Ingredients

The following ingredients have 12 Servings
  • !Graham Cracker Crust
  • 6 tablespoons butter, room temperature
  • 1.25 cups graham crackers, crushed (1 sleeve worth)
  • 1/4 cup sugar
  • !Cheesecake filling
  • 4- 8 ounce packages cream cheese, softened
  • 4 eggs
  • 1 tablespoon lemon juice
  • 1.25 cups sugar
  • 2 teaspoons vanilla extract
  • !Sour Cream Topping
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • !Strawberry Glaze
  • 1 quart strawberries
  • 3 teaspoon lemon juice
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 cup sugar
  • red food coloring
  • !Other
  • 1 quart strawberries

Instruction

  • 1. Preheat oven to 350 degrees. 2. Make your graham cracker crust. Place a sleeve of graham crackers into Ziploc bag and crush crackers with a rolling pin. 3. In a small bowl, mix graham cracker crumbs, 6 tablespoons room temperature butter and 1/4 cup sugar and then place into the bottom of your 9 inch springform pan. Press the graham crackers down. 4. Make the Cheesecake Filling. Use a hand mixer to thoroughly mix your softened cream cheese and 1.25 cups sugar. Blend until creamy. Add the tablespoon of lemon juice and 2 teaspoons vanilla extract. Blend again. Lastly, add 4 eggs and mix again. Pour filling into springform pan. 5. If you would like- make your water bath by covering bottom of springform pan with foil and putting into a larger pan with hot water at bottom. 6. Bake cheesecake for 55 minutes. Check the center with a toothpick to make sure it comes out clean. If not, place back into oven checking every 5 minutes until done. 7. Sour Cream Topping. While the cheesecake cooks, blend your sour cream topping with hand mixer. Add 2 cups sour cream, 1/4 cup sugar and 1 teaspoon vanilla extract into a bowl and blend until creamy. When the cheesecake is finished cooking, add the sour cream topping right away smoothing out the top and place back into oven for 5 minutes. 8. Remove cheesecake from oven and let cool for about 30 minutes before placing into fridge for 12-24 hours. 9. Hull all 2 quarts of strawberries and decorate the top of the cheesecake with half of them. Start on the outside and work your way in. 10. Strawberry Glaze. Place the other half of the strawberries into food processor and blend until you have a puree. Place the puree into a saucepan on the stovetop on a medium heat adding 3 teaspoons lemon juice and 1 cup sugar. In a small bowl, whisk together 1 cup water and 3 tablespoons cornstarch and add to pan. Add your red food coloring (to desired amount) and whisk sauce until thickened. This only takes a few minutes after the sauce/glaze has begun to simmer. Remove from heat and strain. Let cool. 11. Once the strawberry glaze has cooled, place into a pastry bag and cut a small amount off tip to complete the decoration of the cheesecake. Glaze in between each strawberry and around the sides, you may even place the glaze over each individual strawberry. You don't have to use it all, just the desired amount of glaze. 12. Place into fridge until time to serve.