Best strawberry cheesecake!
  • Cooking Time: 60-70
  • Servings: 14
  • Preparation Time: 15
  • Graham Cracker Crust:
  • • 1 1/4 cup ground graham cracker crumbs
  • • 1 Tbsp sugar
  • • 4 Tbsp melted butter or margarine
  • Cheesecake Filling:
  • • 4 packages (8 ounce each) cream cheese, softened
  • • 1 1/2 cup sugar
  • • 1/4 cup cornstarch
  • • 1 Tbsp vanilla
  • • 2 large eggs
  • • 2 egg whites
  • • 1/2 cup heavy cream
  • Strawberry Topping:
  • • 1 quart fresh strawberries, washed and hulled
  • • 1 cup sugar
  1. Ingredients: Make sure all ingredients are at room temperature.
  2. • Mixing: Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone.
  3. • Baking pans: Springform pans are the easiest to use for cheesecake. Take the pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
  4. • Baking: Put a cake pan of hot water in the bottom of the oven. Not all cheesecakes get baked at the same temperature. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and close the oven door while baking. It is hard to tell when a cheesecake is done and you don't want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
  5. • Cooling: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate.
  6. Directions:
  7. 1. Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
  8. 2. Prepare 9 inch springform pan with foil and spray as directed above.
  9. 3. Grind graham crackers in a food processor or crush very fine with a rolling pin.
  10. 4. Mix crust ingredients and pat only on the bottom of prepared pan.
  11. 5. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
  12. 6. Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
  13. 7. Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
  14. 8. Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
  15. 9. Pour batter into prepared pan and bake at 350 degrees for 60-70 minutes.
  16. Strawberry topping:
  17. Puree half the strawberries and the sugar in a food processor. Remove to a bowl.
  18. • Add the remaining 1 cup whole strawberries, stir and let sit for 30 minutes.
  19. • Spoon over cheesecake slices before serving.
  20. • This can be made ahead and refrigerated. Use on top of ice cream too!
This is a recipe that my grandmother used many used ago and baked for her little corner bakery many years ago. She helped me modernise it so it can relate with todays technologies. This was her bestselling item and she made about 20 a day...thats how absolutely scrumtious it is! So here it is... The best strawberry cheesecake recipe in the world! (no jokes)