Creamy cheesecake topped with fresh strawberry sauce
9 sheets graham crackers
1/8 cup sugar
1/3 cup butter, melted
32 ounces cream cheese (4 8-ounce packages)
1 cup sugar
1/2 cup heavy whipping cream
2 tablespoons vanilla extract
1/2 cup sour cream
For Strawberry Sauce
16 ounces (fresh or frozen) strawberries, chopped
2/3 cup sugar
2 tablespoons water
2 tablespoons lemon juice
2 tablespoon cornstarch
Use a food processor to pulse the graham crackers and sugar until they are fine crumbs.
In a bowl, mix together the graham cracker crumbs and melted butter until combined.
Pour crumb mixture into a parchment paper-lined spring pan, and press into the bottom of the pan, creating a crust.
Bake the crust for 10 minutes at 350 degrees, and let cool before using.
Once cool, wrap the bottom of your pan in foil and/or place the pan in a roasting bag to prepare for the water bath.
In a large bowl, use a mixer to cream the cream cheese and sugar until smooth and creamy.
Add the sour cream, heavy cream, and vanilla, and mix until combined.
Add the eggs one at a time, and mix until fully incorporated, making sure not to over mix your batter.
Pour the cheesecake mixture into the spring pan.
Using a kettle or pot, boil 4-8 cups of water.
Place cheesecake in a large oven-safe pan or roasting pan, and pour the boiling water in the pan around the cheesecake, coving half the spring pan, creating a water bath.
Place the pan, containing the water and the cheesecake, in the oven and bake for 1 hour at 350 degrees.
After an hour, turn off the oven, slightly open the oven door, and let cheesecake sit in the oven for another hour.
After the second hour, take the cheesecake out the oven and water bath and let it cool.
Once cool, cover and place in the fridge for at least 4 hours before serving.
For Strawberry Sauce
In a saucepan pan, mix the strawberries, sugar, lemon juice, water, and cornstarch together on low heat until the sugar dissolved.
Allow the mixture to cool and pour into a blender, and blend until smooth.
Pour the mixture back into the saucepan and allow to simmer on low heat until or reaches desired thickness.
Cover and store the sauce in the fridge allowing the sauce to cool until ready to use.
Pour over the chilled cheesecake before serving. Optional: Top with additional strawberries