STRAWBERRY CHEESECAKE RECIPE CRACKER

Garnish each square with 1 strawberry slice and serve. Using foil overhang, lift cheesecake out of pan. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Transfer pan to wire rack and let cheesecake cool completely, about 2 hours.Return pan to oven and bake until topping is just set, about 15 minutes. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Stir strawberry puree and sour cream in bowl until combined. FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds.Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes. Pour cream cheese mixture over cooled crust. Add vanilla and process to combine, about 10 seconds. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed.Cover the outside of the springform pan with foil, the bottom, and sides. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.

(Allowing to cool completely is very important to the end result.). Press the mixture into a 10 1/2 inches or 9 inches buttered springform pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Using bottom of dry measuring cup, firmly pack crust into pan.

Using your hands, press crumb mixture evenly into bottom of prepared pan.

Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.

Add flour and salt and pulse to combine, about 2 pulses.

STRAWBERRY CHEESECAKE RECIPE CRACKER

FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds.Push foil into corners and up sides of pan, smoothing foil flush to pan. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil first sheet should be 13 inches wide and second sheet should be 9 inches wide. TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees.

Strawberry cheesecake recipe