thepioneerwoman4.0
Strawberry Cheesecake
Strawberry cheesecake starts with a base of fluffy, creamy, New York-style cheesecake, and is topped with a fresh strawberry compote.
👥 10 Servings⏱️ Prep & Cook: 12h 45m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●saucepan
- ●knife
📝 Preparation Steps
1
For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
Nonstick cooking spray
2
In a medium bowl, stir together the graham cracker crumbs, butter, and sugar. Press into the bottom and 1-inch up the sides of the springform pan. Bake until golden brown, 10 to ⏱️ 14 minutes. Cool completely on a wire rack, about ⏱️ 30 minutes.
3
For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about ⏱️ 2 minutes. With the mixer on medium speed, gradually add the sour cream, sugar, flour and salt, beating until the batter is smooth and creamy, about ⏱️ 1 minute. Scrape down the sides and bottom of the bowl as needed.
4
Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla bean paste.
large eggs, room temperature4large egg yolk, room temperature1
5
Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about halfway up the foil-wrapped springform pan.
6
Bake for ⏱️ 1 hour ⏱️ 10 minutes to ⏱️ 1 hour ⏱️ 20 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for ⏱️ 15 minutes.
7
Remove the cheesecake from the water bath and transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about ⏱️ 2 hours. Place in the refrigerator for at least ⏱️ 8 hours to chill completely.
8
For the topping: In a medium saucepan, combine 1 pound of the strawberries, sugar, lemon juice and salt over medium heat. Cook, stirring often, until strawberries break down and the sauce is thickened, about ⏱️ 20 minutes. Remove from heat. Stir in the remaining 1/2 lb. strawberries and cool to room temperature, about ⏱️ 1 hour.
lb. strawberries, stemmed and quartered1 1/2
9
To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with strawberry mixture just before serving.
Nutrition Facts
calories
730 Calories
fat Content
53 g
fiber Content
2 g
sugar Content
43 g
sodium Content
625 mg
protein Content
11 g
trans Fat Content
2 g
cholesterol Content
222 mg
carbohydrate Content
54 g
saturated Fat Content
28 g
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