Strawberry-Topped Cheesecake Extraordinaire!

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“The heading to this recipe says it all! Begin this a day ahead to allow the filling to set in refrigerator overnight.”
25hrs 10mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Set oven rack to center position).
  3. Wrap foil around outside of a 10-inch springform pan with 3-inch sides.
  4. Combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
  5. Using on/off turns blend until crumbs stick together.
  6. Press crumbs into bottom and about 2-1/2 inches up the sides.
  7. Bake for 10 minutes.
  8. Transfer to a rack and cool while making the filling (leave oven at 350 degrees).
  9. For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
  10. Add in flour and mix until combined.
  11. Add in eggs and beat until combined, scraping sides of bowl occasionally.
  12. Pour the mixture into crust.
  13. Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
  14. Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
  15. For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
  16. Spoon the topping over the cheesecake spreading to the edge of the pan.
  17. Bake until set (about 5 minutes).
  18. Place on rack to cool then chill overnight (do not remove from pan).
  19. The following day; release pan sides from the cold cheesecake.
  20. Arrange whole berries points facing upwards atop cheesecake to cover completely.
  21. Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
  22. Cool to barley lukewarm (about 5 minutes).
  23. Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
  24. Slice and drizzle the glaze over the slices.

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