Strawberry Graham Crust (Printable Version)
Rich cheesecake with a golden graham base and loads of sweet strawberries on top. Always a hit for dessert lovers.
# What You'll Need:
→ Crust
01 -
60 millilitres unsalted butter, melted
02 -
25 grams granulated sugar
03 -
250 grams graham cracker crumbs
→ Filling
04 -
60 millilitres heavy cream
05 -
120 grams sour cream
06 -
4 large eggs
07 -
16 grams cornstarch
08 -
250 grams granulated sugar
09 -
15 millilitres vanilla extract
10 -
1 large egg yolk
11 -
900 grams cream cheese, let it get soft
→ Water Bath
12 -
1.4 litres water
→ Strawberry Topping
13 -
900 grams fresh strawberries, hulled and finely chopped, split in half
14 -
15 millilitres lemon juice
15 -
100 grams granulated sugar
16 -
8 grams cornstarch
# Step-by-Step Guide:
01 -
Line a 23-cm springform pan with parchment paper on the bottom. Heat your oven up to 175°C.
02 -
Take four pieces of foil, criss-cross them, set your pan in the middle and wrap it well so it won’t let water in.
03 -
Toss the cracker crumbs, that sugar, and melted butter in a bowl and mix. Press the mixture into the bottom and up the sides of your pan, about three-quarters high.
04 -
Pop the crust in the oven for 8 minutes till it looks golden. Pull it out and let it cool. Crank up the oven to 200°C.
05 -
Grab a big bowl and beat the cream cheese nice and smooth. Scrape the sides and beat it another minute.
06 -
Throw in sugar and cornstarch. Beat till it’s fluffy and pale. Give it 2 minutes and scrape the bowl if you need to.
07 -
Drop in your eggs and yolk, mix on low until just mixed through. Don’t overdo it.
08 -
Now gently stir in the sour cream, heavy cream, and vanilla until it’s all combined.
09 -
Heat your water until boiling. Set the pan with the crust inside a bigger roasting pan. Pour the cheesecake mix over the crust.
10 -
Put both pans in your oven. Pour the boiling water into the roasting pan, so it comes halfway up the springform’s sides.
11 -
Bake at 200°C for 10 minutes. Leave the oven shut, lower the temp to 110°C, and keep baking for 1 more hour.
12 -
Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Set it on a rack to cool down all the way.
13 -
Refrigerate the cheesecake at least 8 hours or just leave overnight so it sets up firm.
14 -
Toss half those strawberries with sugar, lemon juice, and cornstarch in a saucepan. Put it on medium and stir till it thickens. When it looks shiny, take it off, mix in the rest of the berries, and chill it in the fridge until you’re ready.
15 -
Gently unclip the springform. Move the cheesecake to a plate. Pile on that strawberry layer and toss on some whipped cream if you want.
# Additional Notes:
01 -
For smooth slices, wipe your knife with a warm damp towel after each cut.
02 -
Make sure all your dairy is at room temp. It’ll mix way smoother that way.