I love cheesecake enough to be very dedicated in finding the best recipe. Here it is (and even Bryan will eat it, and he claims to not like cheesecake).Crust: I actually just use the recipe on the back of the box of graham cracker crumbs.....and I'm considering doubling it as I think cheesecake needs a hearty crust...I haven't done this yet though, try at your own risk.
Filling:
4 packages, 8 oz each, cream cheese at room temperature
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs
Topping:
2 cups (16 oz) cream cheese
1/4 cup sugar
1 tsp vanilla extract
Strawberry glaze:
2 TBSP cornstarch
1/4 cup water
1 jar good strawberry preserves
3 TBSP lemon juice
1 quart strawberries
Make crust according to directions, bake for a few minutes at 350. Press into the bottom and up sides of spring form pan.
For filling, beat cream cheese until smooth. Add sugar, lemon juice and vanilla; mix just until combined. Add eggs one at a time, beating on low after each addition. Spoon over crust. Bake at 350 for 50 minutes or until filling is almost set. ** put a large pan of water in with cheesecake - this helps to keep it from cracking.
Remove cheesecake and let sit for 15 minutes, but leave oven on. Meanwhile, combine sour cream, sugar, and vanilla, spread over cheesecake. Return to hot oven for 5 minutes. Cool on wire rack for 1 hour, refrigerate for at least 3 or 4, uncovered. Cover, and refrigerate for 24 hours.
For glaze:
in a saucepan, combine cornstarch and water until smooth. Add preserves and cook until jelly melts and mixture thickens (over medium heat). Remove from heat; stir in lemon juice. Cool to room temperature. Before serving, arrange strawberries on top of cheesecake, pour glaze over top.
