Strawberry Cheesecake Crust (Printable Version)
# What You'll Need:
→ Crust
01 -
60 millilitres unsalted butter, melted
02 -
25 grams granulated sugar
03 -
250 grams graham cracker crumbs
→ Filling
04 -
15 millilitres vanilla extract
05 -
60 millilitres heavy cream
06 -
120 grams sour cream
07 -
1 large egg yolk
08 -
4 large eggs
09 -
16 grams cornstarch
10 -
250 grams granulated sugar
11 -
900 grams cream cheese, softened
→ Water Bath
12 -
1.4 litres water
→ Strawberry Topping
13 -
900 grams fresh strawberries, hulled and chopped, keep some aside
14 -
15 millilitres lemon juice
15 -
8 grams cornstarch
16 -
100 grams granulated sugar
# Steps to Follow:
01 -
Line the bottom of a 23-cm springform pan with parchment. Turn the oven on and set it to 175°C.
02 -
Put four sheets of foil down in a crisscross. Set the springform right in the center. Lift and press the foil tightly all around the outside—this keeps water out when it bakes.
03 -
Put the crumbs, sugar, and melted butter in a bowl. Mix them up till it looks like wet sand. Press this flat across the bottom and push it up the sides, going about three-quarters of the way up.
04 -
Slide the pan in for 8 minutes so the base turns a little golden. Pull it out and let it chill. Bump the oven up to 200°C.
05 -
Grab a big bowl. Beat your cream cheese until it's nice and soft. Scrape the sides and keep beating for another minute.
06 -
Dump in the sugar and cornstarch. Beat for a couple minutes so it's pale and fluffy, scraping the bowl whenever you need.
07 -
Pop in the eggs and egg yolk. Mix slow until they're just barely mixed in. Don't overdo it.
08 -
With a spatula, gently fold in the sour cream, heavy cream, and vanilla. Stop once you don't see any streaks.
09 -
Boil some water. Set your crust-filled pan inside a big roasting pan, then pour the creamy filling on top of the crust.
10 -
Put both pans in the oven. Carefully pour the hot water into the outer pan so it comes halfway up the sides of your springform pan.
11 -
Bake for 10 minutes at 200°C. Now drop the heat to 110°C (don’t open the door) and let it go for another hour.
12 -
Flip off the oven, crack the door open, stick around for an hour so it cools off slowly. Move to a rack and cool to room temp.
13 -
Let the cheesecake chill in the fridge for at least 8 hours, or overnight if you can wait.
14 -
Add half the chopped strawberries, lemon juice, sugar, and cornstarch to a saucepan. Heat, stirring, till it’s thick and shiny. Toss in the rest of the strawberries, let it cool, then stash in the fridge until it’s time to top.
15 -
Loosen the cold cheesecake from the pan. Move it onto a serving platter, load on the strawberry sauce, and maybe hit it with some whipped cream if you’re feeling fancy.
# Additional Tips:
01 -
If you want perfect slices, wipe your knife clean and warm it up in hot water each time you cut.
02 -
Let all your dairy items sit out and come to room temp before you start mixing. You'll get a really silky center.