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Saltgrass Cheesecake Recipe

Equipment

  • 9-inch springform pan
  • Non-stick baking paper and cooking spray
  • Mixing bowls
  • Electric hand or stand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Saucepan

Ingredients
  

Ingredients for the crust

  • 1 box graham crackers, crushed
  • 5 tbsp granulated white sugar
  • 1/3 cup salted butter, melted

Ingredients for the vanilla Saltgrass cheesecake recipe

  • 3 packages full-fat cream cheese, softened (8 ounces each)
  • 1 1/3 cups fine caster sugar
  • 4 large eggs, separated
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tsp vanilla extract

Ingredients for the strawberry sauce and garnish

  • 8 oz fresh strawberries, tops removed and chopped
  • 1/4 cup caster sugar
  • 1 tbsp lemon juice
  • Fresh strawberries, for garnish

Instructions

  • Preheat the oven to 350°F (180°C). Then, line a springform cake pan with non-stick baking paper or non-stick cooking spray.
    Combine the crushed graham crackers, sugar, and melted butter in a large mixing bowl, and make sure you have a uniform crumb. You can also mix the ingredients together in a food processor to get a very fine crumb texture.
    Then, press the crumb into your lined baking pan and make sure it fits every corner well. You can also slightly elevate the sides to create a slight crumb edge. Next, partially bake the cheesecake crust in your preheated oven for about 8 minutes.
  • In a large mixing bowl, combine the cream cheese and caster sugar together. Cream the ingredients until they are light and fluffy. You should also make sure that there sin;t any lumps at this stage.
    Once the cream cheese and sugar have been beaten, add one egg yolk at a time. Then, beat them well between every addition. Finally, add the lemon juice and vanilla extract and give the mixture a final stir. Set these aside.
    In a separate large bowl, start whipping the egg whites until they reach medium peaks. Then, gently fold the egg whites into your cheesecake base. Start with a third of the egg whites. Then another, and then the final third.
  • Pour the batter into your crust-lined baking pan and bake the cheesecake for 30 minutes. Then, check whether or not it is done before leaving it in for another 10-15 minutes.
    Once fully baked, remove the cheesecake from the oven and allow it to properly cool. We have loads of tutorials for cooling cheesecakes on our site.
    Once completely cooled, wrap the baking pan and allow the baked cheesecake to set in the fridge.
  • While the cheesecake is setting, you can start making the strawberry sauce. Combine all of the sauce ingredients in a saucepan and place them over medium heat. Allow the mixture to come to a boil.
    Then, lower the heat and cook the strawberries for roughly 8 minutes, or until they are completely softened. Once cooked, you can allow the sauce to completely cool before using it on the cheesecake.
  • To assemble the cheesecake, simply remove the cake from the springform cake pan. Then, drizzle it with some homemade strawberry sauce and garnish it with freshly sliced strawberries.