*ingredients
+To prepare dough:
°2 cups of graham crackers
°3 tablespoons of sugar
°5 tablespoons of melted unsalted butter
°1/8 teaspoon salt
+To fill:
°2 pounds. Soft whole cream cheese at room temperature
°1½ cups of sugar
°¼ tsp. salt
°2 t vanilla extract
°1 t of fresh lemon juice
°1 t of cornstarch
°4 eggs
°1 cup sour cream - at room temperature
°1 pound fresh strawberries, diced
°6 tablespoons of sugar
°1 tsp of fresh lemon juice
°Half teaspoon of vanilla
* Methods
Preheat oven to 350 degrees F also place rack in lower third.
Place double layer of extra-large aluminum foil on the bottom of the 9-inch springform pan and wrap the bottom and sides of the pan tightly round the sides to ensure no water gets into the pan while baking. Water bath.
To making crust, combine graham cracker crumbs with sugar, melt butter, & salt. Press mixture into bottom and sides of molding tray. Bake for 10-12 minutes, then leave to cool.
Turn oven temperature down to 325 F!!!
To making the filling, beat the soft cheese until the mixture is smooth and creamy.
Gradually add sugar until light and fluffy. Then add salt, vanilla, lemon juice and cornstarch.
Beat in the eggs one at a time, turning mixer on low speed and slowly mix the ingredients together until smooth. You don't want to incorporate too much air into the dough.
Finally, add sour cream.
Place the tray in the roasting pan. Pour batter into springform pan and smooth top. Pour boiling water into the roasting pan halfway up side of the springform pan, making sure not a drop of water drips onto the batter.
Put in the oven and cook at 325 F for 1 hour and 40-50 minutes.
When the cheesecake is done, let it sit in the oven with the door slightly open for an hour (remember to turn off the oven!!!)
Removing cheesecake from water bath, wipe the bottom of the pan, run thin knife around edges to loosen the cake, & let it cool to room temperature. Covering top and placing in refrigerator to chill for at least 5 h or overnight before adding the strawberry fill. When cake has cooled, run thin knife around cake and release the ring from the mold pan. Transfering cake to a serving plate.
++strawberry filling:
In saucepan, mix half of strawberries, sugar also lemon juice. StirriStirng constantly, cook on medium heat to sauce thickens (about 8-10 minutes).
Removing from heat and add remaining vanilla and strawberries. Let it cool to room temperature, then spreading it over the cake.
Enjoy !
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