Cheesecake

Cheesecake

Crust:

Graham cracker crumbs (See my recipe for

homemade, you’ll need to make them into

crackers and then use food processor to

make crumbs. You’ll use the whole recipe. I’m

not sure how much this would be using store

bought graham crackers.)

6 T sugar

1 1/2 sticks aalted butter, melted

1 tsp cinnamon

Cheesecake:

32 oz cream cheese, softened

1 c sugar

1 tsp vanilla

3/4 c sour cream, room temperature

2 T flour

1 T lemon zest

1/4 tsp kosher salt

5 farm eggs, room temperature and lightly

beaten 4 large store bought)

Topping:

1 tsp cornstarch

1/4 c warm water

1 lb whole strawberries, washed and hulls

removed

1 tsp vanilla

1/4 c sugar

Juice of 1/2 lemon

• PH oven to 325°. Grease springform pan with lard and sprinkle with sugar.

• In food processor, combine graham cracker crumbs, sugar, butter and cinnamon. Mix until it resembles wet sand.

• Press crumb mixture onto bottom and sides of 9” springform pan. Set aside.

• In stand mixer with wire whisk attachment, cream together cream cheese and sugar 2-3 mins until light and fluffy.

• Add eggs, one at a time, beating well after each addition.

• Add in sour cream, and vanilla.

• Add in flour, lemon zest and salt just until combined, do NOT overbeat. Overbeating can make your cheesecake crack while baking.

• Pour filling in prepared springform pan. Wrap bottom of springform pan with heavy duty foil, then place in a roasting pan. Pour in enough boiling water to come halfway up springform pan.

• Carefully place roasting pan in oven.

• Bake for about 90 mins until center of cheesecake is just set. It will be slightly jiggly, but make sure it’s not wobbly. Center of cake should registry 145° on digital thermometer, inserted in about 2”.

• Turn off oven and prop open door. Let cool this way for an hour.

• Remove cheesecake from water bath. Remove foil from bottom of pan.

• Refrigerate cheesecake overnight. Once cooled, remove rim from pan and cover cheesecake.

• Whisk cornstarch and warm water in a small bowl until completely blended; set aside.

• In medium saucepan , add strawberries, vanilla, sugar and lemon juice; simmer over medium heat. Stir constantly, until sauce is thickened to a syrup and coat the strawberries. Cool. Put in refrigerator for at least 30 minutes.