Allow me to take a moment to brag.
This cheesecake was amazing.
Our receptionist of 19 years is leaving our office, so we threw her a surprise going-away party last week. This strawberry cheesecake and a german chocolate cake (made by another coworker) put on quite a show, perfect for honoring a dear friend.
This cheesecake recipe (without the strawberries, although they would have been a nice touch) was also the one I decided on last year for my sister-in-law’s wedding, after testing about 6 different recipes. It’s fantastic, it doesn’t use a water bath, it has a very unique baking technique, and I’ve never had one crack.
Cheesecake Supreme (Original recipe here – but mine has several changes)
- 2 1/4 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup butter, melted
- 5 (8 ounce) packages cream cheese, softened
- 5 eggs
- 2 egg yolks
- 1 3/4 cups white sugar
- 2 Tbsp all-purpose flour
- 1/4 cup heavy whipping cream
- Preheat oven to 200 degrees F… (YES that is the right temperature!)
- Mix the graham cracker crumbs, 1/3 cup of sugar, and the melted butter together. Press mixture into the bottom of a 10-inch springform pan, and put in oven to brown while mixing up batter (10 min. or so? I never really keep track)
- In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
- Bake at 200 degrees F for 3 hours and 10 minutes, until filling is set (my oven runs hot, so you may need a bit more time). Turn oven off, crack oven door slightly, and let sit for 1 hour. Refrigerate overnight.
The cake is wonderful as-is, but you may top with the strawberry topping if desired:
Jelled Strawberry Topping (Recipe found here)
- 1 cheesecake, cold and still in springform pan
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1 (3 ounce) box strawberry gelatin
- 1 lb strawberries, or as needed
- Rinse strawberries under cool water and let drain on paper towels, with paper towels over top of them also.
- In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
- Add strawberry gelatin and stir to dissolve. Set aside to cool down.
- Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake THAT IS STILL IN THE SPRINGFORM PAN. Start in center and spiral out to edges. (Note: If you have a store bought cheesecake, you can carefully wrap parchment paper then plastic wrap around it to create a ‘wall’ above the cheesecake to hold the gel in til firmed up).
- When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake.
- Place in the fridge for a minimum of 4 hours.
- Loosen cake with a knife between the cake and the pan. unlock the pan (or carefully peel off the plastic wrap and parchment paper).