Cheesecake with Strawberry Sauce...School's In Session

I'm happy to report that we are back in full swing of school, sports and chaos!  School started last week and the schedules have been non-stop.  Junior year is upon us and the girls are very excited about it and making Varsity team!  I see Letterman jackets in our future very soon.

I have been so busy with them, my new business, redecorating rooms, getting ready for family guest stays and taking on a role with the Booster Club Board, that my experimental cooking and baking (and blogging) on weekends has taken a sideline.

This is what happens when I stop making weekend treats and I go to the grocery store on the way home from work, after a bad day with an empty stomach and feeling hot flashes!!

Luckily, I was able to try out this treat and conquer my very first, made from scratch, cheesecake earlier this summer.  This cheesecake was unbelievable (easy and a little time consuming, but so worth it) and I cannot wait to make it again for our upcoming guests.

Cheesecake With Fresh Strawberry Sauce
Courtesy of Trisha Yearwood

Crust:

Cooking spray
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

Filling:

32 ounces (Four 8-ounce packages) cream cheese
2 cups sour cream
4 large eggs
1 1/4 cups sugar
2 1/2 tablespoons cornstarch
2 teaspoons vanilla extract

Strawberry Sauce:

1 to 1 1/4 cups halved fresh strawberries
1/4 cup sugar
1 lime, zested

For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).

Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.

For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.

Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.

For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

One Year Ago:  Volleyball Cookies
Two Years Ago: Puttanesca Pasta