This recipe produces the softest, creamiest cheesecake that you would ever taste.
This is a classic New York style cheesecake with a cinnamon graham cracker crust, with rich, dense and flavorful strawberry filling.
WATER BATHS: For a more even cook its best if you place the cheesecake in a water bath to allow even baking a less cracking. The water bath allows moisture to air the humid environment of your oven preventing cracks in the cake as well as a dry cheesecake. Cracks are okay; and are very normal. They are not a sign of failure it can be caused by anything such as the oven temperature or constantly allowing heat to escape the oven. Once you have place the cheesecake in the oven only open the oven as needed, escaping heat causes slower cook time and cracks.
HOW DO I KNOW IF MY CAKE IS FILLY COOKED: Once your cheesecake is down to its last 10 minutes of cooking time gently shack the cake; if the center is still moving and hasn't stiffen allow the cake to bake for remainder of time.
Ingredients
Crust
2 1/2 cups of Graham Cracker Crust ( about 3 packs of graham
1/3 cups of unsalted melted butter
1 table spoon of cinnamon
Cheesecake
4 packages of Cream Cheese
1 1/3 cups of pure cane sugar
2 table spoons of vanilla extract
3 large eggs
1/2 teaspoon of fresh lemon juice
Glaze
1 container of strawberries
1 cup of pure cane sugar
1 table spoon of water
** This recipe call for strawberry however any berry such as raspberry, blueberry or mixed berry can be used.
** Allow your cream cheese to come to room temperature before starting.
Instructions:
STEP 1: CRUST
Preheat oven to 355
In food processor or blender blend all graham cracker together until mixture is in crumbs. Gather a large bowl mixing crumbs, butter and cinnamon and combine together. Evenly butter the sides and bottom of the spring-form pan. Press the mixture into the bottom and sides of the spring form pan.
STEP 2
Bake crust for 8-10 minuets or until the crust is lightly golden. Set aside to cool while your making your filling.
STEP 3
CHEESECAKE FILLING
In a mixing bowl mix together cream cheese, sugar and vanilla on a medium low speed until smooth, scraping the sides of the bowl when necessary. Add the lemon juice. Add the eggs in one at a time mixing on low speed. Don't over mix as the eggs become over activated. Pour mixture over the crust and spread evenly!
STEP 4
Place mixture on top of a large baking sheet pan. Add about 3 inches of warm water at the bottom of the pan as this the water bath which the cake sit on top of. This allows even cooking.
STEP 5
Bake for 55 minutes or until the center is set and the top a has browned a bit. Carefully use a knife to remove the edges the the side of the pan.
STEP 6
Wash and cut strawberries into small pieces.
Add strawberries, sugar and water in a small non- stick pan and cook on medium low heat for 20 minutes or until the mixture is combined into a jelly like consistency. Set aside to cool.
STEP 7
Allow the cheesecake to cool for 20 minutes. Now add the strawberry glaze to the top of the cooled cheesecake. Once cooled refrigerate for 4 hours allowing the cake to become firm and set.
STEP 8
Once the 4 hours are up carefully remove the cake from the spring form.
Lastly Enjoy!
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