Strawberry Cheesecake
The traditional creamy filling in the New York style is combined with a sweet handmade strawberry topping to create this simple yet delectable Strawberry Cheesecake. Perfect for dessert tables in the spring and summer!
Components:
Regarding the Crust:
- Graham cracker crumbs, two cups
- 3 tablespoons sugar 5 tablespoons melted unsalted butter
- 1/8 teaspoon salt
Regarding the Filling:
- Two pounds of softened full-fat cream cheese
- 1/4 tsp salt, 1½ cups sugar, and 2 tsp vanilla essence
- tsp freshly squeezed lemon juice
- One tablespoon cornstarch
- Room temperature, four eggs
- One cup of room temperature sour cream
Sweet Strawberry Finishing:
- 1/2 tsp vanilla extract 1 pound fresh,
- diced strawberries 6 tbsp. sugar
- 1 tbsp. fresh lemon juice
Guidelines:
- Set the Oven to 350°F/175°C and place the rack in the lowest third of the oven.
- Prepare the Pan: To keep water from leaking in during the water bath, firmly wrap a double layer of extra-large aluminum foil around the sides and bottom of a 9-inch springform pan.
- Prepare the Crust: Combine the sugar, melted butter, salt, and graham cracker crumbs in a bowl. Firmly press the mixture into the springform pan’s bottom and up the sides by a small amount. Bake for ten to twelve minutes, then remove and let cool.
- Reduce the oven’s setting to 325°F (163°C).
- Make the Filling: Beat the softened cream cheese until it becomes smooth and creamy in a large basin. Add the sugar gradually and beat until frothy and light. Stir in the cornstarch, lemon juice, vanilla, and salt.
- Add the Eggs: Using a low speed, beat in the eggs one at a time, making sure each is well absorbed before adding the next. Lastly, blend the batter until smooth by including the sour cream.
- Bake the Cheesecake: Fill the chilled crust with the cheesecake mixture. In a roasting pan, place the springform pan. Fill the roasting pan with boiling water until it reaches halfway up the springform pan’s sides (a water bath).
- Bake for one hour and forty-five minutes at 325°F, or until the center jiggles slightly and the sides are firm.
- Cool the Cheesecake: Close the oven door but leave it open a little. Give the cheesecake an hour to rest in the oven. After that, take the cheesecake out of the water bath and pat dry the pan’s bottom. Once you’ve loosened the edges with a knife, allow the cheesecake to cool to Chill
- the Cheesecake: After the cheesecake has cooled, cover it and place it in the refrigerator for at least five hours or overnight.
- Prepare the Strawberry Topping: Mix sugar, lemon juice, and half of the strawberries in a pot. Stirring continuously, cook over medium heat until the sauce thickens, 8 to 10 minutes. Take off the heat, mix in the remaining strawberries and the vanilla essence, and then let the topping to come to room temperature.
- To serve, cover the chilled cheesecake with the strawberry topping. Cut and savor!