Strawberry Cheesecake
Directions
- 1Combine the graham cracker crumbs, sugar, and cinnamon in a Pyrex measuring cup.
- 2Combine the graham cracker crumbs, sugar, and cinnamon in a Pyrex measuring cup.
- 3Combine the graham cracker crumbs, sugar, and cinnamon in a Pyrex measuring cup.
- 4Pour melted butter into the mixture and stir well until combined.
- 5Pour melted butter into the mixture and stir well until combined.
- 6Pour melted butter into the mixture and stir well until combined.
- 7In a KitchenAid Classic mixer bowl, add cream cheese and mix until smooth.
- 8In a KitchenAid Classic mixer bowl, add cream cheese and mix until smooth.
- 9In a KitchenAid Classic mixer bowl, add cream cheese and mix until smooth.
- 10Add sugar to the cream cheese mixture.
- 11Add sugar to the cream cheese mixture.
- 12Add sugar to the cream cheese mixture.
- 13Crack two eggs into the mixture and mix well.
- 14Crack two eggs into the mixture and mix well.
- 15Crack two eggs into the mixture and mix well.
- 16Add premixed flour and cornstarch, vanilla extract, sour cream, and lemon juice to the mixture, mixing well after each addition.
- 17Add premixed flour and cornstarch, vanilla extract, sour cream, and lemon juice to the mixture, mixing well after each addition.
- 18Add premixed flour and cornstarch, vanilla extract, sour cream, and lemon juice to the mixture, mixing well after each addition.
- 19Grab half-pint Mason jars.
- 20Grab half-pint Mason jars.
- 21Grab half-pint Mason jars.
- 22Add a layer of crust mixture to each Mason jar and flatten it with a wooden pestle.
- 23Add a layer of crust mixture to each Mason jar and flatten it with a wooden pestle.
- 24Add a layer of crust mixture to each Mason jar and flatten it with a wooden pestle.
- 25Place the Mason jars in a 9x13 pan.
- 26Place the Mason jars in a 9x13 pan.
- 27Place the Mason jars in a 9x13 pan.
- 28Pour cheesecake mixture into each jar, filling it to about the halfway point.
- 29Pour cheesecake mixture into each jar, filling it to about the halfway point.
- 30Pour cheesecake mixture into each jar, filling it to about the halfway point.
- 31Pour hot boiling water into the 9x13 pan, reaching the halfway point of the jars.
- 32Pour hot boiling water into the 9x13 pan, reaching the halfway point of the jars.
- 33Pour hot boiling water into the 9x13 pan, reaching the halfway point of the jars.
- 34Place the pan with jars into the oven and bake for 30 minutes at 350 degrees Fahrenheit.
- 35Place the pan with jars into the oven and bake for 30 minutes at 350 degrees Fahrenheit.
- 36Place the pan with jars into the oven and bake for 30 minutes at 350 degrees Fahrenheit.
- 37While the cheesecake is baking, combine sliced strawberries, sugar, and lemon juice in a saucepan.
- 38While the cheesecake is baking, combine sliced strawberries, sugar, and lemon juice in a saucepan.
- 39While the cheesecake is baking, combine sliced strawberries, sugar, and lemon juice in a saucepan.
- 40Bring the strawberry mixture to a boil and then simmer for 20 minutes until thickened.
- 41Bring the strawberry mixture to a boil and then simmer for 20 minutes until thickened.
- 42Bring the strawberry mixture to a boil and then simmer for 20 minutes until thickened.
- 43Pull the cheesecake out of the oven.
- 44Pull the cheesecake out of the oven.
- 45Pull the cheesecake out of the oven.
- 46Add a layer of strawberry filling on top of each cheesecake in the jars.
- 47Add a layer of strawberry filling on top of each cheesecake in the jars.
- 48Add a layer of strawberry filling on top of each cheesecake in the jars.
- 49Wipe the rims of the jars to remove any moisture.
- 50Wipe the rims of the jars to remove any moisture.
- 51Wipe the rims of the jars to remove any moisture.
- 52Put on the lids and rings tightly.
- 53Put on the lids and rings tightly.
- 54Put on the lids and rings tightly.
- 55Place the jars back into the oven for an additional 10 minutes.
- 56Place the jars back into the oven for an additional 10 minutes.
- 57Place the jars back into the oven for an additional 10 minutes.
- 58Remove the jars from the oven and set them on your counter for 12 hours before storing.
- 59Remove the jars from the oven and set them on your counter for 12 hours before storing.
- 60Remove the jars from the oven and set them on your counter for 12 hours before storing.
Ingredients
- 1 sleeve graham crackers
- 1 sleeve graham crackers
- 1 sleeve graham crackers
- 2 TB sugar
- 2 TB sugar
- 2 TB sugar
- 1 tsp cinnamon
- 1 tsp cinnamon
- 1 tsp cinnamon
- 0.5 c butter, melted
- 0.5 c butter, melted
- 0.5 c butter, melted
- 16 oz cream cheese, softened
- 16 oz cream cheese, softened
- 16 oz cream cheese, softened
- 2 eggs, room temp
- 2 eggs, room temp
- 2 eggs, room temp
- 8 oz sour cream, room temp
- 8 oz sour cream, room temp
- 8 oz sour cream, room temp
- 1 c sugar
- 1 c sugar
- 1 c sugar
- 0.125 c flour
- 0.125 c flour
- 0.125 c flour
- 1 TB cornstarch
- 1 TB cornstarch
- 1 TB cornstarch
- 1 tsp vanilla
- 1 tsp vanilla
- 1 tsp vanilla
- 0.125 c lemon juice
- 0.125 c lemon juice
- 0.125 c lemon juice
- 1 lbs strawberries, sliced
- 1 lbs strawberries, sliced
- 1 lbs strawberries, sliced
- 0.3333333333333333 c sugar
- 0.3333333333333333 c sugar
- 0.3333333333333333 c sugar
- 1 TB lemon juice
- 1 TB lemon juice
- 1 TB lemon juice
Equipment
Pyrex measuring cupKitchenAid Classic mixerspoon9x13 panMason jarsfunneltongsoven mitts
Tips
- When mixing the cheesecake ingredients, make sure you are mixing well in between each one.
- Wipe off any moisture on the lids before putting on the rings. Put your rings on tight.
- Use oven mitts for hot lids/rings and when putting jars in the casserole dish.