INGREDIENTS :
TO MAKE THE CRUST, I NEEDED:
2 cups of graham cracker crumbs.
5 tbsp of melted margarine.
3 tbsp of white sugar.
A pinch of salt.
FOR FILLING, I USED:
2 large containers of full-fat cream cheese (room temperature).
1 cup and half of the white sugar.
A pinch of salt.
2 tsp of vanilla extract.
1 tbsp of fresh lemon juice.
1 tbsp of cornstarch.
4 eggs (room temperature).
1 cup sour cream (room temperature).
FOR TOPPING, I USED:
3 cups of diced fresh strawberries.
6 tbsp white sugar.
1 tbsp of fresh lemon juice.
1 tsp vanilla extract.
DIRECTIONS :
I preheated the furnace to 350 F, and I placed the rack in the lower third.
Under a springform pan, I put double layers of extra-large aluminum foil and then I covered the bottom and sides of the pan, wrap it tightly around the sides to ensure that no water gets in during baking in the water bath.
I mixed the graham cracker crumbs with sugar, melted margarine, and salt together to make the crust.
I pressed the mixture into the bottom and sides of the prepared pan and cooked for about 10 to 15 minutes, and let it cool.
I changed the oven temperature down to 325 F when it was done!
I beat cream cheese until smooth and moist to make the filling.
I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.
After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.
P.S: don’t introduce a lot of air into the batter, please.
I added in the sour cream at last.
In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.
I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).
I placed them in the oven and bake them at 325 F for 60 to 50 minutes.
I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.
I covered the top when cooled and put it in the refrigerator to chill throughout the night.
This is how I made the strawberry topping:
I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.
I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!