Restaurant Style Cheesecake
If you love the delicious cheesecake your favorite restaurant serves, you're going to love this cheesecake. In fact it may be better than most cheesecakes you order out.
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 4 8 oz. packages cream cheese softened
- 1 1/4 cups sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 5 large eggs
- 1 tbsp lemon juice
- 1 teaspoon lemon zest finely grated
- 1/2 teaspoon sea salt
- 1/2 cup sour cream
- 2 teaspoons sugar
- 3 cups strawberries about 1. 5 containers
- 1/2 cup strawberry jelly
Place a large pan filled with 1/2 inch water on the middle rack of the oven.
Mix graham cracker crumbs with melted butter. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan (line the bottom of the pan with parchment). Wrap the springform pan with foil completely covering the bottom of the pan and about half-way up the sides. **Freeze the prepared crust in the pan until filling is prepared.
With your stand mixer (or hand mixer) whip the cream cheese, sugar, sour cream, lemon juice, zest and vanilla. Blend until smooth and creamy. S
Scrape down the sides of the bowl. Whisk the eggs in a bowl, then add the eggs to the cream cheese mixture. Blend just until eggs are incorporated. *do not overmix
Remove the crust from the freezer and pour in the cheesecake filling.
Carefully place the cheesecake into the preheated water bath. Bake the cheesecake for 12 minutes, then reduce the oven temperature to 350°F. Let the cheesecake continue to bake until the top of the cheesecake turns golden. That should be about 50 to 60 minutes.
Place the cheesecake on a wire rack to cool.
When the cheesecake is cooled spread the topping evenly over the cake. Cover and refrigerate at least 4 hours.
wash and destem strawberries then cut then in half long way.
place strawberries cut side up on the top of the cheesecake
heat the strawberry jelly in the microwave for about 30 seconds until liquid. Brush strawberries with melted jelly and chill for 15 minutes or until ready to serve.
Conventional Strawbery Glaze
- 1 cup fresh strawberries, washed, cleaned and mashed
- 1 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- Few drops red food coloring
*******If you want the mixture to be smooth you can either push it through a sieve or use a food processor to completely liquefy the berries. Do this before adding to the saucepan in step 2.
- Mash the strawberries and set aside until needed
- In a small saucepan, combine sugar and cornstarch. Next, add the water and mashed strawberries.
- Bring the mixture to a boil, stirring constantly
- Add food color to make the glaze more red.
- Return mixture to stove and continue to cook for 2- 3 minutes until thick. Keep stirring!
- Remove the glaze from the heat and transfer to a bowl. Allow the glaze to cool for about 15 minutes.
Calories: 297kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 221mg | Potassium: 144mg | Fiber: 1g | Sugar: 33g | Vitamin A: 409IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg