Original Cheesecake
HB-0656 · Hand-built original
Original Cheesecake is a Berry Cuisine, Strawberry Cuisine, Cheese Cuisine, Cream Cheese Cuisine, Cake Cuisine, Cheesecake Cuisine, Sugar Cuisine, Fruit Juice Cuisine, Lemon Juice Cuisine, Cracker Cuisine, Graham Cracker Cuisine, Cream Cuisine, Whipped Cream Cuisine, Sour Cream Cuisine, Cornstarch Cuisine, Wheat Flour Cuisine, White Flour Cuisine, All-Purpose Flour Cuisine, Kosher Salt Cuisine, Vanilla Extract Cuisine, Cooking Spray Cuisine, Butter Cuisine, Spring Recipe Cuisine, Roasting Pan Cuisine, Citrus Fruit Cuisine, Lemon Cuisine, Water Cuisine nut-free, birthday, birthday party, entertaining, dessert, snack built around spray. Ready in 8 h.
Main ingredient: spray
Ingredients
- Cooking spray, for the tin
- 18 graham crackers (2 sleeves), finely crushed (about 2 1/2 cups crumbs)
- 6 tbsp sugar (for the crust)
- 12 tbsp butter, melted
- 4 x 8 oz blocks cream cheese, softened to room temperature
- 1 cup sugar (for the filling)
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 2 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 15¾ oz strawberries, hulled and halved or sliced
- 1 tsp cornstarch
- 1/4 cup cold water
- 1/4 cup sugar (for the strawberries)
- Juice of 1/2 lemon
- Whipped cream, to serve
Method
- Heat the oven to 325°F. Spray a 9 in springform tin with cooking spray and wrap the outside tightly in foil. Mix the cracker crumbs, crust sugar and melted butter, press firmly over the base and slightly up the sides of the tin, and bake for 8 minutes. Cool while you make the filling.
- Beat the cream cheese and filling sugar together until completely smooth, scraping down the bowl. Beat in the vanilla, sour cream, flour and salt.
- Add the eggs one at a time on a low speed, mixing only until each one disappears; overbeating at this stage causes cracks.
- Pour the filling over the crust. Set the tin in a large roasting pan and pour in enough just-boiled water to come halfway up the sides.
- Bake for 60-70 minutes until the edges are set and the centre still has a gentle wobble. Turn the oven off, crack the door and leave the cheesecake to cool in the oven for 1 hour.
- Remove from the water bath, cool to room temperature, then chill in the fridge for at least 4 hours, ideally overnight.
- For the topping, stir the cornstarch into the cold water. Put the strawberries, sugar and lemon juice in a pan with the cornstarch mixture and simmer gently for 4-5 minutes until the juices thicken and turn glossy. Cool completely.
- Unmould the cheesecake, spoon the strawberries over the top and serve with whipped cream.
Prep: 10 min · Cook: PT0S · Total: 8 h
Nutrition (per serving, where published)
Estimated from USDA FoodData Central ingredient data