DESSERT
- Total Time: 40 mins
- Prep Time: 20 mins
- Cool Time: 6-8 hours
- Yield: 6-8 servings
INGREDIENTS
for the crust
- 2 cups Graham Cracker crumbs
- 8 tablespoons butter, melted
- 1/3 cup confectioners sugar
- 1 tsp cinnamon
for the cheesecake
- 1-1/4 cups COLD heavy cream
- 24 ounces full fat cream cheese (at room temperature)
- ½ cup granulated sugar
- 2 tablespoons confectioners sugar
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 tsp vanilla extract
for the topping
- 1 lb Strawberries, rinsed, hulled and thickly sliced
- 1/3 cup granulated sugar
- 1 Tablespoon lemon juice
- In a medium saucepan combine ingredients, bring to a foil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes. Chill completely and pour over cake.
DIRECTIONS
- Mix crumbs, butter, cinnamon and sugar. Press very tightly into bottom of 9-10 inch springform pan. Freeze for 20 minutes while you prepare filling.
- Using a hand or stand mixer beat the cold cream cheese until stiff peaks form. Set aside.
- Beat the cream cheese with the granulated sugar until COMPLETELY smooth and creamy. Add the confectioners sugar, sour cream, lemon juice, and vanilla beating for 2-3 minutes until smooth.
- Pour into prepared crust, smoothing top with an offset spatula
- Cover with plastic wrap and refrigerate for at least 6-8 hours or up to 2 days.
- Use a knife to loosen the chilled cake from the sides then remove the rim.
- Serve with Strawberry topping if desired. You can also dust with confectioners sugar and serve fruit on the side.