My first attempt at baking a cheesecake. I researched blog after blog until I gained enough confidence to try it. I used Barefoot Contessa’s recipe for the cake – while borrowing tips from other bloggers and I am pleased at the way it turned out.
My deviations are listed below:
1. Used more cracker crumbs, butter, and sugar for the crust – because we know it is ALL about the crust (for me anyway lol)
2. Baked in a water bath to ensure proper moisture content… or something like that.
3. Reserved 1/4 of the batter for mini cheesecakes that I baked in muffin tins – her recipe makes a wholelotta batter.
Strawberry Topping:
1 pint of strawberries
1 cup of sugar
1 tsp of vanilla
Simmer strawberries with sugar in small saucepan over med-low heat. When the sugar melts and berries begin to loosen up I removed 1/2 of strawberries and pureed in food processor – added them back to the mixture and let it simmer until desired consistency is achieved. Chill