Cheesecake with Strawberry Topping Recipe

Ingredients

• Crust:
  • 14 graham crackers
  • 1/4 cup white sugar
  • 6 tablespoons butter, melted
• Filling:
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 3/4 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
• Strawberry Topping:
  • 2 quarts fresh strawberries, stems removed and halved, divided
  • 1/2 cup white sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 teaspoons cornstarch
  • 1/2 cup cold water

Directions

1. Preheat the oven to 350F (175C).
2. Break the graham crackers into the bowl of a food processor. Add sugar and pulse until large crumbs form. Add melted butter and pulse until the mixture resembles slightly wet sand.
3. Lightly grease a 10-inch springform pan. Press the graham cracker mixture into the bottom and about 1 inch up the sides of the pan.
4. Bake in the preheated oven for about 8 minutes or until fragrant and slightly golden brown around the edges. Let it cool.
5. Reduce the oven temperature to 325F (165C).
6. Bring about 3 quarts of water to a boil for the water bath.
7. In a stand mixer, place the softened cream cheese and whip on medium speed using a paddle attachment until smooth. Add sugar and beat until smooth, scraping down the sides of the bowl as needed.
8. Blend in sour cream, vanilla, lemon juice, and salt until just combined.
9. With the mixer on low speed, add eggs one at a time, mixing until fully incorporated. Scrape down the sides and mix until smooth.
10. Pour the filling mixture into the cooled crust.
11. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil.
12. Place the wrapped pan inside a large deep roasting pan. Carefully pour the boiling water into the roasting pan around the cheesecake, ensuring no water gets inside the foil.
13. Bake the cheesecake in the preheated oven for about 50 minutes or until the center is very slightly jiggly.
14. Remove the pans from the oven and allow the cheesecake to cool in the water bath for 15 to 20 minutes.
15. Once the cheesecake starts to release from the sides (about 10 minutes), run a knife around the edges.
16. Remove the cheesecake from the water bath and place it on a wire rack to cool completely, about 1 hour. Unwrap the cheesecake and refrigerate it for at least 4 hours or until fully chilled.
17. For the strawberry topping, place half of the strawberries in a large saucepan. Stir in sugar, lemon juice, vanilla extract, cornstarch, and cold water. Bring to a boil over high heat, stirring frequently.
18. Reduce the heat to medium-high and simmer until the berries are softened. Use a potato masher to mash the strawberries slightly, continuing to simmer until thickened, about 10 minutes.
19. Remove from heat and stir in the remaining strawberries. Let the topping cool to room temperature, then refrigerate until ready to serve.
20. Serve cheesecake slices topped with the strawberry mixture.

Nutrition Facts (per serving)

• Calories: 683
• Total Fat: 45g (58% DV)
• Saturated Fat: 25g (127% DV)
• Cholesterol: 195mg (65% DV)
• Sodium: 476mg (21% DV)
• Total Carbohydrates: 62g (23% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 52g
• Protein: 10g (20% DV)
• Vitamin C: 83mg (92% DV)
• Calcium: 150mg (12% DV)
• Iron: 1mg (7% DV)
• Potassium: 400mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.