Strawberry Cheesecake Graham Crust (Print Version)
# Ingredients:
→ Crust
01 -
250 grams graham cracker crumbs
02 -
25 grams granulated sugar
03 -
60 millilitres unsalted butter, melted
→ Filling
04 -
900 grams cream cheese, softened
05 -
250 grams granulated sugar
06 -
16 grams cornstarch
07 -
4 large eggs
08 -
1 large egg yolk
09 -
120 grams sour cream
10 -
60 millilitres heavy cream
11 -
15 millilitres vanilla extract
→ Water Bath
12 -
1.4 litres water
→ Strawberry Topping
13 -
100 grams granulated sugar
14 -
8 grams cornstarch
15 -
15 millilitres lemon juice
16 -
900 grams fresh strawberries, hulled and finely chopped, divided
# Instructions:
01 -
Preheat oven to 175°C. Line the base of a 23-cm springform pan with parchment paper.
02 -
Lay four sheets of foil in a cross pattern. Place the springform pan in the centre and wrap tightly up the sides to prevent water leakage during baking.
03 -
Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until evenly combined. Press mixture firmly over the pan base and up the sides, about three-quarters height.
04 -
Bake crust for 8 minutes until golden. Remove and set aside to cool. Increase oven temperature to 200°C.
05 -
In a large mixing bowl, beat cream cheese until smooth. Scrape down bowl, then beat for 1 minute more.
06 -
Add granulated sugar and cornstarch; beat until light and fluffy for 2 minutes, scraping bowl as necessary.
07 -
Add eggs and egg yolk; mix on low until just blended.
08 -
Fold in sour cream, heavy cream, and vanilla by hand until incorporated.
09 -
Boil water. Place springform pan with crust into a larger roasting pan. Pour cheesecake filling over crust.
10 -
Position pans in oven. Carefully pour boiling water into outer roasting pan, reaching halfway up springform pan sides.
11 -
Bake for 10 minutes at 200°C, then reduce oven to 110°C without opening the door and bake for 1 hour.
12 -
Turn off oven, crack door open slightly, and allow cheesecake to cool for 1 hour within oven. Transfer to a rack and cool to room temperature.
13 -
Refrigerate cheesecake for at least 8 hours or overnight to set fully.
14 -
Combine half the chopped strawberries with sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring, until thickened and glossy. Remove from heat, stir in remaining strawberries, and cool completely. Refrigerate until serving.
15 -
Carefully release chilled cheesecake from springform pan. Place on a serving plate, spoon strawberry topping over, and serve with whipped cream if desired.
# Notes:
01 -
For clean slices, wipe the knife with a warm, damp cloth between cuts.
02 -
Ensure all dairy ingredients are at room temperature to achieve a smooth filling.