Easy Vanilla Bean Cheesecake With Strawberry Sauce

Easy Vanilla Bean Cheesecake With Strawberry Sauce

Filling:

16oz Cream Cheese

2 Eggs 

½ Cup Sugar

1 Vanilla Pod Worth of Vanilla Bean

Pre-heat oven to 350 degrees

Mix all ingredients in large bowl.

Beat with hand mixer on high approximately 30 seconds or until most lumps are gone.

Pour into graham cracker crust.

Bake on 350 for 30-45 minutes or until center has a “jello-like” jiggle.

Cool 100% before you put in the fridge!

Crust:

1 ½ Cups Graham Crackers, Crushed Finely

1/3 Cup Butter, Softened

2 Tablespoons Sugar

1 Tablespoon Brown Sugar

1/4 Teaspoon Cinnamon

9 Inch Cake Pan

Pre-Heat Oven to 350 degrees

Mix all ingredients in a bowl.

Press into the sides and bottom of a 9 inch pan.

Bake approximately 10 minutes, or until golden.

Cool before adding filling

*Even easier but not as tasty: Buying the pre-made stuff!

Strawberry Topping:

Frozen Strawberries

1/3 Cup Sugar

½ Tablespoon Corn Starch

Mix ½ tablespoon of corn starch with just enough water to make a runny paste.

In saucepan add frozen strawberries, sugar, and corn starch paste.

Cook on medium/high until strawberries begin to break down in size and sauce thickens to desired consistency.

Cool before applying topping to chilled cheesecake.

Enjoy!

Note: It is important to cool the freshly baked cheesecake before chilling in the fridge because if not, it will develop large cracks. It won't hurt the flavor but it won't be pretty either.