Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 8 hours
Total Time: 9 hours, 15 minutes
Yield: Serves 12 to 16
- Crumb Crust
- 12 graham crackers(3-by-5 inch)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
- 1 cup sugar
- 2 tablespoons cornstarch
- 5 packages (8 ounces each) cream cheese, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup heavy or whipping cream
- Fresh Strawberry Topping
- 1 quart fresh strawberries, hulled
- 1/4 cup apricot jam
2. Make the crust: Put the graham crackers into the bowl of a food processor and pulse on/off until fine crumbs form. Add the melted butter, sugar, and salt, and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up side of the pan. Bake until set, 12 to 15 minutes. Set the pan on a wire rack to. Reduce the oven temperature to 350°F.
2. Make the filling: In a large bowl using an electric mixer, beat the granulated sugar and cornstarch on medium speed until blended. Add the cream cheese and beat with on medium speed until smooth. Beat in the eggs and vanilla until blended. Reduce the mixer speed to low, add the cream and beat until blended.
3. Wrap the bottom half of the pan in foil. Pour in the filling and spread until even. Place the pan in a roasting pan. Pour in enough hot water to come halfway up side of the springform. Bake until just set in center, about 1 hour. Remove the pan from the water. Set the cake in the pan on a wire rack to cool for 1 hour. Refrigerate, uncovered, until completely chilled. The cake will set completely as it cools. Cover and refrigerate overnight.
4. Up to 1 hour before serving, run a knife around the edge of the cake and remove the pan sides. Transfer the cheesecake to a serving plate. Arrange the fresh strawberries on top with pointed ends up.
5. Melt the jam in a small saucepan over low heat, stirring until smooth. Brush the jam over the strawberries and serve.
Recipe Notes• The cheesecake can be wrapped well and refrigerated up to 3 days, or frozen up to 3 months.
• To freeze the cheesecake, remove it from the pan and do not top with fruit. Place the cheesecake on a tray, and freeze until firm. Wrap in plastic, then foil and freeze up to 3 months. Thaw in the wrapping in the refrigerator. Top with the fruit just before serving.