Remaking Cheescake Factory's Classic Original Cheesecake | Copycat Kitchen | Delish

Preheat the oven to 325 degrees Fahrenheit.

Prepare a springform pan by spraying it with cooking spray.

In a food processor, combine 2 sleeves of graham crackers, 12 tablespoons of melted butter, and 6 tablespoons of sugar. Process until the mixture resembles wet sand.

Press the graham cracker mixture evenly into the bottom and up the sides of the springform pan, about 2-3 inches high.

In a mixer, add softened cream cheese and whip for 2-3 minutes until airy and flexible.

Add 1 cup of sugar to the cream cheese and cream together until combined.

Add 3 large eggs one at a time, ensuring each is fully mixed in before adding the next.

Add 1 cup of sour cream, 2 tablespoons of flour, a pinch of salt, and mix until smooth.

Pour the cheesecake filling into the prepared crust.

Prepare a water bath by placing the cheesecake in a larger baking dish and filling it halfway with boiling water.

Bake the cheesecake in the preheated oven for 1.5 hours.

While the cheesecake bakes, prepare the strawberry topping by removing the tops of the strawberries and placing them in a saucepan.

In a small bowl, mix 1/4 cup of warm water with 2 tablespoons of cornstarch to create a slurry.

Add the slurry, juice of 1/2 lemon, and 1/4 cup of sugar to the saucepan with strawberries.

Cook over medium heat until the mixture simmers, about 3-5 minutes, until desired consistency is reached.

Remove the saucepan from heat and let the strawberry glaze cool to room temperature before refrigerating until ready to use.

Equipment Needed

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