Strawberry Cheesecake

Instructions

• Preheat your oven to 325 degrees.
• In the bowl of a large food processor, add the graham crackers.
• Pulse until the graham crackers turn into crumbs.
• Add the sugar and pulse to mix.
• Add the salt and melted butter. Pulse to moisten the crumbs.
• Put the crumbs into springform pan.
• Form the crust by spreading and pressing the crumbs. Use the bottom of a glass to press the crumbs.
• Bake the crust for approximately 10 minutes.
• When the crust is done, place on a rack to cool.
• Lower the temperature of the oven to 250 degrees.
• In the bowl of a stand mixer, add cream cheese. Beat until smooth and fluffy.
• Add the sugar and beat until fluffy.
• Add the flour as well as the vanilla. Beat until fluffy after each addition.
• Add the lemon and orange zest. Stir to incorporate.
• Add the eggs and egg yolks one at a time. Beat between each addition.
• Add the sour cream. Beat until light and fluffy.
• Pour the cheesecake batter into the springform pan over the crust.
• Spread carefully with an offset spatula.
• Bake in the low oven for approximately 1 to 1 1/2 hours. The cheesecake is done when it is setup but the center still jiggles slightly.
• When the cheesecake is done, remove to a rack and allow it to fully cool.
• Cover the cheesecake with foil. Place in refrigerator overnight or for at least 8 hours.
• After 8 hours in the refrigerator, remove the cheesecake and the foil.
• Remove the sides of the springform pan and move the cheesecake to a cake stand or platter.
• Drizzle with Amy’s Strawberry Glaze and top with chopped strawberries.
• Serve and enjoy!