Cover cheesecake with strawberries and glaze


  • For the crust:
  • 2 cups graham crackers, finely ground (about 30 squares for 2 cups)
  • ½ teaspoon ground cinnamon
  • ¼ lb. unsalted butter, melted
  • For the Filling:
  • 48 ounces Philadelphia Cream Cheese, room temperature
  • 6 large eggs, room temperature
  • 1 pint sour cream, room temperature
  • 1 ¾ cups granulated sugar
  • 1 teaspoon vanilla extract


1. For the crust: : In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of a spring form pan with a nonstick cooking spray. Pour the crumbs into the pan, and using the bottom of a measuring cup, press the crumbs down into the base and 1 inch up the sides. Refrigerate for 5 minutes.
2. For the filling:: In the bowl of an electric mixer, beat the cream cheese on low speed until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly. Add the sour cream and vanilla. Gradually add the sugar and beat until creamy. Be careful not to over-beat. Pour the filling into the crust-lined pan and smooth the top with a spatula.
3. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for one hour at 400 degrees, bring temperature down to 385 degrees and bake another 10 minutes or so, until top of cheesecake is golden.
4. **Do not open oven when done**
5. Turn oven off and keep the cheesecake in the oven for about 4 hours to cool off. Refrigerate.



MacGourmet downloadMichelle's Extraordinary Cheesecake. To import, drag image to your MacGourmet recipe box.


Michelle Chraplyvy


Servings: 1
Yield: 1