Ingredients
Scale
- 190g graham cracker crumbs
- 35g sugar
- 75g melted unsalted butter
- 32 oz full-fat cream cheese
- 325g granulated sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- 120g heavy cream
- 240g sour cream
- 1 tbsp cornstarch
- 2–3 tbsp lemon juice
- 1 lb strawberries
- 55g sugar (for compote)
- Juice of ½ lemon
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake for about 10 minutes.
- Beat together cream cheese and granulated sugar until smooth. Add salt, vanilla essence, eggs (one at a time), heavy cream, sour cream, cornstarch, and lemon juice; mix until well blended.
- Pour the filling over the crust and bake for 60-75 minutes until set around edges but slightly jiggly in the center.
- Cool gradually in the oven with the door ajar for one hour.
- For compote, cook strawberries with sugar and lemon juice in a saucepan until softened; allow to cool before topping cheesecake.
- Chill cheesecake for at least four hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 392
- Sugar: 28g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 133mg