Strawberry Cheesecake
Indulge in the delightful and rich flavors of Strawberry Cheesecake, a perfect blend of creamy cheesecake topped with a vibrant, sweet strawberry sauce. This dessert harmoniously combines the rich, creamy taste of traditional cheesecake with the fresh, juicy essence of ripe strawberries. Enhanced by the light, airy texture of sour cream in the filling and the contrasting crunch of a buttery cookie crumb crust, this dish promises to be a showstopper. The glossy strawberry topping, infused with lemon and vanilla, adds an extra layer of sophistication.
Recipe Overview:
- Cuisine: American
- Prep Time: 30 minutes
- Cooking Time: 55 minutes
- Chilling Time: 6 hours
- Total Time: 7 hours 25 minutes
- Servings: 12
Ingredients:
Cookie Crust:
- 200 grams (2 cups) cookie crumbs
- 120 grams (8 tablespoons) unsalted butter, melted
Cheesecake Filling:
- 500 grams (18 ounces) cream cheese, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1½ cups granulated sugar
- Zest of one lemon
- 3 large eggs, room temperature
Strawberry Topping:
- 500 grams (1 pound) fresh strawberries (half diced, half halved)
- 1/3 cup lemon juice
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1½ teaspoons cornstarch
- A few tablespoons of water
Instructions:
1. Prepare the Oven and Pan:
Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the pan, including the edges.
2. Make the Crust:
Combine the crushed cookies with the melted butter. Press the mixture evenly onto the bottom and up the sides of the prepared pan.
3. Prepare the Cheesecake Filling:
Beat the cream cheese until smooth. Add the flour, sour cream, sugar, lemon zest, and vanilla, mixing until just combined. Gradually beat in the eggs, one at a time, until just incorporated. Pour the filling into the crust.
4. Bake the Cheesecake:
Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for one hour. Refrigerate for at least 4 hours, preferably overnight.
5. Prepare the Strawberry Topping:
In a saucepan, combine the diced strawberries, lemon juice, sugar, and vanilla. Cook for about 10 minutes until the strawberries release their juices. Mix the cornstarch with a few tablespoons of water to make a slurry, then stir it into the strawberry mixture. Cook for an additional minute until the topping thickens slightly. Add the halved strawberries and cook for another minute. Allow the topping to cool and thicken.
6. Assemble the Cheesecake:
Remove the chilled cheesecake from the pan and transfer it to a serving platter. Spread the strawberry topping evenly over the top, arranging the halved strawberries with the cut sides down. Chill for another 2 hours before serving.
7. Serve:
Garnish each slice with additional strawberry topping. Store any leftovers in the refrigerator for 2-3 days.