Festival Worthy Strawberry Cheesecake

🧂 Ingredients

• 12-15 graham crackers
• 1/2 cup granulated sugar
• 1/2 cup unsalted melted butter
• 300 gms cream cheese

  room temperature
• 1 cup granulated sugar
• 1 cup sour cream

  room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs

  room temperature, lightly beaten
• 3 cups fresh strawberries.

  diced
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup fresh strawberries.

  finely chopped

Instructions

• 1 Blitz the crackers in a food processor until they are finely crumbled. Add
  melted butter and sugar into the crumbs, combine them properly.
• 2 Preheat the oven at 325 degrees Fahrenheit. Wrap the 9 inch cake mould tightly
  with aluminum foil. Press the crumb mixture into the bottom evenly and about
  2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool and
  start to prepare the filling.
• 3 Bring down the oven temperature to 300 degree Fahrenheit. In a large mixing bowl
  beat the cream cheese with an electric mixer until smooth and creamy, for about
  1 minute.
• 4 Add sugar and sour cream, beat until well combined. Afterward add the vanilla
  extract and salt, beat on low speed until mixture is homogenous and smooth.
• 5 Using a silicone spatula, gently stir in the eggs just until combined. Remember
  not to over-beat as it may lead to cracks in cheesecake. Pour the batter over
  the prepared crust. Fill a roasting pan with a few inches of boiling water and
  place the cheesecake in the center.
• 6 Bake for 1 hour, OR until you see those edges turned light brown and puffed up
  while the center is slightly jiggly (minor cracks on the edges are OK). Turn the
  oven off, leave the cheesecake in the water bath in the oven for another hour.
• 7 Remove the cheesecake from the water bath and place it on a wire rack. Run a
  small knife around the outer edge of the cheesecake to loosen it from the pan
  and leave it to cool completely.
• 8 Add the fresh strawberries (diced) and cornstarch to the food processor and
  process until smooth. Transfer this mixture to a saucepan and add the sugar.
• 9 Cook it over medium heat, stirring constantly until thickened, for about 15
  minutes. Remove from heat and add the vanilla extract, salt, and chopped
  strawberries. Set aside to cool for about 40 minutes and stir occasionally.
• 10 Spread the topping evenly over the cheesecake and refrigerate for at least 4
  hours to let it set, OR overnight if you can. Finally, remove the sides of the
  pan just before serving.

Nutrition Info