Use up those frozen strawberries in this delectable dessert.Makes 8 servings
- 2 cups graham crackers, crumbled
- 6 tablespoons unsalted butter, melted
- 4 8 ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 eggs
- 10 ounces heavy cream
- 1 teaspoon cornstarch
- Strawberry topping
- 2 cups strawberries
- 1 tablespoon lemon juice
- 1 cup white sugar
- 1 tablespoon vanilla
For crust and cake
Pre-heat the oven to 325 degrees. For the crust, mash the graham crackers in a freezer bag with a rolling pin to make crumbles. Mix the graham crackers and the melted butter. Prebake the cracker crust in a 9-inch parchment-lined baking pan. Cream together the cream cheese, sugar and cornstarch until smooth. Add eggs and mix, scrape down sides. Add the remaining ingredients and mix together. Pour mixture into prebaked crust. Bake in a water bath (see note) at 325 degrees until golden brown.
Directions for topping
Wash, cut and remove stems from strawberries. Place all ingredients into a small pot on low heat. Cook for 7 minutes covered, then cook the mixture for 10-15 minutes uncovered. Remove from heat and let cool. Top the cooled cheesecake with the strawberry topping.
Note: To make a water bath, use a large, deep pan that is larger than the cheesecake’s baking pan. Place the baking pan in the larger pan then carefully pour water in between the two pans.