Strawberry Cheesecake

I made the mistake of bringing this cheesecake to my first Christmas with my then boyfriend, now husband’s, family. I just wanted to make a good impression…

I am now required to bring a least one cheesecake to every gathering.

Pro tip: don’t do that.

Ingredients

• Crust
  9 Graham crackers, finely crushed
  5 Tbsp. unsalted butter, melted
  3 Tbsp. Granulated sugar

• Filling
  4 8oz packages cream cheese, softened
  1 3/4 C. Granulated Sugar
  3 eggs, room temp
  1 tsp. Vanilla extract

• Topping
  1 Pkg. strawberries, rinsed, dried and hulled
  3 Tbsp. Granulated sugar (optional)
  1/2 C. Heavy whipping cream
  1 Tbsp. granulated sugar

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line the bottom of a 9-inch spring form pan with enough foil to extend up the pan.

2. Make the crust + next steps

   • In a small bowl, combine crust ingredients.

   • Using your hands, press the crust into the bottom and up the sides of the spring form pan.

   • Bake for 8 minutes.

   • Remove from oven and place on a wire rack to cool.

   • Reduce the oven's temperature to 350 degrees. Fill a cake pan with boiling water and place on the bottom rack of the oven.

3. Make the filling

   • In a large mixing bowl, beat the Cream cheese on medium speed until light and fluffy. Add the sugar, and vanilla. Beat until well blended.

   • Add the eggs, one at a time, beating until incorporated and scraping down the sides of the bowl as needed.

4. Bake

   • Pour into the prepared crust, and bake for approx 40-50 minutes, or until the sides are set and the center is still a little bit wiggly.

   • Allow cheesecake to cool in the oven for 1 hour, with the door ajar (I use a wooden spoon to wedge it open).

   • Gently remove from oven, and place on a wire cooling rack. Allow to cool in the pan to room temperature. Once cooled, cover with foil & place the pan in the refrigerator and chill for at least 4 hours.

5. Make toppings:

   • Slice enough of the strawberries in half to circle the perimeter of the cake. Set aside.

   • Thinly slice the remaining strawberries, place in a small bowl and toss in 2-3 Tbsp. of sugar. Let sit for 15-30 minutes to allow the juices to be drawn from the berries (do not skip the waiting period).

   • Meanwhile, place whipping cream and sugar into a mixing bowl. Whip on medium high speed until the whipped cream forms stiff peaks.

6. Assembly

   • Once the cake has chilled, run the back of the knife around the edges to release the cake from the pan (do not remove ring yet).

   • Arrange the strawberry halves around the permiter of the cheesecake. Pile the macerated (sugar soaked) strawberries into the center. Pipe whipped cream surrounding the sliced strawberries, as well as a dollop in the center of the cake. Top with a whole strawberry.

   • Carefully remove ring & transfer cheesecake to serving tray.