Strawberry Cheesecake

There's something about a great cheesecake. Whether you get fancy with fillings/toppings or you like the plain jane NY style cheesecake, this is your chance to impress!

Time to whip out your springform pan (or get yourself a gift) and join me on a lengthy but scrumptious journey!

This recipe can be made with different toppings if you wish or without anything at all. I have deep love for Strawberry Cheesecake so feel free to try this one. Let's go!

Strawberry Cheesecake

Crust:

• 1 cup of GF graham cracker crumbs (I used Pamela's brand)

• 1 cup of GF vanilla wafer cookie crumbs (use the kinnikinnick brand)

• 2 TB sugar

• 1 stick of better; melted

Cheesecake:

• 3 - 8 oz boxes of cream cheese

• 1 cup of sugar

• 3 eggs; room temp

• 2 tsp vanilla extract

Strawberry Topping:

• Zest and juice of 1 lemon

• 1/3 cup of sugar

• 3 cups of strawberries; washed and cut in half

Preheat your oven to 350 degrees.

Start by getting a 9in springform pan. Wrap the bottom outside with a tight and secure amount of aluminum foil. We will be doing a waterbath method to avoid our cheesecake from cracking during the baking process.

Melt the butter for your crust and add in your 2 cups of crumbs and your sugar and mix well. Spray the inside of your springform with a little bit of cooking spray on the bottom and the sides. Next, dump in your crumb mixture and pat it into your pan tightly to create the crust. You can really choose how thin or thick you want the crust to be on the bottom or up the edges.

Next, create your cheesecake mix by mixing in a stand mixer or blender. I prefer to use my heavy duty blender to make it as smooth as possible. Mix together your cream cheese, sugar, eggs, and vanilla. Once smooth, gently pour it over your crust. (make sure your crust is pressed down nice and tight).

Lastly, you will need to get a baking dish like a pyrex or a metal sheet pan that can fit your springform and provides enough space to fill with water. Pour in enough water to fill until halfway up your springform.

Place your cheesecake with the water bath into the oven. Cook for 55-60 minutes or until set.

While the cheese cake bakes, make your strawberry topping. In a small saucepan, mix together your strawberries, sugar, zest, and juice and cook over medium heat until it starts to bubble. Once it get to this stage, I like to get a fork or masher, and squish my strawberries to release more juices and flavor. Lower the heat a little and cook for an additional 10 minutes while stirring until it begins to thicken. Once done, set to the side and let it cool completely before placing it in the fridge.

When your cheese cake is done, take it out of the oven and carefully remove it from the bath and take off the foil. Let it sit and cool until room temp. Once that is done, remove it from the springform, transfer to a plate or platter, and place it in your fridge for 2-3 hours before topping and serving. (if you are in a rush, place it in the freezer for at least 30 min)

Enjoy!