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Ingredients

Cheesecake Cracker Base:

  • 28 Graham Cracker squares
  •  8 tbsp unsalted butter , melted

Cheesecake Filling:

  • 1 lb cream cheese , softened . That’s 2 pkgs
  • 2 tbsp plain flour (all purpose flour)
  • 1 tsp vanilla extract
  • 1/2 cup  sour cream or heavy cream
  • 1 1/2 cups sugar 
  • Zest of 1 lemon
  • 3 eggs , at room temperature

Strawberry Topping for Cheesecake:

  • 1 lb strawberries , half diced and half sliced in half 
  • 2 tbsp lemon juice OR water only if the berries are not sweet 
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cornstarch mixed with 2 tbsp water.. mixed well 

Instructions

Preparation:

  • Preheat oven to 325
  • Get a 9”springform cake tin. Turn the base UPSIDE DOWN butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out of the pan a little.
  • Butter and line the side of the pan.

Cheesecake  Base:

  • Break up crackers roughly by hand and place in a food processor.
  • Blitz until fine crumbs (Note 5). Add butter, briefly blend until dispersed and it resembles wet sand.
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Filling:

  • Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
  • Add flour, beat until just combined (10 sec).
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just slightly mixed.
  • Add eggs one at a time, beat in between until just combined . Don't over beat, do not want to aerate the batter.
  • Pour into prepared crust.
  • Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
  • Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
  • Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Strawberry Topping for Cheesecake:

  • Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Add corn starch and stir - it will thicken quickly.
  • Add halved strawberries and cook for 1 minute to soften.
  • Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, it should be like jam.
  • Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown.  With the thick side up. Refrigerate 2 hours more if needed .
  • Slice and serve with remaining Strawberry Sauce!

Sent from my iPhone

Strawberry cheesecake







Ingredients

Cheesecake Cracker Base:

  • 28 Graham Cracker squares
  •  8 tbsp unsalted butter , melted

Cheesecake Filling:

  • 1 lb cream cheese , softened . That’s 2 pkgs
  • 2 tbsp plain flour (all purpose flour)
  • 1 tsp vanilla extract
  • 1/2 cup  sour cream or heavy cream
  • 1 1/2 cups sugar 
  • Zest of 1 lemon
  • 3 eggs , at room temperature

Strawberry Topping for Cheesecake:

  • 1 lb strawberries , half diced and half sliced in half 
  • 2 tbsp lemon juice OR water only if the berries are not sweet 
  • 1/2 cup white sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cornstarch mixed with 2 tbsp water.. mixed well 

Instructions

Preparation:

  • Preheat oven to 325
  • Get a 9”springform cake tin. Turn the base UPSIDE DOWN butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out of the pan a little.
  • Butter and line the side of the pan.

Cheesecake  Base:

  • Break up crackers roughly by hand and place in a food processor.
  • Blitz until fine crumbs (Note 5). Add butter, briefly blend until dispersed and it resembles wet sand.
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Filling:

  • Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
  • Add flour, beat until just combined (10 sec).
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just slightly mixed.
  • Add eggs one at a time, beat in between until just combined . Don't over beat, do not want to aerate the batter.
  • Pour into prepared crust.
  • Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
  • Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
  • Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Strawberry Topping for Cheesecake:

  • Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Add corn starch and stir - it will thicken quickly.
  • Add halved strawberries and cook for 1 minute to soften.
  • Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, it should be like jam.
  • Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown.  With the thick side up. Refrigerate 2 hours more if needed .
  • Slice and serve with remaining Strawberry Sauce!

Sent from my iPhone

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