Decadent Classic Strawberry Cheesecake
Serving Size / Yield
- 1 ¼ C. graham crackers, crushed
- 3 Tbs. butter, melted
- 1 ¼ C. sugar
- 1 tsp. flour
- 4 (8 oz.) package cream cheese, room temp.
- 2 tsp. lemon zest
- 1 tsp. vanilla extract
- ¼ C. heavy cream, room temp.
- 4 large eggs, divided
- 3 C. fresh or frozen strawberries, sliced
- ½ tsp. orange extract
- ½ C. cold water
- 2 Tbs. corn starch
Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan. In a medium bowl, combine graham crackers and melted butter. Mix until combined. Pour graham crackers into pan and tightly pack together, covering the whole pan evenly.
In a medium bowl, mix together flour and sugar. Beat cream cheese in a mixing bowl with a hand or counter-top mixer on medium for about 1minute. Gradually add in the sugar and flour mixture. Beat until well combined. Reduce speed to low, add in lemon zest and vanilla. Pour in heavy cream and mix for 1 minute.
Add an egg yolk from one of the eggs. Then, add each of the remaining 3 eggs, 1 egg at a time. Pour into the crust evenly. Bake for 50-60 minutes or until the edges are golden brown. Turn off the oven, but keep cheesecake in for 30-45 minutes. Remove from oven and let chill for 2-3 hours.
In a small saucepan, heat sugar and cornstarch on low heat. Stir in water until consistency is smooth. Add cherries and fold in. Raise heat to medium and bring to a boil. Remove from stove and refrigerate for 15 minutes. Remove springform from pan and pour strawberry mixture on top of cheesecake.