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Creamy Strawberry Cheesecake

fharajli
Creamy Strawberry Cheesecake
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Desserts
Servings 1

Ingredients
  

  • Cheesecake
  • 1. 1.5 lbs cream cheese 3 8oz boxes
  • 2. 6 oz granulated sugar
  • 3. ½ teaspoon salt
  • 4. ½ lemon zest
  • 5. ¼ cup sour cream
  • 6. ½ tablespoon vanilla extract
  • 7. 1 cup heavy cream
  • 8. ⅛ cup lemon juice
  • 9. 1 cup eggs + ¾ of a egg
  • Crust
  • 1. 5 oz graham cracker crumbs
  • 2. ½ oz granulated sugar
  • 3. ½ tablespoon cinnamon
  • 4. ½ teaspoon nutmeg
  • 5. 1.25 fl oz melted butter
  • Strawberry Sauce
  • 1. 1 lb strawberries
  • 2. ⅓ cup sugar
  • 3. 1 teaspoon vanilla extract
  • 4. lemon zest

Instructions
 

  • CrustIn one bowl, combine all your ingredients for the crust and combine until it clinches together like wet sand.

  • In a lightly greased 10" springform pan, pat the crumbs until they reach the sides and are even across the bottom. Make sure they don't go up the sides.

  • Cheesecake
    Start by having all your ingredients at room temperature and pre-heat your oven to 350°F.
  • Mix the cream cheese on low for about five minutes, stopping to scrape. It should be smooth and lump-free.
  • Gradually add in the granulated sugar and mix until sugar is blended in, about 2 minutes after adding all the sugar in. Scrape.
  • Add in the lemon zest and salt and mix until combined. Scrape.
  • Add in the sour cream and mix until incorporated. Scrape.
  • Add in the eggs one at a time and mix until incorporated. Let it mix properly before adding each egg. Scrape in between each addition.
  • Add in the vanilla and mix until combined. Scrape.
  • Slowly pour in the heavy cream and mix until combined. Scrape.

  • Add the lemon juice and mix until combined. Scrape.
  • Pour the batter on top of the crust in the springform pan and tap lightly to release air bubbles.

  • In a pan or pot that has 2" sides, pour in three cups of hot water.

  • Place the springform pan in the middle of the water bath.

  • Bake at 350°F for 40 minutes to one hour. I check at the 40-minute mark and go from there. If you have a digital thermometer you can check the internal temperature, which should be at 155°F when it's done. The best way to tell if it's done is if the sides are firm, but the center is jiggly. If it jiggles, but when you touch it with your finger it's no liquid in the center, which means it's done.
  • Refrigerate overnight.
  • Top with strawberry sauce and serve.
  • Strawberry SauceWash all strawberries and cut them in half.

  • Place ⅔ of the strawberries in a saucepan with sugar and vanilla.
  • Cook about 15 minutes on medium-high heat, until thicker and syrup-like.
  • As you cook the strawberries, mash them slightly with the wooden spoon.
  • Remove from heat and place the remaining ⅓ uncooked strawberries with the cooked strawberries and mix.
  • Let it cool for about 10 minutes. Cover with saran and refrigerate overnight.
  • Serve with the cheesecake the next day.