Ingredients for making the Cheese Cake
Making the Crust
- 2 cups graham cracker crumbs, about 2 sleeves
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Making the filling
- 32 ounces cream cheese, room temperature
- 1 1/3 cups granulated sugar
- 1 cup sour cream, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 large eggs, room temperature, lightly beaten
Making the Sauce
- 16 ounces whole strawberries, diced
- 2 tbsp cornstarch
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 cups finely chopped strawberries
Make the Crust
- Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch spring form pan tightly with aluminum foil.
- Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
- Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth.
- Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
- Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
- Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
Make the sauce
- Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
- Cook over medium heat, stirring constantly until thickened, about 15 minutes.
- Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
- Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
- Remove the sides of the pan just before serving.
- The cheesecake will keep for up to 4 days covered and stored in the refrigerator..