So it has probably been about 1 year since the last cheesecake I posted. This is mostly because I am not the biggest fan of cheesecake. But my fiance however is OBSESSED with the stuff. It was his birthday on Monday, so tis the season for cheesecake!! I love trying new recipes and cheesecake is a tough one to crack. I can never figure out how to do the water bath thing without the water getting into the cake and frankly it just stresses me out a bit. Without a water bath it tends to crack but that doesn’t really matter to me because it’s all about taste! I was so happy this cheesecake turned out as well as it did because Matt is quite the connoisseur. He said it was the best cheesecake he has ever had!! That makes me SO happy. There is really nothing like baking/cooking for your loved ones.
Once you make a yummy golden oreo/ graham cracker crust, pour in the batter and bake for a while. When I took it out the center sank and it cracked, but I thought that left the perfect little bowl shape to add the strawberries to!
Lay those fresh berries in the soft and sweet cheesecake!
Top with the strawberry sauce…
Let chill, slice & enjoy!
- 1 cup golden oreo cookies, finely ground
- 1 cup graham crackers, finely groung
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 4 8-oz. packages cream cheese, room temperature
- 1 2/3 cups sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup sour cream
- Strawberry Glaze:
- 1 cup frozen strawberries, thawed
- 1 pint fresh small strawberries, washed, hulled & chopped
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- Position oven rack in the middle of the oven and preheat to 325º F. Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – your choice. Set crust aside.
- In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream.
- Place the springfrom pan on a cookie sheet. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
- Remove the cheesecake from the oven and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
- Strawberry Glaze: Puree frozen strawberries in a small food processor or blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
- In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Cool to room temperature.
- Place chopped fresh strawberries on the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.