Corby's Cheesecake With Strawberry Sauce

Name: Corby's Cheesecake With Strawberry Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1 1/2 cups finely ground graham crackers; 1/4 cup sugar; 6 tablespoons melted butter; 4 (8 ounce) packages of softened cream cheese; 2 cups sugar; 2 cups sour cream; 2 tablespoons vanilla; 6 eggs; 2 pints strawberries; 1 cup water; 1/2 cup water; 1 1/3 cups sugar; 7 tablespoons flour; 2 tablespoons lemon juice; red food coloring

Submitted by Goatsybrooks

"Corby's Birthday Cheesecake"

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photo by KateL

Ready In:: 2hrs
Ingredients:: 15
Serves:: 8

ingredients

1 ¹⁄₂ cups finely ground graham crackers
¹⁄₄ cup sugar
6 tablespoons melted butter
4 (8 ounce) packages of softened cream cheese
2 cups sugar
2 cups sour cream
2 tablespoons vanilla
6 eggs
2 pints strawberries
1 cup water
¹⁄₂ cup water
1 ¹⁄₃ cups sugar
7 tablespoons flour
2 tablespoons lemon juice
red food coloring

directions

Preheat oven to 375 degrees.
For crust mix first three ingredients and press into springform pan that has been sprayed with Pam. Bake 6-9 minutes until edges are brown and then cool.
For filling mix cream cheese, sugar, sour cream, vanilla and eggs. Beat until creamy and then pour into crust. Bake 1 hour to 1 hour and 15 minutes. Turn off oven and crack door. Leave overnight in oven.
For sauce heat 1 cup of water to boiling.
In a bowl mix 1/2 cup water, 1 1/3 cups sugar and 7 Tbsp flour. Add this mixture to the hot water once mixed. Stir constantly over medium heat until thick or clearer, about 5 minutes. Remove from heat and add 1/2 pint of mashed strawberries, lemon juice and several drops of red food coloring. Cool for 30 minutes and then add 1 1/2 pints of sliced strawberries. Refrigerate.

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Reviews

Apparently this recipe is for a 12-inch or larger cheesecake pan, as the batter could not fit in my standard 10-inch springform pan, and I cooked the extra 2 cups batter in a separate casserole dish (the much smaller size did not turn out well with this recipe's cooking method). I had a 26cm Kaiser springform pan with glass bottom; per Cooks Illustrated, the Kaiser pan promotes over-browning, which I experienced. I usually make (successfully) smaller cheesecakes in a pressure cooker, but I was successful when I used this same 26cm pan to make Recipe #244193 in the oven. As for the taste: the cheesecake tasted okay to me; DH said he would be delighted to eat the rest of the cheesecake and was ready to give 5 stars. The sauce can cover any cracks in the cheesecake, but there was a bit too much lemon in it to suit me (and I love lemon!). Because it is off-season, my strawberries weren't great, even though I trimmed them down to only the juicy red parts. On the plus side, I used chocolate graham crackers for the crust, and that was perfect. All in all, I don't think I will try this baking method for cheesecake again, as it was a very large time investment before a disappointing unveiling. I'd rather learn earlier that I should start over for serving company. It's nice that DH welcomed the opportunity to polish it off, so this was not a total failure. Made for Spring 2014 Pick A Chef.

KateL