Strawberry Cheesecake

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Strawberry Cheesecake

Ingredients:

Cookie Crust:

  • 2 cups (200g) cookie crumbs
  • 8 tbsp (120g) unsalted butter, melted

Cheesecake Filling:

  • 16 oz (500g) cream cheese, softened
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups granulated sugar
  • Zest of 1 lemon
  • 3 large eggs, at room temperature

Strawberry Topping:

  • 1 lb (500g) fresh strawberries, 1/2 diced, 1/2 halved
  • 2 tbsp lemon juice
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cornstarch
  • 2 tbsp water

Instructions:

  1. Preheat and Prepare Pan:
    • Preheat your oven to 320°F (160°C).
    • Grease an 8-inch springform pan and line the bottom with a parchment round. Grease the sides.
  2. Make the Crust:
    • In a bowl, mix together the cookie crumbs and melted butter until well combined.
    • Press the mixture evenly into the bottom and up the sides of the prepared pan.
  3. Prepare the Filling:
    • Beat the cream cheese in a large bowl until smooth.
    • Mix in the flour, then add the vanilla, sour cream, sugar, and lemon zest, beating until just combined.
    • Add the eggs one at a time, beating just until incorporated.
  4. Bake the Cheesecake:
    • Pour the filling into the crust and spread evenly.
    • Bake for 55-60 minutes, or until the center is nearly set.
    • Cool in the oven for 1 hour, then chill in the refrigerator for 4 hours.
  5. Make the Strawberry Topping:
    • In a saucepan, simmer the diced strawberries, lemon juice, sugar, and vanilla over medium heat for about 10 minutes until syrupy.
    • In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the saucepan.
    • Add the halved strawberries and cook for 1 minute more.
    • Allow the topping to cool and thicken slightly. It should slowly ooze when drizzled with a spoon. Adjust thickness if needed by adding a touch more water or cornstarch slurry.
  6. Assemble and Chill:
    • Remove the cheesecake from the pan and place it on a serving plate.
    • Spread the strawberry topping evenly over the top, arranging the halved strawberries face-down.
    • Chill for an additional 2 hours.
  7. Serve:
    • Slice the cheesecake and serve with extra strawberry topping on the side.
    • Leftovers can be kept refrigerated for 2-3 days.

Enjoy your delicious Strawberry Cheesecake!

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