Strawberry topped cheesecake...

For some reason I felt like naming this cheesecake "Salma's cheesecake" but of course this name wouldn't work when someone is searching for a strawberry topped cheesecake recipe via search engine, so lets name it what it is. I made up this recipe thinking of a group of friends that don't have access to the amount of ingredients called for in most recipes found online. I myself would probably have to break my piggy bank if I wanted to purchase 1lb of Philadelphia cream cheese here in Saudi Arabia, so I used the amount of cream cheese I had available (350grams)along with sour cream and heavy cream. I was quite pleased with the results, the freshly made strawberry topping really takes this light cheesecake to another level.


Ingredients
Crust:
1 1/3 finely ground digestive biscuits (or graham crackers)
1/4 cup melted butter
2 tablespoons sugar
1/3 teaspoon cinnamon powder

Filling:
350grams cream cheese (room temperature)
200 grams sour cream
1/2 cup heavy cream
4 large eggs
3/4 cup fine sugar plus 1 tablespoon
zest of 1 large lemon
1 teaspoon vanilla extract
2 tablespoons flour
Strawberry topping recipe follows

Directions
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. Place the cake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan and bake for approximately 10 to 15 minutes or until light golden in color. Set aside to come to room temperature before preparing the cheese filling.
Lower the oven temperature to 325* F.

For the filling
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps, add the sugar and continue to beat until well combined. Add the heavy cream, lemon zest, flour and vanilla and beat for 1 minute Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Add one egg at a time and continue to beat slowly until combined, add the sour cream and slowly beat until it's just combined (about 20 seconds). Pour the filling into the crust-lined pan and smooth the top with a spatula. Place the cheesecake back on the roasting pan and pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 to 55 minutes minutes or until the cheesecake is firm round the edge with a slight jiggle in the center. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Strawberry topping
1 cup finely chopped strawberries (fresh)
1/4 cup sugar
3 tablespoons water
1 heaping cup small whole strawberries (fresh)
1 heaping teaspoon cornstarch dissolved in water

Directions
Place the Strawberries, sugar, and water in a heavy bottom pan and cook under medium heat until it reaches a light boil, reduce the heat to low and continue to cook for approximately 15 to 20 minutes or until the sauce has thickened into Syrup like consistency. Dissolve the corn starch in a small bowl with 1 tablespoon of water and mix until lump free. Add the cornstarch mixture to the strawberry topping and continue to cook until it thickens. Remove from the heat and cool completely, place the topping into the refrigerator for approximately 20 minutes. Evenly spread the Strawberry on top of the cooled cheesecake, placing the bigger pieces of strawberry around the edge and the small chunks in the center. Return to the refrigerator for 1 hour before serving.