CRUST INGREDIENTS:

NutritionSortLoading...
Loading...

1 ¼ cup (161 g) Graham Crackers, finely crushed

2 Tbsp (30 g) Granulated Sugar

1 tsp (2 g) Kosher Salt

Fresh Ground Nutmeg, optional

¼ cup (56 g) Unsalted Butter, melted

Select allAdd

SortLoading...
Loading...

CHEESECAKE FILLING INGREDIENTS:

32 oz (900 g) Cream Cheese, softened

1 cup (220 g) Granulated Sugar

4 Whole Eggs

1 Egg Yolk, separate

¼ cup (60 ml) Heavy Cream

¼ cup (57 g) Crème Fraîche

2 tsp (7 g) Vanilla Extract

Pinch of Salt

2 Tbsp (20 g) Cornstarch

Select allAdd

SortLoading...
Loading...

STRAWBERRY JAM INGREDIENTS:

1 lb Strawberries, sliced in half

½ cup (110 g) Granulated Sugar

Select allAdd

1. For the crust: In a medium bowl, mix together finely crushed graham crackers, granulated sugar, kosher salt, and optional grated nutmeg.

2. Mix in melted unsalted butter until thoroughly combined.

3. Generously grease a 9” springform pan with oil and dump in the graham cracker mixture.

4. Using a flat bottom cup, press the crumble into a firm even surface.

5. Place in a 350F preheated oven and bake for 8 minutes.

6. Remove and let cool completely.

7. For the Filling: In a large mixing bowl, beat together softened cream cheese with granulated sugar.

8. When creamed, blend in the eggs one at a time followed by the egg yolk.

9. Once the egg is fully incorporated, whisk in heavy cream, creme fraiche, vanilla extract, pinch of salt, and cornstarch.

10. For the strawberry jam: Start by cutting off the top of the strawberries and cutting in half or quarters. Place into a medium-size saucepot.

11. Add in granulated sugar. Mix together and let sit for 15 minutes.

12. Set over a stove set to medium heat. Let boil for 10 minutes and stir occasionally until strawberries melt and liquid releases.

13. Add a ⅓ cup of it and add to the blender. Blend until smooth.

14. Add back to the rest of the strawberries and mix them together.

15. To assemble: Pour the filling onto the completely cooled graham cracker crust.

16. Cover the pan with tin foil and place into the bottom of a roasting dish.

17. Pour enough boiling water into the roasting dish to come 1” up of the springform pan.

18. Place into a 325F oven for 1.5 hours until set but slightly jiggly.

19. Once done, open the oven door and let sit in the water bath in the oven for 45 minutes.

20. Remove and place onto a wire rack to cool the rest of the way.

21. Once cooled completely, cover with plastic wrap and chill overnight and up to 2-3 days.

22. Carefully remove the cheesecake from the springform pan and place on a board to cut.

23. Top with strawberry jam and serve.