This Strawberry Cheesecake features a creamy cheesecake on a Nilla Wafers buttery crust topped with fresh strawberry sauce.
Preheat oven to 500 degrees. Line a springform pan with wax paper (trace the bottom of the pan over wax paper then cut) .
In a small bowl, mix together wafer crumbs and butter. Press onto bottom and partially up sides of 10 inch springform pan. Chill while preparing filling.
n large mixing bowl, beat cream cheese until completely smooth. Add sugar, flour, salt, lemon zest and vanilla. Beat well (about 2 minutes). Add eggs, one at a time, beating well after each (total of 6 minutes of beating). Add in heavy cream and mix. Pour batter into crust.
Bake at 500 degrees for 10 minutes and then at 225 degrees for an additional 75-90 minutes. Filling will be almost set and have a slight giggle at the center. Cool at room temperature. Refrigerate for 8 hours or overnight before serving.
Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It’ll resemble whipped cream but be thicker.Frost as desired on cheesecake and the add strawberry filling on top of cheesecake. Store in refrigerator for up to 4-5 days.