springform pan. This is a special pan that has a removable bottom which is especially important when making cheesecake. Bake the crust for 10 minutes in your preheated oven and let cool while you make the filing.
Pour in the lemon juice and mix very well. Wrap the outside of your springform pan in aluminum foil, making sure there is no seem on the bottom of the pan. Pour all of the batter on top of the cooled graham cracker crust in the springform pan. Give the pan a few little shakes to level the batter out.
Lemon Cheesecake with Strawberry Sauce
Inspired by Jo Cooks
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans (or walnuts)
2 tbsp white sugar
6 tbsp melted butter
Preheat oven to 350°F. Combine all ingredients in a medium bowl and mix well. Press into the bottom and up the sides of a springform pan. Bake for about 10 minutes until lightly golden and let cool.
32 oz (2 lbs) cream cheese softened
1 1/3 cups white sugar
2 tbsp lemon zest
2 tsp vanilla
3 tbsp cornstarch
1/3 cup heavy cream
2 egg yolks
1/2 cup lemon juice
Decrease oven temperature to 325°F. Combine cream cheese and sugar and mix well until no lumps remain. Zest about 2 lemons and add to the cream cheese mixture. Mix in vanilla, cornstarch, and heavy cream. Beat in eggs one at a time, mixing completely between each egg. Scrape the sides of the bowl and beat in the lemon juice. Pour batter into the tin foil wrapped springform pan and bake in a water bath for 60-70 minutes until the outside of the cake is firm and the center is set but still slightly jiggly. Cool for one hour and then refrigerate for at least four hours before removing from the pan and serving.
16 oz strawberries (fresh or thawed frozen berries)
1/4 cup sugar
1/4 cup water
Juice from 1/2 of a lemon
In a medium saucepan, cook all ingredients for about 10 minutes over medium heat until bubbling and starting to get thick. Cool completely before serving.