Falling in Love with Cheesecake

Try the Raindancer Steakhouse decadent cheesecake recipe to get you in the Valentine mood

Ingredients for filling:

• One 1 1/2 pound cream cheese (room tempearture)
  
• 4 large eggs (room temperature lightly beaten)
  
• 1 teaspoon vanilla extract
  
• 1 cup sugar
  
• 1 cup heavy cream
  
• Zest of one lemon
  

Ingredients for crust:

• 2 cups graham cracker crumbs (about 2 sleeves)
  
• 2 oz honey
  
• 2 oz butter
  
• 3 oz sugar
  

Directions

Make the Crust:

• Combine the graham cracker crumbs, sugar, and melted butter.
  
• Press the crumb mixture into the bottom and about 2 inches up the sides of the pan.
  
• Bake for 10 minutes. Set aside to cool while you make the filling.
  

Make the Filling:

• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy for about 1 minute.
  
• Add the rest of the ingredients and beat on low speed until smooth.
  
• Pour the batter over the prepared crust and bake for 25 minutes at 350 degrees.
  
• Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
  

Make the Sauce:

• Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and ad the sugar.
  
• Cook over medium heat, stirring constantly until thickened for about 15 minutes.
  
• Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
  
• Spread the topping evenly under or over the cheesecake and refrigerate for at least four hours, preferably overnight.
  
• Remove the sides of the pan just before serving.
  

Make ahead tips:

• The cheesecake will keep for up to four (4) days covered and stored in the refrigerator.
  
• The cheesecake can be frozen for up to three (3) months. Thaw overnight in the refrigerator.