30 min + 80 min cook time | 12 servings | dessert
Pureed strawberries are added to the creamy batter for this strawberry cheesecake with graham cracker crust. A light topping of sweetened sour cream is spread on the cake and then once chilled, it is topped with fresh strawberries for a sweet finish.
GRAHAM CRACKER CRUST
Preheat oven to 180 °C. Stir graham cracker crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 2.5 cm up sides of a 23cm non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 150°C.
FILLING AND TOPPING
Hull 1/2 package of strawberries and puree in a blender or food processor. You should have about 100 gram puree. Beat cream cheese and 100 gram sugar in an electric mixer fitted with paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.
Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and center jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
Using the remaining 1/2 package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.
