This cheese cake is luscious, fluffy and creamy. With the addition of strawberries it is out of this world delish. My absolute favorite recipe. Please try it. You won't be disappointed👌
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.🙌👍
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.
Butter a 9 inch springform pan with tall sides, make sure the sides are well buttered, this will prevent cracking.
Take the cracker crumbs and put it in a bowl
to the crumbs add the sugar
stir this well
To the crumbs add the melted butter
Mix this all well. Use your hands its better. But first make sure they are clean.👏💃
Pour the crumb mixture onto your buttered springform pan
Pat and even layer of the crumbs on the bottom and halfway up the sides of the pan.
Place your springform pan in the center of the oven and bake for 10 minutes only.
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😉
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.
Take the room temp cream cheese and add it to the bowl
The salt, let it continue mixing another 3-4 min. until the cream cheese is light.DO NOT OVER BEAT.
Add the vanilla while the mixer is still running
Let's start adding the eggs one at a time. Beat for a minute after each addition of egg.
I mixed the heavy cream and sour cream together before adding it to my batter.
Pour the batter in the springform pan.
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
Bake the cheese cake for 1hour and 30 minutes
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.
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
Take the cheese cake and cover It lightly and put it in the fridge for 6-8hours.
My cheesecake has cooled and I will now wrap it in plastic. Sorry I forgot to take a pic😩😩
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
I took the remaining 20 or so strawberries and added it to a pot
I added the water to the pan.
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
After the 2 min.i turn off the stove and use my immersion blender to purée the strawberries.
Once I puréed the strawberries I added the sugar. (Check for sweetness and add more if you need to)
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
When the 2 minutes have passed I turned off the stove and added the red food coloring
I whisked it in..let it cool down a few minutes.
Once it has cooled get yourself a large sieve and put it over a clean bowl
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
I put my strawberry sauce in a mason jar and squirted some fresh lemon juice in it. Just a little.😉
I poured this amazing sweet sauce over my fresh strawberries. Oh my, the taste is out of this world🙌🙌
Enjoy this decadent, creamy and fluffy cheesecake anytime😍😀
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.
- 3/4c Graham Cracker Crumbs
- 3.0Tbsp sugar
- 5.0Tbsp salted butter-Melted
- 4.0 8oz bars of cream cheese
- 1/3c Sugar
- 1/2tsp Salt
- 2.0tsp Vanilla Extract
- 4.0tsp Large eggs,room temp
- 2/3c Sour cream, room temp
- 2/3c Heavy cream,room temp
- STRAWBERRY TOPPING
- 2.0 Containers of fresh Strawberries(
- 4.0Tbsp Sugar or to taste
- 1/3c Water
- 1/2tsp Cornstarch
- 2.0c 2-3 drops of Red food coloring