Preheat oven to 350 degrees F (180 degrees C) and place your oven rack in the center
of the oven. Lightly butter, or spray with a non stick vegetable spray, an 8
inch (20 cm) springform pan. Place the springform pan on a baking sheet.
Graham Cracker Crust:
In a bowl stir the graham cracker crumbs with the sugar and melted butter until
all the crumbs are moistened. Press the crumbs evenly over the bottom of your
pan. Bake for about 6-8 minutes or until set. Remove from oven and place on a
wire rack to cool.
Reduce your oven's temperature to
300 degrees F (150 degrees C).
Cheesecake Filling: In the bowl of your electric
mixer (or with a hand mixer), beat the cream cheese on low speed until creamy
and smooth. Add the sugar and salt and beat until combined.
Scrape down the sides of the
bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the
vanilla extract, lemon zest, and sour cream and beat until incorporated. Pour
the filling over the crust.
Bake for about 50 - 55
minutes or until firm yet the center of the cheesecake is still a little
wet. Remove from oven and place on a wire rack to cool. Carefully run a knife or
spatula around the inside edge of your pan to loosen the cheesecake (this helps
to prevent the surface from cracking as it cools). Let cool completely and then
cover and chill in the refirgerator for a couple of hours.
Strawberry Topping: Place the
thawed strawberries and sugar in a food processor or blender
and process until smooth (can also use an immersion blender). (You will have
about 1 cup (240 ml) of strawberry sauce.) Place the sauce in a medium
sized saucepan and heat until warm. Meanwhile, in a small cup, sprinkle the gelatin over the cold
water and let stand about 2-3 minutes or until the gelatin has become soft and spongy. Add
the gelatin to the warm strawberry sauce and heat (over low heat), stirring
constantly, until the gelatin has dissolved.
Remove from heat and let the strawberry sauce cool to room temperature. As it cools,
skim off any foam that may formed. Then slowly pour the strawberry sauce over the top of the
cheesecake. Cover and place in the refrigerator for several hours, preferably
overnight, before serving.
Serves about 10-12.
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Graham Cracker Crust:
1 cup (100 grams) graham
cracker (wafer) crumbs or crushed digestive biscuits
1 tablespoon (15 grams)
granulated white sugar
5 tablespoons (70 grams)
2 - 8 ounce
grams) full fat cream cheese, at room temperature
cup (135 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs,
1 teaspoon pure
lemon zest (outer yellow skin) (optional)
1/2 cup (110
at room temperature (I like to use light or reduced fat sour cream)
(1/2 pound) (225 grams) unsweetened frozen strawberries, thawed
3 tablespoons (40 grams)
granulated white sugar, or to taste
(3 grams) unflavored
1 tablespoon cold water