RECIPE BELOW
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 6 tablespoons (84g) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup granulated sugar
– 2 cups sliced strawberries
For the strawberry topping:
– 2 cups sliced strawberries
– 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 325°F (165°C).
2. Prepare the crust and press into a 9-inch springform pan.
3. Beat the cream cheese until smooth, then add sugar and beat until combined.
4. Beat in eggs, one at a time, followed by vanilla extract.
5. Beat in sour cream and sugar until combined.
6. Arrange strawberries on top of the cheesecake batter.
7. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool completely on a wire rack.
9. Prepare the strawberry topping by mixing strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens.
10. Spread the topping over the cooled cheesecake.
11. Refrigerate for at least 4 hours or overnight before serving.