Classic cheesecake with a delicious strawberry topping – absolute crowd pleaser!
For the base:
2 cups (150g) (spelt) graham cracker
1/4 cup (50g) brown sugar
1/3 cup (75g) butter, melted
For the filling:
32 oz. (900g) cream cheese
7 oz. (200g) sour cream
3/4 cup (150g) sugar
1 tbsp. vanilla extract
1/4 tsp. salt
4 large eggs
For the topping:
18 oz. (500g) strawberries
1 tbsp. cornstarch
2 tbsp. sugar
1. Preheat the oven to 350°F (175°C). Line a 8 inches (20cm) springform tin with baking parchment. Wrap some aluminum foil around the tin so it gets “waterproof”. The tin has to sit in water later on. Melt the butter.
2. Crush the crackers (use a freezer bag and rolling pin or a food processor) and mix with the brown sugar, and melted butter until well combined. Pour into the prepared tin and press to the bottom and sides to form a nice crust – it should reach almost up to the edge of the tin. Bake for 12 minutes. Take out of the oven and let cool down a bit. Reduce the oven temperature to 300°F (150°C).
3. For the filling add the cream cheese, sour cream, and sugar to a large bowl and mix until well combined. Add the vanilla extract and salt and mix in. Add the eggs one after another and mix on low speed until well combined. Pour the filling into the break-baked crust and smooth out the top. Place the tin in a roasting pan or large baking pan – make sure there is some space around the tin and it does not touch the sides of the pan. Fill the pan with hot water so the tin with the cake sits in the water. A few inches should be enough – it does not have to go all the way up ;) Place in the oven and bake for 75-90 minutes or until the edges are set and the center is only slightly jiggly when you move the tin. Turn off the oven and leave the cake in the oven for another 60 minutes. Remove from the oven and take out of the water bath. Use a sharp knife to run around the edge of the cake to loosen it from the springform tin – do not remove the tin yet. Let the cheesecake cool down completely. Place in the fridge for at least 4 hours or overnight.
4. For the strawberry topping wash the strawberries, remove the green parts and cut into small dices. Take about 1/4 of the strawberry dices and blend until you get a smooth sauce (works in a food processor or with an immersion blender). Add that sauce to a small pot and mix with the cornstarch and sugar – make sure there cornstarch has dissolved completely. Bring to a boil and then remove from the heat and let cool down a bit. Add the remaining strawberry dices and mix. Let cool down completely.
5. To finish the cheesecake remove it carefully from the tin and place on a serving plate. You can either pour the strawberry topping over the cake so it flows over the edge or you make a little whipped cream barrier along the edge of the cheesecake to keep it in the center like I did – that’s up to you. I recommend to place the cheesecake in the fridge for another hour before serving but you can actually serve it right away if you like ;) Keep leftover cake in the fridge. If you have any.
Keywords: strawberry, cheesecake, cake