Strawberry Cheesecake

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https://www.simplejoy.com/zucchini-lasagna/

Prep Time20

Cook Time35

Cooling Time6

Total Time6 55

Servings: servings

Preheat your oven to 375 degrees Fahrenheit. Cut a circle of parchment paper to match the bottom of a 9 inch spring form cake pan. Spray the sides of the pan with cooking spray. Set aside.
Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine.
2.5 cups graham cracker crumbs, 1/2 cup granulated sugar, 12 tablespoons unsalted butter
Press the graham cracker crumbs into the bottom of the prepared pan and up the sides.
Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.

While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth, scraping down the sides of the mixing bowl with a rubber spatula as needed.
24 ounces cream cheese
Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Finally, beat in the vanilla extract. Beat until smooth. Scrape the sides and bottom of the bowl, and beat one more time to combine.
3/4 cup granulated sugar, 3 large eggs, 2 teaspoons vanilla extract, 2 tablespoons flour
Pour the batter over the hot crust. Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake cools, the less likely it will be to crack. Cool in the refrigerator for at least 4 hours.

Combine half the strawberries, sugar, lemon juice, cornstarch, and vanilla in a small saucepan over medium-low heat. Cook so the strawberries begin to break down and the sauce thickens, about 10 minutes. Break them up with the back of your spoon.
1 1/2 pounds fresh strawberries, 1/2 cup granulated sugar, 2 teaspoons lemon juice, 1 1/2 teaspoons cornstarch, 1 teaspoon vanilla extract
Stir in the remaining strawberries and cook for about 3 to 5 minutes or until they start to soften.
Allow the sauce to cool. It can be warm, but should no longer be steaming. Top the cooled cheesecake with the strawberry topping.