Ina Garten Strawberry Cheesecake Recipe
The Ina Garten Strawberry Cheesecake Recipe is famous for its texture. This cake is thick and very velvety smooth.
Ingredients
- 1 1/2 cups graham cracker crumbs.
- 1/4 cup granulated white sugar.
- 6 tablespoons melted unsalted butter.
- 2 pounds room temperature cream cheese.
- 1 1/2 cups extra granulated sugar.
- 5 extra-large eggs at room temperature.
- 2 extra-large egg yolks room temp.
- 1/4 cup heavy sour cream.
- 1 teaspoon pure vanilla extract.
- 1 tablespoon grated lemon zest.
Instructions
Make the Crust
- Mix the crumbs, sugar, and melted butter. Press the mix into the springform pan. Use a flat cup to pack it. Bake at 350 degrees for eight minutes.
Prepare the Pan
- Let the crust cool down completely first. Wrap the outside with heavy-duty foil. This prevents water from getting inside later. Set the pan in a roasting dish.
Cream the Cheese
- Beat the cream cheese and sugar together. Use the mixer on a medium speed. Mix until the batter is very smooth. Scrape the sides of the bowl often.
Add the Eggs
- Add the eggs and yolks one by one. Mix on low speed after each egg. Do not over-mix the batter at all. You want a dense and creamy cake.
Add the Flavors
- Stir in the sour cream and vanilla. Add the lemon zest for a bright pop. Give it one final gentle stir now. The batter should look very glossy.
Fill the Pan
- Pour the batter over the baked crust. Smooth the top with a flat spatula. Make sure there are no large bubbles. Tap the pan gently on the counter.
The Water Bath
- Pour hot water into the roasting pan. It should reach halfway up the cake. This keeps the cheesecake from cracking easily. Bake at 450 degrees for fifteen minutes.
Lower the Heat
- Turn the oven down to 225 degrees. Bake for another one hour and fifteen. The center should still jiggle a bit. Turn off the oven and leave it.
Chill and Top
- Cool the cake in the fridge overnight. Spread fresh strawberry jam on the top. Arrange fresh sliced strawberries in a circle. Serve cold to your very happy family.
Notes
- Use room temperature ingredients for a smooth mix.
- Do not over-beat the eggs in the batter.
- Always use a water bath for even baking.
- Let the cake cool in the oven slowly.
- Chill the cake for at least eight hours.
- Use a warm knife to slice the cake.
- Wipe the knife after every single slice.
- Use full-fat cream cheese for the best taste.
- Fresh lemon zest makes the flavor very bright.