INGREDIENTS :

For the Crust:

– 2 cups graham of cracker crumbs
– 3 Tablespoons of sugar
– 5 Tablespoons of unsalted butter, melted
– 1/8 teaspoon of salt

For the Filling:

– 2 lbs. full fat cream cheese, softened to room temperature
– 1½ cups of sugar
– ¼ tsp. of salt
– 2 teaspoons of vanilla extract
– 1 Tablespoon fresh lemon juice
– 1 Tablespoon cornstarch
– 4 eggs-room temperature
– 1 cup sour cream-room temperature Strawberry

Topping:

– 1 lb. fresh strawberries-diced
– 6 Tablespoons sugar
– 1 Tablespoon fresh lemon juice
– ½ teaspoon vanilla

DIRECTIONS :

1. Preheat the oven to 350 F. Place the rack in lower third.
2. Now, you should place double layer of extra-large aluminum foil under your 9 inch springform pan and then cover the bottom and sides of the pan, wrap it tightly around the sides to make certain no water gets in during baking in water bath.
3. To make the crust, mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan and bake for approx 12 mins. Set aside to cool.
4. Once done, turn down the oven temperature to 325 F!!!
5. To make the filling beat softened cream cheese until smooth and creamy.
6. Gradually beat in sugar until light and fluffy. Afterwards, beat in salt, vanilla, lemon juice and cornstarch.
7. Next, beat in eggs one at a time and run your mixer on low speed and just slowly combine ingredients until smooth. And please don’t incorporate a lot of air into the batter.
8. Finally, beat in sour cream.
9. Place springform pan into roasting pan then pour the batter into springform pan and smooth the top. Pour in roasting pan boiling water halfway up the side of the springform pan, be certain no water drip on the batter.
10. Place in the oven and bake for 1 hour at 325 F.
11. When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)
12. make sure you remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and then let it cool to room temperature.
13. When cooled, cover the top and place it in the fridge to chill during the night (or at least 5 hours) before you add strawberry topping. Make sure you run a thin knife around the cake and release the ring from springform pan then transfer the cake onto serving plate.

Strawberry Topping:

1. In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat for 8 to 10 minutes, or until the sauce thickens.
2. When thickned, remove from the heat and stir in vanilla and remaining strawberries and cool to a room temperature, then spread over the cake!