Preheat the oven to 320F if using regular oven or 295F if using oven with fan. First place a layer of parchment paper on top, then grease the bottom and the side of a round cake pan (springform works great) with melted butter or oil.
Add honey graham crackers into zip bag, zip the bag and roll the rolling pin over it until crackers turn into thin crumbs. Transfer the cracker crumbs into a bowl and add melted butter, mix until everything is blended.
Add the buttery crumbs into the baking pan and using a cup press onto the sides of the pan and the bottom of the pan, to create the base for cheesecake. See pictures.
How to Make Cheesecake Filling
Using a hand mixer, beat cream cheese until smooth about 30 seconds. Add flour and beat for few seconds, until flour is mixed into the cream cheese.
Next add vanilla extract, sour cream and sugar, beat until everything is combined, few seconds.
Beat in one egg at a time, beating for few seconds after adding each egg. Be careful not to over mix.
Pour the filling into the prepared crust. Bake for 55 minutes. After turn off the oven and slightly open the oven door and let the cheesecake cool off, after it cools off refrigerate for 3-5 hours or overnight. Remove from the baking pan.
How to Make Strawberry Topping for Cheesecake
Into a skillet add strawberries, sugar, lemon juice and vanilla extract, bring it to a gentle boil then simmer for 8-10 minutes, stirring few times.
In a small bowl whisk cornstarch with water and slowly pour it into the skillet with strawberries. Simmer for 1-2 minutes, stirring continuously. After remove from the heat and let it cool.
Once the strawberry topping is cooled add it to the top of cheesecake and refrigerate for few hours before serving. Garnish with fresh stawberries on top, cut a slice and enjoy! You can also serve cheesecake with strawberry topping on the side.
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Notes
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