Strawberry Cheesecake Recipe
 
Ingredients
  • 1¼ cups graham cracker or vanilla wafer cookie crumbs (about 5 ounces)
  • 2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
  • 1¼ cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream, at room temperature
  • 1 large egg yolk, at room temperature
  • 3 large eggs, at room temperature
  • 1½ pounds strawberries, washed, hulled, and cut into large dice
  • 1 cup granulated sugar
  • 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons water, if needed
  • 1 tablespoon cornstarch, if needed
Instructions
  1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter.
  2. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined.
  3. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.
  4. Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
  5. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
  6. With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined.
  7. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
  8. Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes.
  9. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)
  10. Remove the cheesecake from the oven and place it on a cooling rack.
  11. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1½ hours total.
  12. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.
Recipe by Cooking Pinoy Recipes at https://www.cookingpinoy.com/strawberry-cheesecake-recipe/