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This recipe is from one of my favorite chef on TV, Tyler Florence. I’ve tried a few baked cheesecake recipes before, they’re all great but this one is quite simple and doesn’t call for too much creamcheese- which is great because they are quite expensive. Tyler’s ultimate cheesecake recipe has warm lemon blueberry topping, but fresh blueberries are rarely available here in the Philippines, so I made strawberries toppings instead (you can opt for the canned toppings available in the supermarkets to make it more easier and less time consuming).   You may also use chocolate cookies (like oreos) for crust as I did because I don’t have graham crakers at  hand.  So if you’re craving for yummy cheesecake….what are you waiting for?  Try this recipe and have fun baking!

Crust
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Strawberry Topping, recipe follows

Preheat the oven to 325 degrees F.
Make the crust: In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of stawberry topping over the surface, arrange the reserve strawberry pieces in the center and pour the sauce over.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Strawberry Topping
2 lbs fresh strawberries
1/2 cup sugar
pinch of salt
1 cup strawberry jam
1 tbsp lemon juice

Set aside few nice pieces of strawberries for garnish. Toss the rest of the strawberries with sugar and salt in a bowl, let stand for half an hour, tossing occasionally. Meanwhile, put the jam in a small saucepan and heat for 3 minutes, stir in lemon juice and pour over strawberries, stir to combine; let cool and chill for about two hours before using.

Yummylicious!