too much
  8. Start boiling the water for the water bath
  9. Pour the batter into the pan and pop out the air bubbles
  10. Put the cheesecake in a bigger pan for the water bath and place into the oven. The pan should be tall enough to be able to hold enough water to be at least an inch high on the side of the pan.
  11. Place both pans into the oven and then pour in the boiling water in the bigger pan (water should be 1 inch high)
  12. Bake for 55-65 minutes or until the sides are set and the middle is kind of jiggly
  13. Turn off the oven and keep the oven door slightly open with a wooden spoon and let it cool for an hour.
  14. Then take the cheesecake out and remove from the water bath and let it cool completely and then refrigerate for at least 4 hours. This slow cool is important so the temperature doesn't change drastically, which leads to cracking.
Make the Strawberry Sauce
  1. In a small saucepan add in the strawberry jam, sugar, water and salt and heat it up until it comes to a boil and then add in the strawberries
  2. Cook that until the strawberries are softened and the water starts reducing a bit. Add in the cornstarch slurry and cook until it starts to thicken up
  3. Let that cool down. It thickens up a little more when it cools.
  4. Take out the cheesecake from the pan and place it on the serving platter
  5. Spread the strawberry sauce evenly on top, cut and serve
  6. Enjoy and let me know how it turned out by reviewing the recipe!

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