Strawberry Cheesecake Delight (Print Version)

# Ingredients:

→ Crust

01 - 2 cups graham cracker crumbs (about 2 sleeves)
02 - 2 tablespoons granulated sugar
03 - 1/4 cup unsalted butter, melted

→ Filling

04 - 4 (8-ounce) packages cream cheese, softened
05 - 1 1/4 cups granulated sugar
06 - 2 tablespoons cornstarch
07 - 4 large eggs + 1 yolk
08 - 1/2 cup sour cream
09 - 1/4 cup heavy cream
10 - 1 tablespoon vanilla extract

→ Strawberry Topping

11 - 1/2 cup granulated sugar
12 - 1 tablespoon cornstarch
13 - 1 tablespoon lemon juice
14 - 2 pounds fresh strawberries, hulled and finely chopped, divided

→ Water Bath

15 - 6 cups water (for the water bath)

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Lay 4 sheets of foil on a work surface in a cross/star pattern. Place the pan in the center and wrap the foil tightly on all sides, ensuring there are no tears. Set aside.
02 - In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter. Stir until all the crumbs are moist, then pour them into the prepared springform pan. Use a measuring cup to press the crumbs evenly into the bottom and about 3/4 of the way up the sides. Bake the crust for 8 minutes or until golden brown. Remove from the oven and set aside to cool. Then, increase the oven temperature to 400°F (200°C).
03 - In a large mixing bowl, beat the cream cheese until smooth and lump-free with an electric mixer. Scrape the sides and bottom of the bowl with a spatula and beat again for 1 minute. Add the sugar and cornstarch and beat on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and egg yolk and beat on low until well blended. Finally, add the sour cream, heavy cream, and vanilla and stir with a spatula until just combined.
04 - Boil about 6 cups of water. Place the springform pan with the baked crust into a larger pan or roasting dish. Pour the filling over the crust, then place the two pans into the oven. Before closing the door, pour the hot water into the outer pan, around the springform pan. It should reach about halfway up the side of the springform pan.
05 - Bake for 10 minutes, then reduce the heat to 230°F (110°C) and continue baking for 1 hour. Do not open the oven door. After 1 hour, turn the oven off and open the door a few inches. Leave the cheesecake to cool for 1 hour in the residual heat. Take it out and leave it to cool fully on the counter, then place it in the fridge for at least 8 hours or overnight.
06 - In a medium saucepan, combine half of the sliced strawberries with the sugar, lemon juice, and cornstarch. Turn the heat to medium and cook until the sugar dissolves and the sauce has thickened. Stir constantly to prevent burning. Remove the pot from the heat, stir in the remaining strawberries, and let it cool. Transfer to an airtight container and refrigerate until ready to use.
07 - When the cheesecake is fully set, remove it from the springform pan and place it on a serving plate. Stir the strawberry sauce and spread it over the top. Serve with fresh whipped cream.

# Notes:

01 - Avoid opening the oven door to ensure the best texture. Sudden temperature changes can cause the cheesecake to crack or sink.

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