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This is a recipe from one of my favorite cooking books- Baking from my home to yours- Dorie Greenspan. She is amazing. I can't thank her enough for sharing this luscious recipe.🙌👍
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Ingredients
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Preheat your oven to 350 degrees and get all your ingredients ready, making sure the eggs,sour cream ,heavy cream and butter are all at room temp.
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Butter a 9 inch springform pan with tall sides, make sure the sides are well buttered, this will prevent cracking.
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Take the cracker crumbs and put it in a bowl
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to the crumbs add the sugar
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stir this well
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To the crumbs add the melted butter
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Mix this all well. Use your hands its better. But first make sure they are clean.👏💃
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Pour the crumb mixture onto your buttered springform pan
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Pat and even layer of the crumbs on the bottom and halfway up the sides of the pan.
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Place your springform pan in the center of the oven and bake for 10 minutes only.
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10 minutes have passed, time to remove the springform pan from the oven. Let it cool. Drop the oven temp to 325 degrees as well😉
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Let's work on the batter. Put the paddle attachment on your mixer, if you don't have a stand mixer,a hand mixer can be used with a large bowl.
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Take the room temp cream cheese and add it to the bowl
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Beat the cream cheese at medium speed until creamy. Let this run for about 3-4min.
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With the mixer still running add the sugar
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The salt, let it continue mixing another 3-4 min. until the cream cheese is light.DO NOT OVER BEAT.
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Add the vanilla while the mixer is still running
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Let's start adding the eggs one at a time. Beat for a minute after each addition of egg.
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I mixed the heavy cream and sour cream together before adding it to my batter.
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Reduce the mixer to low and add the sour cream and heavy cream mixture. Beat it on low for a 1min or 2 to mix well.
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Turn off mixer. Remove the bowl & with a rubber spatula scrape the bottom of the bowl to make sure there is nothing left unmixed. I did so I returned it back to the mixer & mixed it on med for 1min
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Pour the batter in the springform pan.
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I don't like wrapping my springform pan in foil & immersing it in hot water, I hate condensation. So I put it in a larger cake pan. Voila no more soggy crust. Thanks to Americas test kitchen. 🙌
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Put the cake pan in a pan large enough to accommodate it. Add enough boiling water to reach halfway up the sides
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If you don't have a cake pan to put the springform pan in. I had great success in wrapping the bottom of the spring form pan using slow cooker liners before immersing in the bain marie.No leaks either
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Bake the cheese cake for 1hour and 30 minutes
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Once the 1hr and a half has passed turn off your oven and open the oven half way like I did and leave the cake in the oven another hour. Let it cool untouched and Undisturbed.
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After the hour remove the springform from the cake pan & let the cheesecake come to room temp. When it has cooled, carefully run a butter knife around the inside edge of the pan to loosen the cake
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Take the cheese cake and cover It lightly and put it in the fridge for 6-8hours.
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My cheesecake has cooled and I will now wrap it in plastic. Sorry I forgot to take a pic😩😩
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I will now make the strawberry topping. Clean the strawberries and remove the green tops. I had about 42 strawberries, I used about 20 of them for the top of the cheesecake
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I took the remaining 20 or so strawberries and added it to a pot
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I added the water to the pan.
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I crushed the strawberries with a potato masher. I than turned my stove to medium heat. I let it cook for 5 minutes or until it boiled. I than lowered the heat and let it simmer 2 more minutes
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After the 2 min.i turn off the stove and use my immersion blender to purée the strawberries.
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Once I puréed the strawberries I added the sugar. (Check for sweetness and add more if you need to)
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And the cornstarch. Stir it well with a whisk to remove any lumps. After these two have been added I turned on the stove to med heat and simmered the sauce for a few minutes
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When the 2 minutes have passed I turned off the stove and added the red food coloring
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I whisked it in..let it cool down a few minutes.
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Once it has cooled get yourself a large sieve and put it over a clean bowl
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Press the purée through the sieve. What is left behind is the seeds. Discard this. Let the puree cool completely before pouring over the strawberries
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I put my strawberry sauce in a mason jar and squirted some fresh lemon juice in it. Just a little.😉
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I poured this amazing sweet sauce over my fresh strawberries. Oh my, the taste is out of this world🙌🙌
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Enjoy this decadent, creamy and fluffy cheesecake anytime😍😀
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TIP: If you want a tangier cheese cake use mostly or all sour cream. If you don't care for tanginess,add half like I did or completely omit the sour cream and use all heavy.
Ingredients
| 1¾ | Cups Graham Cracker Crumbs |
| 3 | Tablespoons sugar |
| 5 | Tablespoons salted butter-Melted |
| BATTER | |
| 4 | 8oz bars of cream cheese |
| 1⅓ | Cups Sugar |
| ½ | Teaspoons Salt |
| 2 | Teaspoons Vanilla Extract |
| 4 | Teaspoons Large eggs,room temp |
| ⅔ | Cups Sour cream, room temp |
| ⅔ | Cups Heavy cream,room temp |
| STRAWBERRY TOPPING | |
| 2 | Containers of fresh Strawberries( |
| 4 | Tablespoons Sugar or to taste |
| ⅓ | Cups Water |
| 1½ | Teaspoons Cornstarch |
| 2 | Cups 2-3 drops of Red food coloring |