Cheesecake Factory Original Cheesecake

 

Ingredients:

For the crust:

• Cooking spray
• 18 graham crackers (2 sleeves), finely crushed
• 6 tablespoons sugar
• 12 tablespoons (1 1/2 sticks) butter, melted

For the filling:

• 4 (8-ounce) blocks of cream cheese, softened to room temperature
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt

For the glazed strawberries:

• 1 pound strawberries, hulled
• 1 teaspoon cornstarch
• 1/4 cup water
• 1/4 cup sugar
• Juice of half a lemon

Instructions:

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease an 8-inch or 9-inch springform pan with cooking spray.
2. Make the crust: In a large bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside.
3. Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat the cream cheese and sugar at medium speed until smooth and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and sour cream. Add the flour and salt and beat until just combined.
4. Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place it in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Carefully transfer the pan to the oven.
5. Bake the cake for about 1 hour and 30 minutes, or until just slightly jiggly, or the center registers 145 degrees Fahrenheit (63 degrees Celsius) on a digital thermometer inserted to a depth of 2 inches.
6. Turn the oven off, prop the oven door open, and let the cake cool for 1 hour. Finally, transfer it to the refrigerator and chill until the cake is completely cool, for at least 5 hours and up to overnight.
7. While the cake cools, make the glazed strawberries: In a small bowl, whisk together the cornstarch and warm water until completely combined. In a medium saucepan, add the strawberries, sugar, lemon juice, and cornstarch slurry.
8. Over medium heat, bring the mixture to a simmer. Cook until the liquid has thickened to a syrupy texture and coats the strawberries. Transfer the strawberries to a bowl, cover with plastic wrap, and chill until ready to serve.
9. To serve: Top each slice of cheesecake with a few glazed strawberries and a swirl of whipped cream.

Enjoy!