ingredients
For dandruff:
2 cups of graham crackers
3 tablespoons of sugar
5 tablespoons of melted unsalted butter
1/8 teaspoon of salt
To fill:
2 lbs. full-fat cream cheese, softened to room temperature
1½ cups of sugar
¼ tsp. salt
2 teaspoons of vanilla extract
1 tablespoon of fresh lemon juice
1 tablespoon of cornstarch
4 eggs at room temperature
1 cup sour cream – at room temperature
Topping:
1 pound of sliced fresh strawberries
6 tablespoons of sugar
1 tablespoon of fresh lemon juice
Half a teaspoon of vanilla
directions
Preheat oven to 350 degrees Fahrenheit and place rack in lower third.
Place a double layer of extra-large aluminum foil under the bottom of the 9-inch springform pan and cover the bottom and sides of the pan, wrapping it tightly around the sides to make sure no water gets in while baking in a water bath.
To make the crust, mix graham cracker crumbs with sugar, melted butter, and salt. Press the mixture into the bottom and sides of the mold. Bake for 10-12 minutes, then set aside to cool.
Turn the oven temperature down to 325 Fahrenheit!!!
To prepare the filling, beat the soft cream cheese until smooth and creamy.
Gradually whisk in the sugar until it becomes light and fluffy. Then whisk together the salt, vanilla, lemon juice, and cornstarch.
Beat the eggs one by one by turning the mixer on low speed and slowly mixing the ingredients until smooth. You don’t want to incorporate too much air into the mixture.
Finally, beat the sour cream.
Place the springform pan in the roasting pan. Pour the mixture into the springform mold and smooth the top. Pour boiling water into the roasting pan halfway down the side, making sure not to drip water onto the mixture.
Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.
When the cheesecake is baked, let it sit in the oven with the door slightly open for an hour (don’t forget to turn off the oven!!!)
Remove the cheesecake from the water bath, dry the bottom of the pan, then run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place in the fridge to chill for at least 5 hours or overnight before adding the strawberry layer. When the cake has cooled, run a thin knife around the cake and release the ring from the springform pan. Transfer the cake to a serving plate.
Strawberry topping:
In a saucepan, mix half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until sauce thickens (about 8-10 minutes).
Remove from heat, and add vanilla and remaining strawberries. Cool to room temperature, then place on top of the cake
Enjoy!!
