Strawberry Cheesecake
"This Strawberry Cheesecake recipe is a stunning showstopper for every occasion! It's silky creamy crowned with the best strawberry topping that’s even better than it looks...."
INGREDIENTS
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1 9-inch round 2 3/4” high springform pan
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1 slow cooker liner or oven roasting bag ((optional but HIGHLY recommended))
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18-inch wide heavy duty aluminum foil* ((optional IF using slow cooker liner))
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1 large roasting pan
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parchment paper
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nonstick cooking spray
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14 full sheets honey Graham crackers ((2 scant cups crumbs))
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3 tablespoons granulated sugar
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8 tablespoons butter, melted
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4 8 oz. pkgs. cream cheese, very soft (full fat is best)
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1 ¼ cups granulated sugar
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1 cup sour cream at room temperature
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zest from 1 lemon
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1 tablespoon vanilla extract
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1/4 teaspoon salt
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4 large eggs at room temperature
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1 large egg yolk at room temperature
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2 pounds strawberries, (hulled, divided)
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1/4 cup water
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1/3 cup sugar
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1 tablespoon cornstarch
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1/8 teaspoon salt
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2 tablespoons strawberry gelatin ((powdered Jell-O))
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1 tablespoon lemon juice
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1 teaspoon unflavored gelatin ((optional see notes))
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1 1/2 tablespoons water ((optional see notes))
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1 cup cold heavy whipping cream
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3 tablespoons powdered sugar
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1 teaspoon vanilla extract
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