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Ingredients
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Cheesecake Base
Cheesecake Filling
Strawberry Coulis
Method
Cheesecake Base
- 1
Prepare the crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then let it cool while preparing the filling.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until combined. Mix in the sour cream and vanilla extract until smooth.
- 4
Add the eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven at 325°F (163°C) for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 6
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Strawberry Coulis
- 7
Prepare the coulis
In a saucepan over medium heat, combine the hulled strawberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens.
- 8
Blend the coulis
Remove from heat and let cool slightly. Blend the mixture until smooth using an immersion blender or standard blender. Strain through a fine sieve if you prefer a smoother texture.
- 9
Serve
Let the coulis cool completely. Drizzle it over slices of chilled cheesecake before serving.
