Strawberry Cheesecake

For the Crust:

  • 2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 5 Tablespoons unsalted butter-melted
  • 1/8 teaspoon salt
For the Filling:
  • 2 lbs. full fat cream cheese-softened to room temperature
  • 1½ cups sugar
  • ¼ tsp. salt
  • 2 teaspoons vanilla extract
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon cornstarch
  • 4 eggs-room temperature
  • 1 cup sour cream- room temperature
Strawberry Topping:
  • 1 lb. fresh strawberries-diced
  • 6 Tablespoons sugar
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon vanilla
  1. Preheat the oven to 350 F and place the rack in lower third.
  2. Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.
  3. To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.
  4. Turn down the oven temperature to 325 F!!!
  5. To make the filling beat softened cream cheese until smooth and creamy.
  6. Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.
  7. Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.
  8. Finally, beat in sour cream.
  9. Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.
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