1-1/2 cups graham cracker crumbs
1/4 cup melted butter
32 ounces cream cheese
1/4 cup sugar
2 cups sour cream
4 eggs
2 teaspoons vanilla
1-1/2 cups frozen strawberries, hulled and quartered
1-1/4 cups sugar
1 lemon, juiced and zested
1 cup strawberries, sliced
Preheat the oven to 325 degrees F.
Combine the graham cracker crumbs and melted butter.
Wrap the sides of a spring-form pan in parchment paper after greasing them with butter. Press the mixture into the bottom of the pan. Set aside.
In a large bowl, whisk the cream cheese until it is smooth followed by the sour cream.
Whisk in the sugar and whisk in each egg individually.
Add vanilla and mix well until smooth and evenly combined.
Pour the cheesecake mixture into the crust.
Place the cheesecake in a large pan of water and place in the oven.
Bake for 50 minutes, then, without opening the oven door, turn off the oven and allow to cool in the oven for 1 hour.
When the cheesecake is finished, remove it from the oven (and from the water bath), allow it to cool on the countertop and chill for several hours or overnight.
Combine the frozen strawberries, sugar, lemon zest, and lemon juice in a bowl, cover it and microwave for 4 minutes. Strain through the mash strainer and set aside.
When ready to serve, release the cheesecake from the pan, garnish with sliced strawberries, and serve with the sauce on top.
