Strawberry Cheesecake
Ingredients: graham cracker crumbs, granulated sugar, melted, unsalted butter, cooking spray, softened cream cheese · 180 min cook time · 620kcal · ₩24,250
Ingredients
2.25cups graham cracker crumbs, 3tbsp granulated sugar, 5tbsp melted, unsalted butter, 1as needed cooking spray, 38 oz blocks softened cream cheese, 1.25cups granulated sugar, 0.25tsp salt, 0.5cup sour cream, room temperature, 2tsp vanilla extract, 2tsp fresh lemon zest, 3eggs large, room temperature eggs, 2lbs fresh strawberries, 0.75cup water, 0.5cup granulated sugar, 1tbsp fresh lemon juice, 2tsp corn starch, 2tsp vanilla
Instructions
1. Preheat your oven to 350°F (175°C).
2. Add 18 graham crackers (270 grams) to the bowl of a food processor.
3. Add 3 tablespoons of granulated sugar.
4. Pulse until the graham crackers are finely ground.
5. Transfer the crumbs to a bowl.
6. Add 5 tablespoons (70 grams) of melted, unsalted butter to the crumbs.
7. Mix with a spatula until the butter is nicely mixed in and the texture is like wet sand.
8. If the mixture doesn't hold together when squeezed, add an additional 1-2 tablespoons of melted, unsalted butter as needed.
9. Lightly spray a 9-inch springform pan with cooking spray.
10. Transfer the crumbs into the pan and give it a little shimmy to distribute evenly.
11. Press the crumbs down firmly into the bottom and 1 inch up the sides of the pan. Use a glass to help create a general shape and then use your thumb or index finger to press the top down.
12. Transfer the pan onto a baking sheet and bake for 10-15 minutes at 350°F (175°C) until fragrant and delicious.
13. While the crust bakes, prepare the filling. Add 3 (8 oz/227 grams) blocks of softened cream cheese to a stand mixer with a whisk attachment.
14. Mix on medium-low for about 3 minutes until nice and creamy. Do not mix on high to avoid pumping too much air into the cream cheese.
15. Crack 3 large, room temperature eggs into a separate bowl and check for shells.
16. Add 1 & 1/4 cups (250 grams) of granulated sugar to the cream cheese mixture.
17. Add 1/4 tsp of salt.
18. Scrape down the bowl and let it mix for 2 minutes.
19. Add 1/2 cup (120 grams) of room temperature sour cream.
20. Add 2 tsp of vanilla extract.
21. Add 2 tsp of fresh lemon zest.
22. Mix on medium for about a minute.
23. Add the 3 large, room temperature eggs one at a time, allowing each egg to incorporate before adding the next. Scrape the bowl down once during this process.
24. Mix until the batter is nice and loose, glossy, and without lumps.
25. Pour the filling into the cooled crust.
26. Give it a little jiggle to settle the filling.
27. Bake at 350°F (175°C) for 15 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional hour.
28. Once done, turn the oven off but leave the door closed for an hour to allow the cheesecake to finish baking and cool slowly.
29. Once the cheesecake is baked and cooled, prepare the strawberry topping. Hull and halve 2 lbs (900 grams) of fresh strawberries.
30. In a medium pot, add half of the strawberries (1 lb/450 grams), 3/4 cup (180 mL) of water, 1/2 cup (100 grams) of sugar, and 1 tbsp of fresh lemon juice.
31. Sprinkle 2 tsp of corn starch over the mixture.
32. Stir to combine and place over medium heat. Bring to a boil, stirring frequently.
33. Let it boil for about 5 minutes until the strawberries are nice and soft.
34. Mash the strawberries and continue cooking for about 10 minutes until the sauce is nicely thickened.
35. Take off heat and add the remaining 1 lb (450 grams) of uncooked, halved strawberries.
36. Add 2 tsp of vanilla and stir to combine.
37. Transfer the strawberry topping to a large bowl and spread them out to help cool them down to lukewarm or room temperature.
38. Dismount your cheesecake from the springform pan and center it on a cake stand.
39. Pile high with strawberries.
40. Slice and enjoy your strawberry cheesecake!
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