Strawberry Cheesecake

A thick and creamy cheesecake with a chocolate crumb crust and strawberry topping.

Course Dessert

Cuisine American

Keyword cheesecake, strawberry

Prep Time 15

Cook Time 1 30

Cool Time 15

Total Time 2

Servings

Calories 712kcal

For the crust, crush the graham crackers in a food processor or blender. Stir in the melted butter. Then press the crust into the bottom of a greased spring form pan.
For the cake, blend together the softened cream cheese, 1 3/4 cup sugar, flour and vanilla extract until well combined and almost fluffy.
Blend in the eggs and yolks with a low setting (if using an electric mixer) until just combined. Stir in the milk and lemon zest.
Pour the batter over the prepared crust and bake at 325°F for 1 1/2 hours. Allow to cool for 15-20 minutes before refrigerating.
For the topping, first set aside 15-16 strawberries for the topping. In a pot combine the water, 1/4 cup sugar and the remaining strawberries (tops removed) and cook over low heat.
Mash the strawberries into a paste and allow to simmer until the liquid has reduced slightly. Remove from heat and allow to cool. Reserve about 1/4 of the liquid.
Spread the strawberry topping over the cheesecake. Press the 15-16 top strawberries into the jam.
Now drizzle that reserved liquid over the top of these strawberries so they are all slightly sweetened.