Vanilla Cheesecake with Strawberry Curd Topping

I love cheesecake.  It’s delicious on its own and then there are so many variations!  The possibilities are endless!

After I learned that I could make strawberry curd in the microwave, I knew that I wanted to use it on cheesecake!  It was an absolute luscious topping and a new favorite!

Sunday Funday

Strawberries

• Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
• Iced Strawberry Basil Hand Pies from A Messy Kitchen
• Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
• Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
• Strawberry Butter from Making Miracles
• Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
• Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
• Watermelon Strawberry Feta Salad from Food Lust People Love

Vanilla Cheesecake with Strawberry Curd Topping

Crust

1 sleeve graham crackers, crushed

1 ½ tablespoons brown sugar

3 tablespoons butter, melted

Cheesecake

2 (8 ounce) packages cream cheese, softened

8 ounces sour cream

½ cup white sugar

2 eggs

1 teaspoon vanilla bean paste

Pinch of salt

To serve

1 recipe strawberry curd

Whipped cream

Sliced strawberries

Preheat the oven to 325 degrees F (do not use convection)

Stir together the crust ingredients and press them firmly into the bottom of a 9-inch springform pan (use the bottom of a glass or a measuring cup to help press the crumbs down evenly). Bake in the preheated oven for 10 minutes, then move to a wire rack to cool slightly.

Meanwhile, place the cream cheese, sour cream, and sugar into the bowl of a stand mixer.  Beat on medium speed, until the mixture is very smooth, scraping down the sides and bottom of the bowl frequently.

Add the eggs, vanilla and salt and beat until smooth.  Pour the batter onto the cooled crust.

Bake in the preheated oven for 30 minutes.  The center of the cheesecake will be slightly jiggly and still pale.

Once baked, turn off the oven and crack the door.  Let the cake rest for 10 minutes.

Then, move the cheesecake to a wire rack and cool to room temperature.  Finally, cover the cheesecake and chill in the refrigerator for at least 3 hours or overnight.

To serve, remove the cheesecake from the springform and transfer to a serving tray.  Top with strawberry curd, whipped cream, and sliced strawberries.  Cut and enjoy.