The Best Cheesecake With Strawberry Sauce

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5 from 1 vote

The Best Cheesecake With Strawberry Sauce

A seriously addictive strawberry cheesecake recipe that tastes amazing and is perfect for special occasions.

Prep Time15

Cook Time40

Total Time55

Servings: Cheesecake

Author: Melissa Oleary

Equipment

1 9-inch spring form pan

Ingredients

Graham Cracker Crust

1 cup graham cracker crumbs You can pulse full size graham crackers in a food processor or smash them up well in a ziploc bag
3 tablespoon melted unsalted butter
3 tablespoon granulated white sugar If you like a more decadent dessert you can use brown sugar instead of regular granulated sugar
⅛ teaspoon kosher salt or 1/16 teaspoon regular salt

Cheesecake Filling

24 oz cream cheese at room temperature This is three full blocks of cream cheese. You should take the cream cheese out of the refrigerator about 1 hour before you are ready to use it.
¾ cup granulated white sugar - plus 2 tbsp this is ¾ plus 2 tablespoons of sugar.
3 large eggs
1 teaspoon vanilla extract

Strawberry Sauce

2 pints Fresh strawberries cleaned and cut in half
1 large lemon juiced
½ cup Granulated Sugar
2 tablespoon Corn starch optional

Instructions

Strawberry Sauce

Add one pint of strawberries to a medium pot along with sugar and lemon.
2 pints Fresh strawberries, 1 large lemon, ½ cup Granulated Sugar
Bring to a boil then reduce to a simmer.
Simmer for about 10 minutes or until the the strawberries are soft.
Remove from heat and let come to room temperature.
Now add the cooked strawberries to a food processor and mix until smooth.
In a separate bowl, add cornstarch and 2 tablespoons of the pureed strawberries and mix well.
2 tablespoon Corn starch
Add this mixture into the pureed strawberries and mix well then pour into a bowl
Add the remaining fresh strawberries to the pureed strawberries and gently mix.
Refrigerate until ready to use.

Making the graham cracker crust

Pre-heat your oven 425 degrees
In a large bowl, add your ground graham crackers, melted butter, salt and sugar and mix well.
1 cup graham cracker crumbs, 3 tablespoon melted unsalted butter, 3 tablespoon granulated white sugar, ⅛ teaspoon kosher salt
Now pour crust into bottom of your spring form pan and press it down on the bottom.
Place the crust in the pre-heated oven for 2-3 minutes then remove and let cool.

Cheesecake Filling

In a large bowl, add your room temperature cream cheese, and sugar and mix really well.
24 oz cream cheese at room temperature, ¾ cup granulated white sugar - plus 2 tbsp
Now add the eggs one at a time and mix well.
3 large eggs
Add vanilla and mix until incorporated.
1 teaspoon vanilla extract
Pour cheesecake filling into the springform pan over the pre-baked graham cracker crust.
Take a large sheet of aluminum foil and place the springform pan on top.
Now wrap the aluminum foil up the sides of the pan making sure there are no gaps.
Place the cheesecake in a large roasting pan.
Boil hot water. I like to use a tea kettle for this.
Once water is boiling place the roasting pan with the cheesecake in it in the oven on the middle rack.
Now pour the hot water into the roasting pan making sure that the water goes up the sides of the pan by 1 inch and gently slide the oven rack in to the oven and close the door.

Baking

Bake at 425 degrees for 15 minutes.
After 15 minutes, reduce the oven temperature to 250 degrees and continue baking for about 40-45 minutes or until the VERY center of the cheesecake barely moves when shaken.
Remove from the oven and lift cheesecake out of water bath then let cheesecake cool completely in the pan.
Once the cheesecake comes to room temperature, place in the refrigerator for at least 5 hours or overnight to completely chill and set up. Do not remove from the pan yet.
Once it is fully chilled you can run a sharp knife along the edge of the cheesecake and pan then remove the spring form mold.
Top with strawberry sauce right before serving. Keep refrigerated.

Notes

To freeze cheesecake:

Follow the instructions all the way through cooling the cheesecake in the fridge. Once the cheesecake is completely chilled, remove the side of a springform pan and cover with 2 layers of plastic wrap.

Freeze for up to 1 month.

To thaw:

Remove the cheesecake from the freezer and place in the fridge to thaw gently overnight.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Dessert