A rich and decadent cheesecake topped with a homemade strawberry glaze.
Start to Finish: 5 hours PT5H0M
GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon cinnamon
Pinch of salt
6 tablespoons unsalted butter, melted
24 ounces cream cheese, soft
1 cup sugar
1 teaspoon vanilla
3 large eggs
1/2 cup sour cream
1 cup heavy cream
Pinch of salt
20 ounces Cascadian Farm frozen strawberries
1/2 cup sugar
2 tablespoons cornstarch + 2 tablespoons water
1/2 lemon, juice only
2 tablespoons unsalted butter
1 pinch of salt
1. Preheat oven to 350 degrees F. To make crust, add graham cracker crumbs to a bowl and stir in sugar, cinnamon, and a pinch of salt. Add melted butter. Stir together.
2. Wrap a 9-inch springform pan tightly with foil on all sides to make it as water tight as possible. Pack crumb mixture into the pan, using a measuring cup to press the crust up the sides. Work slowly and make sure the crust is even.
3. Bake crust for 12 minutes at 350 degrees F. Then let cool.
4. Meanwhile, using a stand mixer with the paddle attachment, mix together cream cheese, sugar, vanilla, and eggs. Once mixture is smooth, mix in sour cream, heavy cream, and a pinch of salt. Try not to over-mix the filling or the cheesecake will be too fluffy.
5. Transfer filling to baked crust. You might have a bit of filling leftover, but most should fit.
6. Place springform pan in a larger baking dish and pour boiling water into the outer pan until it comes about an inch up the springform pan. Carefully transfer the baking pan to a 325 degrees F oven. Bake cheesecake until it’s just set in the middle of the oven, about 75 minutes.
7. Turn off heat in oven, slightly crack the oven door, and let cheesecake slowly cool for one hour.
8. Remove cheesecake from water bath and remove springform pan from foil. It’s okay if some water has leaked through. Transfer cheesecake to the fridge and let cool completely, at least 2 more hours.
9. To make sauce, add strawberries and sugar to a medium pot. Cook over medium heat and lightly mash strawberries with a large fork or a potato masher. Once sauce is bubbling, stir in salt, lemon, and cornstarch slurry. Simmer for 5-6 minutes until mixture thickens.
10. Remove sauce from heat and stir in butter, which should melt from residual heat.
11. Let sauce cool and serve with cheesecake while slightly warm. Alternatively, you can spread the strawberry sauce over the cheesecake and chill it and it will thicken onto the cheesecake.