Directions

Crust:

1. Preheat oven 350°F. Grease & line 9" springform pan.
2. Mix crumbs, sugar, salt, butter. Press into bottom & ⅓ up sides. Bake 10 min.

Roasted Strawberries:

3. Roast halved strawberries with lemon juice & sugar at 350°F for 25–30 min. Save juice.

Cheesecake Batter:‍

4. Lower oven to 325°F. Boil water for water bath.
5. Mash half strawberries.
6. Beat cream cheese smooth. Add sugar + cornstarch. Mix.
7. Add sour cream, then eggs one at a time. Finish with vanilla.
8. Fold in mashed strawberries.
9. Pour batter into crust.
10. Bake in water bath 90 min. If jiggly, add 15 min.
11. Turn oven off, crack door, let cake cool 45 min.
12. Chill uncovered 20 min, then cover overnight.

Whipped Cream Topping:‍

13. Beat cream cheese, then drizzle in heavy cream. Add sugar & vanilla. Beat to soft peaks.
14. Spread on cheesecake, top with roasted strawberries + syrup.

Ingredients

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• Pinch of kosher salt
• ½ cup melted unsalted butter

Roasted Strawberries:

• 3 lbs strawberries, halved
• Juice of 1 lemon
• 2 tbsp sugar

Cheesecake Batter:

• 4 blocks cream cheese (8 oz each), room temp
• ¾ cup sugar
• 2 tbsp cornstarch
• ½ cup sour cream, room temp
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 1½ cups roasted strawberries (mashed)

Whipped Cream Topping:

• 4 oz cream cheese, room temp
• 2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract