Cheesecake with Fresh Strawberry Sauce
4:10 PM
Recipe courtesy of Trisha Yearwood
Ingredients
Crust:
Cooking
spray
1 1/2
cups fine graham cracker crumbs
1/4
cup sugar
1/4
cup (1/2 stick) butter, melted
Filling:
32
ounces (Four 8-ounce packages) cream cheese
2 cups
sour cream
4
large eggs
1 1/4
cups sugar
2 1/2
tablespoons cornstarch
2
teaspoons vanilla extract
Strawberry
Sauce:
1 to 1
1/4 cups halved fresh strawberries
1/4
cup sugar
1
lime, zested
Directions
For
the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch
springform pan with cooking spray; line the bottom with a round of parchment
paper; and spray the paper with cooking spray. Place the pan on a sheet of
heavy-duty aluminum foil and bring the foil up around the sides to enclose the
seam between the bottom and the sides of the pan (this will prevent water from
leaking in).
Stir
together the graham cracker crumbs and sugar in a mixing bowl. Add the melted
butter and mix until the crumbs are coated. Press the mixture firmly into the
bottom of the pan and up the sides. Set aside.
For
the filling: In a stand mixer, beat the cream cheese together with the sour
cream. Add the eggs, one at a time, beating well after each addition. Add the
sugar, cornstarch and vanilla, and beat until smooth.
Pour
the filling into the prepared crust. Set the foil-wrapped pan inside a larger
pan, and carefully pour 1/2 inch of warm water into the larger pan to create a
water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the
cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for
2 hours or overnight before removing it from the pan.
For
the sauce: Process the strawberries, sugar and lime zest in a food processor or
blender until smooth. Chill for at least 1 hour before serving. (The sauce is
best served cold from the refrigerator.)
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