1 ½lbscream cheeseThree 8 oz boxes, room temperature
6ozgranulated sugar
¼cupsour cream(room temperature)
½teaspoonsalt
1 ¼cupeggsaround five whole eggs (room temperature)
zest from one lemon and juice from ½ a lemon(roughly ⅛ cup lemon juice)
½tablespoonvanilla extract
1cupheavy cream(room temperature)
Crust:
8ozgraham cracker crumbs
1ozgranulated sugar
½tablespooncinnamon
¼teaspoonnutmeg
½teaspoonsalt
3.5ozmelted buttermay need more
Strawberry Sauce:
1lbstrawberries
⅓cupsugar
1teaspoonvanilla extract
lemon zest and juice from one small lemon
Instructions
Strawberry Sauce:
Wash all strawberries well. Cut off the tops and slice them.
Place ⅔ of the cut strawberries in a saucepan along with the sugar, lemon juice and zest. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, lower the heat and continue to cook for around five to seven minutes or until the berries begin to break down as you slighlty mash them with a wooden spoon as you stir.
Remove from heat and pour the cooked strawberries into a heatproof container. Using an immersion blender, blend this mixture until it becomes a smooth purre.
Pour the puree over the uncooked strawberries you set aside earlier and mix to combine. Stir in the vanilla extract. Let it cool for about 15 minutes at room tempertuer, then cover with plastic wrap and refridgerateuntil you're ready to serve. The mixture will thicken as it sits.
Crust:
Preheat your oven to 350°F. In a medium bowl, combine all your crust ingredients and mix until the mixture becomes like wet sand and will clinch together in your hands when you squeeze it.
In a lightly greased 10" springform pan lined with a parchment circle, pat the crumbs using your hands or the bottom of a measuring cup into an even layer on the bottom of the pan and a bit up the sides.
Bake the crust for 10 minutes, then remove from the oven and allow to cool slighlty while you work on the cheesecake.
Cheesecake:
In the bowl of your stand mixer or with a hand mixer, mix the cream cheese on low speed for about five minutes, stopping to scrape the bowl and paddle well after. It should be smooth and lump-free.
Gradually add in the granulated sugar and mix until sugar dissolves into the batter. Mix for about two minutes then scrape the bowl well.
Add in the lemon zest and salt and mix until combined. Scrape the bowl and paddle. Then, add in the sour cream and mix until incorprated and then scrape again.
Pour in the eggs one at a time and mix well between each addition. Let the egg absorb into the batter before adding in the next one. Stop the mixer half way through and scrape the bowl and paddle well before finishing off with the rest of the eggs.
Add in the vanilla extract and slowly pour in the heavy cream. Mix until combined. Scrape. Add in the lemon juice and finish off mixing until the batter is uniform in color and consistency. Don't overmix. Stop the mixer and scrape the bowl and paddle well with a rubber spatula to make sure everything is mixed in properly.
Pour the batter into your baked crust and tap lightly on your counter or swirl a knife in the batter to release air bubbles.
Place your springform pan into a slighltly bgger pan that leaves 2-3" off each side. Pour two to three cups of hot water or just enough until the water reaches halfway up the sides of the cheesecake pan.
Bake at 350°F for 40 minutes to one hour. I check at the 40-minute mark and go from there. If you have a digital thermometer you can check the internal temperature, which should be at 155°F when it's done. The best way to tell if it's done is if the sides are firm, but the center is still jiggly. If the center jiggles but is dry to the touch, then it's done baking.
Let the cheesecake cool for half an hour at room temperture before covering it with plastic wrap and refridgeratingovernight.
The next day, you can top with strawberry sauce or any dessert sauce you'd like, decorate and serve.