Strawberry cheesecake

Ingredients

Cheesecake Cracker Base:

• 28 Graham Cracker squares
•  8 tbsp unsalted butter , melted

Cheesecake Filling:

• 1 lb cream cheese , softened . That’s 2 pkgs
• 2 tbsp plain flour (all purpose flour)
• 1 tsp vanilla extract
• 1/2 cup  sour cream or heavy cream
• 1 1/2 cups sugar 
• Zest of 1 lemon
• 3 eggs , at room temperature

Strawberry Topping for Cheesecake:

• 1 lb strawberries , half diced and half sliced in half 
• 2 tbsp lemon juice OR water only if the berries are not sweet 
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp cornstarch mixed with 2 tbsp water.. mixed well 

Instructions

Preparation:

• Preheat oven to 325
• Get a 9”springform cake tin. Turn the base UPSIDE DOWN butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out of the pan a little.
• Butter and line the side of the pan.

Cheesecake  Base:

• Break up crackers roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blend until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Filling:

• Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
• Add flour, beat until just combined (10 sec).
• Add vanilla, sour cream, sugar and lemon zest. Beat until just slightly mixed.
• Add eggs one at a time, beat in between until just combined . Don't over beat, do not want to aerate the batter.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Strawberry Topping for Cheesecake:

• Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
• Simmer for 10 minutes until strawberries breakdown.
• Add corn starch and stir - it will thicken quickly.
• Add halved strawberries and cook for 1 minute to soften.
• Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
• Once cool, it should be like jam.
• Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown.  With the thick side up. Refrigerate 2 hours more if needed .
• Slice and serve with remaining Strawberry Sauce!

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