Corby's Cheesecake With Strawberry Sauce

Total Time
Prep 1 hr
Cook 1 hr

Corby's Birthday Cheesecake

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. For crust mix first three ingredients and press into springform pan that has been sprayed with Pam. Bake 6-9 minutes until edges are brown and then cool.
  3. For filling mix cream cheese, sugar, sour cream, vanilla and eggs. Beat until creamy and then pour into crust. Bake 1 hour to 1 hour and 15 minutes. Turn off oven and crack door. Leave overnight in oven.
  4. For sauce heat 1 cup of water to boiling.
  5. In a bowl mix 1/2 cup water, 1 1/3 cups sugar and 7 Tbsp flour. Add this mixture to the hot water once mixed. Stir constantly over medium heat until thick or clearer, about 5 minutes. Remove from heat and add 1/2 pint of mashed strawberries, lemon juice and several drops of red food coloring. Cool for 30 minutes and then add 1 1/2 pints of sliced strawberries. Refrigerate.
Most Helpful

Apparently this recipe is for a 12-inch or larger cheesecake pan, as the batter could not fit in my standard 10-inch springform pan, and I cooked the extra 2 cups batter in a separate casserole dish (the much smaller size did not turn out well with this recipe's cooking method). I had a 26cm Kaiser springform pan with glass bottom; per Cooks Illustrated, the Kaiser pan promotes over-browning, which I experienced. I usually make (successfully) smaller cheesecakes in a pressure cooker, but I was successful when I used this same 26cm pan to make Absolutely the Best New York Cheesecake (Gluten-Free) in the oven. As for the taste: the cheesecake tasted okay to me; DH said he would be delighted to eat the rest of the cheesecake and was ready to give 5 stars. The sauce can cover any cracks in the cheesecake, but there was a bit too much lemon in it to suit me (and I love lemon!). Because it is off-season, my strawberries weren't great, even though I trimmed them down to only the juicy red parts. On the plus side, I used chocolate graham crackers for the crust, and that was perfect. All in all, I don't think I will try this baking method for cheesecake again, as it was a very large time investment before a disappointing unveiling. I'd rather learn earlier that I should start over for serving company. It's nice that DH welcomed the opportunity to polish it off, so this was not a total failure. Made for Spring 2014 Pick A Chef.

KateL April 10, 2014