Strawberry Cheesecake 🍰🍓 My favorite! Happy to share it with you! Xoxo...Alex 😘 Good-Good Baby Crust Ingredients: 2¼ cups Graham crackers, crushed 10 tablespoons salted butter, melted ½ cup brown sugar Cheesecake Ingredients: 24 ounces cream cheese, room temperature 3 tablespoon flour 1 cup sugar 1 cup sour cream 2 tablespoons vanilla bean paste 4 large eggs, room temperature Strawberry Puree Topping Ingredients: 1 cup frozen strawberries ½ cup sugar 1 tablespoon cornstarch 1 ½ tablespoon lemon extract 1 tablespoon water Preheat the oven to 325°F, line a 9‑inch springform pan, and butter the sides. Mix graham crackers, melted butter, brown sugar and then press into the pan and up the sides. Bake the crust for 12 minutes, then cool and reduce oven temperature to 300°F. Make the strawberry puree by adding strawberries, sugar, cornstarch, water and lemon extract to a skillet, cook on medium low heat until strawberries soften and a sauce begins to form and thicken. About 3 minutes. Let it cool a little before adding it to a blender to puree. Add the puree back to the skillet and cook for 2 more minutes. Add it to a bowl and set aside to cool while you make the cheesecake base. In a medium sized bowl, beat cream cheese, sugar, and flour on low until smooth. Add sour cream, vanilla bean paste, and mix on low. Add eggs one at a time, mixing 30 seconds each and scraping the bowl. Wrap the cooled pan tightly in foil and pour in the filling. Drizzle some of the puree on top of your filling, use a toothpick or a knife to create a marble swirl on top of the filling. Place the pan in a larger pan, add warm water halfway up the sides, and bake for 1 1⁄2 hours. Turn off the oven, let the cheesecake sit inside 30 minutes, then crack the door for another 30; refrigerate 5–6 hours or overnight. Remove from the fridge, decorate with whipped cream, berries and more strawberry puree. #Recipe #cheesecake #baking - @thebuttababe