Made by: Cathy
Also for: Local Eats
A couple of months ago, my cousins bought an Italian cheesecake for someones birthday. As we took a bite into it, it clearly wasn't as good as a classic New York Cheesecake. I told them I will make them a cheesecake to show them what a REAL cheesecake is!
For the crust:
1 1/4 cups graham cracker crumbs (this is one package from a 4 pack of graham crackers)
4 tablespoons butter, melted or softened
1 tablespoon sugar
For the filling:
4 8oz packages cream cheese
1 cup (8oz) sour cream
1 cup sugar
1 teaspoon vanilla
For the topping:
1 pint fresh strawberries, or 1 bag frozen
1/3 cup sugar
1 teaspoon vanilla
1. Preheat oven to 450°.
2. To make the crust, mix graham crackers crumbs, butter, and sugar in bowl.
3. Press mixture in bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.
4. In mixing bowl, beat cream cheese and sugar for 2 minutes.
5. Add eggs and vanilla to mixture and mix until well blended.
6. Then stir or fold in sour cream.
7. Pour mixture in crust filled pan. Lightly tap the pan on the table to even out the batter. Smooth out with the back of a spoon or a spatula.
8. Bake for 10 minutes at 450°, then reduce to 200° and continue to bake for 45 minutes.
9. Turn off the oven, open the door slightly, and leave in oven for at least 2 hours.
10. Transfer pan to refrigerator and chill for 4 hours or overnight.
Topping recipe adapted from here:
1. Combine all ingredients and cook for 5 minutes under medium heat, stir well.
2. Using a masher or a fork, mash up about 2/3 of the strawberries.
3. Continue to cook on medium-low heat for 5-10 minutes, stirring well.
4. Refrigerate with the cheesecake until ready to serve.
The sides of the cake have already loosened from the pan since the night before. It has a nice indentation to put the topping. The cake is also firm to the touch.
Here is the finished piece with the fruit on top.
It's a work of art! It was very tasty. I had rave reviews, and the best part - it was the first cheesecake I've ever made!