| Level: | Intermediate |
| Total: | 4 hr 35 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Cooking spray
- 1 1/2 cups fine graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 32 ounces (Four 8-ounce packages) cream cheese
- 2 cups sour cream
- 4 large eggs
- 1 1/4 cups sugar
- 2 1/2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 to 1 1/4 cups halved fresh strawberries
- 1/4 cup sugar
- 1 lime, zested
Instructions
- For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
- Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
- For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
- Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
- For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 696 |
| Total Fat | 51 g |
| Saturated Fat | 27 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 10 g |
| Cholesterol | 205 mg |
| Sodium | 388 mg |
Reviews
Great recipe!
Undoubtedly the best cheesecake ever! Made it for Valentines Day and shared with family and friends. Their only complaint was that the slices weren’t big enough!
Awesome cheesecake!
This is my go to cheesecake
I’ve made it my own by adding different flavors and chocolate
Also I love crust so I added 1/2 cup more
I’ve made it my own by adding different flavors and chocolate
Also I love crust so I added 1/2 cup more
Great taste Easy to make only one I make now. Only drawback. My mixing bowl and springform pan were both to small. Had to buy larger ones. But well worth it
Outstanding! Not to heavy. Loved the strawberry sauce! My guests raved about it! This is a keeper!
I am Chef and I tried this recipe, it is really good. Folks when baking it usually is a must that your eggs and butter are room temp. For this recipe, room temperature the cream cheese as well for a mix with no lumps. Use the paddle attachment. If your top turns brown, your oven might not be calibrated. Keep an eye on it and loosely cover with a foil dome towards the end of cooking time.
First time making cheesecake & it came out perfect! I also only had a 9” pan so I left it for an additional 15 minutes as suggested in a previous comment.
It was the best
This is the perfect cheesecake recipe. I have been looking for the perfect recipe for a long time. I am so glad I have this recipe now. Amazing.