Strawberry Cheesecake/The Cheesecake Factory Copycat

Melt 1 stick of butter.

In a bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup white sugar, and 1/2 teaspoon cinnamon. Add melted butter and mix.

Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Lightly spray the parchment paper to prevent sticking.

Place the crust in the freezer while preparing the filling.

Preheat the oven to 350 degrees Fahrenheit. Fill a larger pan with half an inch of water for the water bath.

In a mixer, combine 5 blocks of softened cream cheese and 1 2/3 cups white sugar. Mix until creamy.

Add 1/2 cup sour cream and 2 1/2 teaspoons vanilla extract to the cream cheese mixture. Mix until combined.

Add 2 duck eggs and 2 chicken eggs to the mixture, mixing until fully incorporated.

Remove the crust from the freezer and pour the filling into the crust, spreading it evenly.

Place the springform pan into the water bath and bake for 70 minutes.

After 70 minutes, turn off the oven and let the cheesecake sit in the oven for an additional 20 minutes.

For the strawberry sauce, in a saucepan, combine 2 cups frozen strawberries, 1/3 cup white sugar, and 1/3 cup water. Bring to a boil.

Once boiling, add 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook for a few more minutes to thicken.

Turn off the heat and stir in 1 teaspoon vanilla extract and 2 drops of gel food coloring for color.

Blend the sauce slightly with an immersion blender, leaving some chunks for texture.

Let the cheesecake cool completely, then cover with plastic wrap and refrigerate overnight.

To slice the cheesecake, dip a knife in hot water for easier cutting.

Equipment Needed

Allergens