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Rate this recipe 3.8/5 (5 Votes)


  • Crust:
  • Cooking spray
  • 1-1/2 c. fine graham cracker crumbs
  • 1/4 c. sugar
  • 1/4 c. butter, melted
  • Filling:
  • 32 oz. cream cheese
  • 2 c. sour cream
  • 4 lg eggs
  • 1-1/4 c. sugar
  • 2-1/2 T. cornstarch
  • 2 t. vanilla
  • Sauce:
  • 1 to 1-1/4 c. halved fesh strawberries
  • 1/4 c. sugar
  • 1 lime, zested


Preparation time 35mins
Cooking time 240mins


Step 1

Preheat oven to 375*. Spray bottom of a 10" springform pan with cooking spray and line bottom with a round of parchment and spray the paper with cooking spray.
Place pan on sheet of heavy duty foil and bring foil up around sides to enclose the seam to prevent water from leaking in.

Stir together crumbs and sugar in bowl. Add melted butter and mix til crumbs are coated. Press firmly into bottom and up sides of pan. Set aside.

In stand mixer, beat cream cheese with sour cream. Add the eggs, one at a time, beating well after each. Add the sugar, cornstarch and vanilla and beat til smooth.

Pour filling into crust. Set pan inside larger pan and carefully pour 1/2" warm water into large pan to create water bath.
Bake for 1 hour. Turn oven off, open the door and let the cheesecake stand in oven for 1 hour.
Refrigerate cheesecake for 2 hrs or overnight before removing from pan.

Process the strawberries, sugar and lime zest in food processor or blender til smooth. Chill for at least 1 hr before serving. Sauce is best cold.

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