*Ingredients
+For the dough:
°2 cups graham cracker crumbs
°3 tablespoons of sugar
°5 tablespoons melted unsalted butter
°1/8 tsp salt
+For the filling:
°2 pounds. whole cream cheese softened at room temperature
°1½ cups sugar
°¼ tsp. salt
°2 teaspoons vanilla extract
°1 tablespoon fresh lemon juice
°1 tablespoon cornstarch
°4 eggs at room temperature
°1 cup sour cream - room temperature
+Accompaniement:
°1 lb fresh strawberries, diced
°6 tablespoons of sugar
°1 tablespoon fresh lemon juice
°½ teaspoon of vanilla
°Instructions
Preheat the oven to 350 F and place the rack in the lower third.
Place a double layer of extra-large aluminum foil under your 9-inch springform pan and line the bottom and sides of the pan, rolling it up tightly around the sides to ensure no water enters while baking in the pan. water bath.
To make the crust, combine the graham cracker crumbs, sugar, melted butter and salt. Press mixture into bottom and sides of springform pan. Bake for 10-12 minutes then leave to cool.
Heat oven temperature to 325 F!!!
To make filling, beat softened cream cheese until smooth and creamy.
Gradually stir in sugar until light and fluffy. Then stir in the salt, vanilla, lemon juice and cornstarch.
Beat the eggs one at a time, running your mixer on low speed and slowly mixing the ingredients together until smooth. You don't want to incorporate a lot of air into the dough.
Finally, stir in the sour cream.
Place the springform pan in the roasting pan. Pour the batter into a springform pan and smooth the top. Pour boiling water into the roasting pan halfway up the 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 1h40-50 minutes.
When the cheesecake is cooked, let it sit in the oven with the door slightly open for 1 hour (remember to turn the oven off!!!)
Take the cheesecake out of the water bath, wipe the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place in the fridge to chill for at least 5 hours or overnight before adding the strawberry filling. When the cake is cool, run a thin knife around the cake and release the ring from the springform pan. Transfer the cake to a serving platter.
Strawberry Filling:
In a saucepan, combine half the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).
Remove from the heat and stir in the remaining vanilla and strawberries. Let cool to room temperature, then spread over the cake.
Enjoy !