Farm Fresh Strawberry Cheesecake
Crust:
2 Cups Graham Cracker crumbs
1/4 Cup Sugar
6 Tbsp melted butter
Filling:
4-8oz packs of cream cheese (room temp)
1 1/3 Cup Sugar
1 Cup Sour Cream(room temp)
1 Tbsp Vanilla
1/4 Tsp Salt
4 Eggs
Sauce:
2 Cups diced strawberries
2 Tbsp Cornstarch
1 Cup Sugar
2 Tsp Vanilla
2 Cups whole strawberries
CRUST:
Heat oven to 350. Combine crust ingredients. Press into the bottom of 9” springform pan and up about 2” around the sides.
Bake for 10 mins. Set aside.
FILLING:
Reduce oven temp to 300. In a large mixing bowl beat filling ingredients together with an electric mixer until smooth and creamy. Using a spatula, pour out batter over the prepared crust.
Put water in a rimmed baking sheet and place on bottom rack to catch drips. Place cheesecake in center of upper rack. Bake at 300 for about 1.5 hours or until edges and center are set.
Remove and let cool completely. (I put it in the fridge overnight and finished the rest in the morning).
SAUCE:
Add diced strawberries and cornstarch to a food processor or blender and process until smooth. Transfer to a saucepan and add sugar. Cook over medium heat, stirring constantly until thickened. (About 10 mins)
Remove from heat and stir in vanilla. Spread half of topping over cheesecake, then arrange whole strawberries all over the top in the sauce. Cover with remaining sauce and cool.
Fresh strawberries from a local farm or farmers market make ALL the difference in this recipe! I tried making it in the winter with strawberries from the grocery store and it doesn’t even compare. Plus, I love any chance to support our local farmers so it’s win/win!
Hope you enjoy!
xoxo
Deanna