Cheesecake with Strawberry Sauce "Say Cheese!"

Votes: 2

Time: 4 hours 35 minutes
Complexity: easily
Servings: 8 - 10

This velvety vanilla cheesecake on a dense graham cracker crust, topped with a delicious fresh strawberry sauce, is a treat for any occasion, from a birthday party to a Sunday tea party with the family. To ensure the texture doesn't disappoint, the cheesecake needs time to set in the refrigerator, so it's best to bake it the night before. The sauce requires no cooking: fresh strawberries are blended in a blender with a little sugar and lime zest. The lime flavor complements the strawberries beautifully, making the sauce a true highlight of your dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.5 cups chopped graham crackers
1/4 cup sugar
55 g butter, melted
Cooking spray

Filling

900 g of cream cheese
2 cups sour cream
4 large eggs
1 and 1/4 cups sugar
2.5 tbsp cornstarch
2 tsp vanilla extract

Strawberry sauce

1 – 1 and 1/4 cups fresh strawberries, halved
1/4 cup sugar
Zest of 1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, eggs, sour cream, cream cheese, lime zest, vanilla extract, starch

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a circle of parchment paper and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and lift the foil up the sides to seal the seams between the bottom and sides of the pan (this will prevent water from seeping into the pan).
In a mixer bowl, combine crushed graham crackers with sugar. Add melted butter and mix. Pour the mixture into the prepared pan and press firmly into the bottom and sides. Set aside.

Filling:

In the bowl of a stand mixer, beat the cream cheese and sour cream. Add the eggs one at a time, beating well after each addition. Add the sugar, cornstarch, and vanilla and beat until smooth.
Spread the filling on the prepared crust. Place the foil-lined pan in a large roasting pan and carefully pour 1 cm of warm water into the pan to create a water bath. Bake the cheesecake for 1 hour. Turn off the oven, open the oven door, and let the cheesecake rest for 1 hour. Before removing the cheesecake from the pan, refrigerate it for 2 hours or overnight.
Strawberry sauce:

Combine the strawberries, sugar, and lime zest in a food processor or blender and blend until smooth. Refrigerate for at least 1 hour before serving. The sauce is best served refrigerated.