Breakfast Desserts



1 Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.
2  Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides.
Bake for 8 to 10 minutes. Set aside.
cup graham cracker crumbs,2 ½ tablespoons butter,1 ½ tablespoons sugar,pinch of salt
Cheesecake Filling
3 Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed.
Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.
2 8oz packages cream cheese,2 eggs,⅔ cup sugar,⅔ cup sour cream,1 teaspoon vanilla extract,¼ teaspoon salt
4 Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
5 Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
6 Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
Strawberry Topping
Halve about half the strawberries and set them aside. Purée the other half of the strawberries using a blender or food processor. Pour the purée into a pot and mix in the cornstarch, sugar, and lemon juice. Heat over medium-high heat and bring it to a boil.
1 ½ lbs strawberries,1 ½ teaspoons cornstarch,3 to 6 tablespoons sugar,1 ½ tablespoons lemon juice
8 Turn off the heat and add the strawberry halves. Taste and adjust with more sugar or lemon juice as needed. If needed, add 1 teaspoon of water at a time. Note: The sauce will thicken as it cools.
Top with strawberry sauce and serve
9 Add the cooled strawberry topping to the cheesecake, reserving some for serving on the side. Cut slices using a thin knife that’s been dipped in hot water and wiped dry before each slice. Serve and enjoy!
Makes one 7-inch cheesecake, which is approximately 8 servings.
Graham cracker crust – Reduce the amount by half if you only want a bottom crust with no sides.
Cream cheese – Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time at half power until soft (my preferred method).
Sour cream – Replace half the sour cream with heavy cream for a softer, silkier texture. This will give you a creamy, melt-in-your-mouth cheesecake that’s velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones.
Storage: Store in the fridge for up to 3 days or freeze the plain cheesecake for up to 1 month. I don’t recommend freezing the strawberry topping as it gets watery when thawed. Thaw the cheesecake in the fridge overnight and serve with strawberry topping. Store leftover strawberry sauce in the fridge for 3 days in an airtight container.
*Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the graham cracker crumbs.
*Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Avoid opening the oven during baking to keep the temperature consistent.
*Once it’s finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
*Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
*Chill overnight for best results.
*Make-ahead for the holidays – Strawberry cheesecake can be made up to 2 days in advance and stored in the fridge.

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