Fluffier, Creamier, Cheesecake with Strawberry Sauce

Fluffier, Creamier, Cheesecake with Strawberry Sauce

1 1/2 cups crushed Saida cookies (about 24 cookies)
1/3 cup (75g) melted butter
600 g (27oz) cream cheese at room temperature
1 1/2 cups + 3 tbs sugar
5 eggs (separate the whites and yolks)
1 tbs and 1 tsp lemon juice
1 tbs vanilla extract
3 cups frozen strawberries
2 cups water

1.  Combine Saida cookies, melted butter and 3 tbs sugar until you have a wet sand texture.
2.  Press the cookie mixture into the bottom of a baking paper lined spring form pan until you have a level crust.
3.  Mix cream cheese, remaining sugar, egg yolks, 1 tbs lemon juice, and vanilla extract until smooth.
4.  In a separate bowl beat the egg whites until they reach soft peak stage.  (They will hold a droopy peak when you pull the beater out.)
5.  Gently (you don't want to stir the air out that you just put in) fold the whites into the cream cheese mixture.  (To fold you should run a spatula around the edge of the bowl and use a folding motion to flip half of the mixture on top of itself.)
6.  Pour the mixture on top of the crust in the spring form pan.
7.  Bake in a 325*F (163*C) for 35 minutes (I turned the pan half way through cooking to ensure even browning on the top.)  
8.  Turn the oven off but leave the cheesecake in the oven, with the door closed, for an additional hour.
9.  While you are waiting on your cheesecake make the sauce by boiling the strawberries, 1 tsp and 1 cup water for about 5 minutes. 
10.  Crush the strawberries with a wooden spoon and allow to cool.
11.  Allow the cheesecake to fully cool in a refrigerator until serving.
12.  Slice and serve with a dollop of strawberry sauce.

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My husband's favorite cake is cheesecake, so for his birthday I wanted to try a new recipe.  I like the cheesecake that I posted two and a half years ago but it is very dense and rich.  I wanted to find something that was lighter and creamier.  I found a recipe and, as usual, I tweaked it to fit what I wanted.  I am so pleased with how this turned out!  It's not so sweet and very fluffy and creamy.  YUM!