1 tablespoon vanilla extract, or vanilla bean paste
Strawberry Topping
1 lb strawberry (455 g), stemmed and haled
¾ cup sugar (150 g)
2 tablespoons corn syrup
3 tablespoons water
2 tablespoons cornstarch
Nutrition Info
Calories 388
Fat 17g
Carbs 52g
Fiber 1g
Sugar 40g
Protein 6g
How to Make It
1. Step
Make the crust: Preheat the oven to 350°F (180°C).
2. Step
Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
3. Step
Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
4. Step
Bake the crust for 5–10 minutes, until firm.
5. Step
Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
6. Step
Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
7. Step
Pour the cream cheese filling into the prepared crust.
8. Step
Bake for 45–60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
9. Step
Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
10. Step
Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
11. Step
In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2–3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
12. Step
When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
