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The Very Best Cheesecake

Janet Parsons
Katelyn Parsons

Cheesecake:

  • 12 oz cream cheese, softened (1 large and 1 small pkg)
  • ½ cup sugar
  • 2 eggs
  • ½ tsp vanilla
  • ⅓ cup sugar
  • 1 ½ cups sour cream
  • 2 cups graham wafer crumbs
  • 5 Tbsp melted butter
  • 1 pkg frozen strawberries in juice

Glaze:

  • Juice from strawberries
  • ½ cup water
  • 1 ⅔ Tbsp cornstarch
  • 2 Tbsp sugar
  • 2 Tbsp cold water

Strain strawberries, reserving juice. Set aside. Mix graham wafer crumbs and melted butter. Press into unbuttered 10 inch springform pan. Beat cream cheese well. Add eggs, one at a time. Gradually add ½ cup sugar and vanilla. Blend until smooth. Bake at 350°F for 20 minutes. Cool for 15 minutes. Leave oven on.

Mix ⅓ cup sugar and sour cream. Blend and spread over cream cheese layer. Put back into the oven and turn oven off. Leave for 5 minutes. Remove and let sit. Arrange strawberries on top.

Glaze: Mix and heat strawberry juice, water and sugar. When bubbly, add cornstarch and water. Stir constantly. Cook until clear. Spread over cake. Let cool. Refrigerate. Can use any topping. Best made a day ahead.