Seed Oil Free Strawberry Cheesecake with Fresh Berries
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Learn more āIngredients
12 servings
For the crust
- 1 Ā½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- Ā¼ tsp fine salt
For the filling
- 32 oz cream cheese (four 8-oz blocks), at room temperature
- 1 Ā¼ cups granulated sugar
- Ā¼ tsp fine salt
- 1 tsp vanilla extract
- 1 cup sour cream, at room temperature
- 4 large eggs, at room temperature
- 2 tbsp all-purpose flour
For the strawberry topping
- 1 lb fresh strawberries, hulled and halved (about 3 cups)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 325Ā°F (165Ā°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and sides completely to prevent water from seeping in during the water bath.
- 2
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and 1/4 tsp salt. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool while you prepare the filling.
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