How to make STRAWBERRY CHEESECAKE with Strawberry Sauce

By Natasha's Kitchen · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F with a rack in the centre. Line the base of a 9-inch springform pan with parchment.
2. In a bowl, mix the graham cracker crumbs with the sugar, then stir in the melted butter until moistened. Press into the pan, about 3/4 of the way up the sides. Bake at 350°F for 8 minutes, then cool to room temperature.
3. Wrap the outside of the springform pan in foil, using two extra-wide sheets, so no water can get in. Leave the rim clear at the top.
4. In a stand mixer with the paddle, beat the cream cheese and 1 cup sugar on medium-high for 5 minutes until completely smooth, scraping the bowl as needed.
5. Lower to medium and add the eggs one at a time, mixing each in before the next and scraping the bowl.
6. On low, mix in the sour cream and vanilla just until combined. Pour the batter over the cooled crust.
7. Boil plenty of water. Set the wrapped pan in a deep roasting pan and pour hot water around it, about halfway up the sides of the springform.
8. Bake at 350°F in the centre of the oven for 60 to 80 minutes, until the centre wobbles slightly when the pan is jolted.
9. Rest the cheesecake in the water bath for 45 minutes, then move it to a wire rack to cool completely. Cover and refrigerate overnight to set fully before slicing.
10. For the topping, combine the chopped strawberries, lemon juice and sugar in a medium saucepan. Bring to a boil over medium heat, then reduce and simmer, stirring occasionally, for 20 to 23 minutes until thickened.
11. Cool the sauce to room temperature, then refrigerate until serving.
12. Garnish the cheesecake with halved or quartered strawberries and serve slices drizzled with the sauce.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggLemonCream cheeseSour creamStrawberryGraham cracker