How to make THE CHEESECAKE FACTORY'S | Strawberry Cheesecake

Cover the springform pan in aluminum foil to prevent water from leaking in during the water bath.

Melt 1.5 sticks of unsalted butter in the microwave.

In a food processor, add 10 graham crackers and 30 nilla wafers, and pulse until finely crumbed.

Add 2 tablespoons of white sugar to the crumb mixture and pulse again until evenly mixed.

Transfer the crumb mixture to a large mixing bowl and add the melted butter, stirring until well incorporated.

Spray the inside of the springform pan with cooking spray to prevent sticking.

Press the crumb mixture into the bottom and halfway up the sides of the springform pan using a glass or weight.

Place the crust in the freezer while preparing the filling.

In a stand mixer bowl, add 40 ounces of softened cream cheese and 0.5 cup of sour cream, mixing on low speed until blended.

Add 1.5 cups of white sugar, 2 tablespoons of cornstarch, and 4 teaspoons of vanilla extract, and mix until combined.

Crack 5 eggs into a bowl and beat them, then slowly add to the cream cheese mixture while mixing.

Preheat the oven to 425 degrees Fahrenheit.

Remove the crust from the freezer and pour the cheesecake filling into the crust, smoothing the surface with a spatula.

Pound the cheesecake gently on the counter to remove air bubbles.

Place the cheesecake in a roasting pan or cast iron skillet in the oven.

Pour boiling water into the roasting pan or skillet until it comes up about a third of the way.

Bake the cheesecake at 425 degrees for 15 minutes without opening the oven door.

After 15 minutes, reset the oven to 350 degrees without opening the door.

Equipment Needed

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