Ingredients:

For the Crust

2 cups graham cracker crumbs (about 15 full graham crackers)

1/4 cup granulated sugar

5 tablespoons butter melted

 

For the Filling

4 packs (8oz) cream cheese at room temperature

1 1/4 cups granulated sugar

3/4 cup sour cream at room temperature

2 teaspoons vanilla extract

2 teaspoons fresh lemon juice

4 eggs at room temperature

For the Strawberry Topping

1 pound strawberries

1/3 cup granulated sugar

1 tablespoon fresh lemon juice

 

A few fresh strawberries to decorate (optional)

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Place the oven rack in the bottom third of the oven.  Wrap the outside of a 9 inch springform pan in heavy duty aluminum foil.  Make sure it covers the base and sides of the pan.  Do this 2 or 3 times to prevent water from seeping through the base of the pan into the cake as it will be baked in a water bath.

 

For the Crust

Using a food processor or a rolling pin and a bag crush the graham crackers into crumbs. Place in a bowl and add the sugar and melted butter and mix together.

Place the mixture in the springform pan and compact it using a spoon or the underside of a cup. The mixture should cover the base and about three-quarters of the way up the sides of the pan.

Bake the cheesecake crust in the oven for 10 minutes. Take it out and leave it aside to cool while you make the filling.

 

For the Filling

Beat the cream cheese and sugar together.

Add the sour cream, vanilla extract and lemon juice and beat until well-combined.

Add the eggs one at a time, beating between each addition.

Beat until all the ingredients are mixed together, but don’t overmix.

Pour the batter on top of the cooled crust and smooth the top with a spatula or knife.

Place the cake pan into a roasting dish and fill the dish with boiling water until it is about an inch up the side of the pan.

Place in the oven on the oven rack.

Bake in the pre-heated oven for 60 – 80 minutes. The cheesecake is ready when you shake the pan and there is no liquid but it still wobbles in the middle. When the cheesecake is ready, leave the oven door open about an inch and leave it in there for about an hour.

Take the cheesecake out of the oven and the roasting dish. With the cheesecake still in the springform pan place it on a wire rack to cool to room temperature. Then place in the refrigerator for at least 6 hours but preferably overnight.

After the cheesecake has been cooled in the refrigerator, make the strawberry topping.

For the Strawberry Topping

Hull and slice the strawberries into quarters. Put the strawberries, sugar and lemon juice in a medium saucepan. Place over medium heat until the mixture starts to boil. The juice will be released from the strawberries. Stir the mixture occasionally. Reduce the heat and simmer for about 18 – 24 minutes until the sauce is thickened. Put the mixture aside to cool.

Once cool, pour the strawberry topping over the top of the cheesecake and spread over the top. Place the fresh strawberries over the top to decorate. Remove the sides of the springform pan. Use a knife to pry the sides of the cake away from the pan if it is sticking anywhere.

When cutting the cake, place the knife in boiling water between cutting each piece so the cheesecake doesn’t stick to the knife.

Enjoy!!