– 3 cups Tate's Bake Shop – ⅛ cup Brown sugar packed light or dark. – ½ cup Unsalted butter melted – 24 oz Cream cheese room temperature – ⅔ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 1 Large lemon zested – ⅛ cup Lemon juice or half of one lemon juiced. – 1 ¼ cup Heavy cream – ¾ cup Powdered sugar – 1 lbs Strawberries washed and quarted – ⅓ cup White granulated sugar – 1 tablespoon Cornstarch – 1 teaspoon Pure vanilla extract – 2 tablespoon Water – 1 tablespoon Lemon juice – ⅛ teaspoon Salt
Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment circle and spray again.Blend cookies into tiny crumbs using a food processor. Fork-mix cookie crumbs, brown sugar, and melted butter in a medium basin.
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Put crumbs in pan. Press the crumbs into the pan sides with your hands. Halfway up the pan's sides. Compact crust with measuring cup back.Freeze when making cheesecake batter.
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Freeze a metal bowl and stir 10 minutes.Whip heavy cream and powdered sugar until stiff peaks form.In a separate bowl, beat cream cheese and sugar for 2 minutes on high. Bowl scrape. Lemon zest, juice, and vanilla. Till smooth, high-beat.
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Cream cheese with whipped cream. Use a rubber spatula to mix whipped cream into batter. Avoid overmixing whipped cream. Be careful otherwise cheesecake batter won't set.Cover crust with cheesecake batter. Wrap in plastic and refrigerate overnight or 6 hours.
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Wash and quarter strawberries. Add strawberries to a medium pot. Mix sugar, vanilla, lemon juice, and salt.Mix water and cornstarch in another dish. Mix the cornstarch and pour into the pot.
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Stir and heat medium. Cook strawberries until liquid is gone and sauce thickens. It should take 5 minutes. Completely cool the mixture.Thickness increases with cooling.
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