Strawberry Cheesecake

I recently had a conversation at a graduation party amongst a cheesecake lover versus a plain old cake lover. Sides were taken, and a line was firmly scratched in the sand while the two sang the praises of their dessert loves. Cake lover :" But cake has frosting!" Cheesecake lover: "but cheesecake has cheese! and the texture, so silky and amazing, and can be so versatile!" Cake lover: but you can put cream cheese frosting on a cake!" This last comment had them at a standstill, both trying to find some fraction of beauty in the others baked preference. This is an argument I've heard so many times in my nine years as a professional baker,and I've had to put my personal stance firmly in the area of cake when it comes to such arguments. But cheesecake lovers are a passionate bunch, and almost every time I ask a friend what sort of birthday cake they'd like, they ask for some variety of cheesecake. When it comes to cheesecake, I've found that complicated recipes with several flavor combos don't seem to fare as well as one flavor at a time. I am a firm believer that simple foods done well are amazing in and of themselves, and if you have great ingredients,as well as a great tested recipe you will have a great end product.The cheesecake recipe I've most often asked for the recipe for is my Strawberry Cheesecake, and it's a great one to bring to a picnic or potluck.
Strawberry Cheesecake

Crust:

- 2 packages graham crackers
-1/2 cup almonds
-1/3 cup sugar
-1 stick plus 2 T. melted butter
Directions: Pulse grahams, sugar and almonds in a food processor until sandy. Remove to a large mixing bowl, and add melted butter. Stir until combined, then pat into a sprayed 9 inch spring form pan. Bake in oven preheated to 325 degrees for ten minutes. Cool.

Cheesecake:

-16 ounces of softened cream cheese ( note: I leave this out at room temperature for up to two hours to soften, putting it in the microwave can cook parts of it and give it a chewy texture)
-1 cup sugar
-4 eggs
-3/4 cup sour cream
-1 T. cornstarch
-1/2 t. salt
-1 T. vanilla
-1 T. strawberry flavor
Directions: combine all ingredients in food processor or with hand mixer and beat until combined. Add to baked crust and bake for 30-40 minutes, depending on your oven. To tell when it's done, it should be poofy on sides but not cracking. Tap gently in the center and it should feel resistant but not soupy. If it's soupy, give it another 5 minutes.
The most common mistake I see with cheesecake is it being overdone, destroying the desired silky consistency, so learning how to tell when it's perfect is key to a great cheesecake. it will continue to cook when removed, so if you're pretty sure it's done, letting it set up overnight will give it a great texture.
Topping: Spread a thin layer of sour cream across top of cooled cheesecake. Stem and cut 5-6 strawberries in any fashion you like, and spread them over the top of the cheesecake.

As a hardcore old-fashioned cake lover, I have to admit I would not turn my nose or fork up to this lovely and simple summer cheesecake.