Strawberry Cheesecake

• porções: 20 servings
• tempo ativo: 45 minutes
• tempo total: 8 hours

Ingredientes

2 cups graham cracker crumbs (about 2 sleeves)

¼ cup granulated sugar

6 tablespoons unsalted butter (melted)

32 ounces cream cheese (room temperature)

1 ⅓ cups granulated sugar

1 cup sour cream (room temperature)

1 tablespoon vanilla extract

¼ teaspoon salt

4 large eggs (room temperature, lightly beaten)

16 ounces whole strawberries (diced)

2 tablespoons cornstarch

1 cup granulated sugar

2 teaspoons vanilla extract

⅛ teaspoon salt

2 cups finely chopped strawberries

Instruções

Make the crust

Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

Reduce the oven temperature to 300ºF.

In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.

Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth.

Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.

Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.

Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool at room temperature for about 1 1/2 hours. Cover and refrigerate for at least 4 hours or overnight. Remove the sides of the pan And transfer the cheesecake to a serving platter.

Make the sauce

Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.

Cook over medium heat, stirring constantly until thickened, about 15 minutes.

Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.

Spread the topping evenly over the cheesecake or over individual slices just before serving.

Notas

For Graham crackers crumbs,I got the crackers ,broke them in halves ,put them in large Ziploc bag ,mashed them up a bit with rolling pin then rolled them until I obtained a fine texture ,shaking the bag flat to spread the pieces

To avoid leaking I did wrap the outer of the pan with aluminum foil and plastic foil before putting the pan in roasting pan with water ,

Wasn’t sure if cake was cooked after the hour.so I took it out of water pan and left it for 30 mins extra ,then turned off heat and left it in the oven for 1 h.Maybe the pan metal?I was surprised it didn’t get darker but when I checked the video from the recipe it did stay light yellow.

Also covered it to soon so a few drops of condensation but didn’t damage the surface Will wait the full 1h30 next time before covering it

Maybe try half of cream cheese and sour-Cream for a shorter cake ?

For the strawberry sauce I will use half sugar next time.

Also using a blender to make the sauce worked great .

Nutrição

• Tamanho da Porção: 1 slice
• Calorias: 377 kcal
• Gordura Total: 23 g
• Gordura Saturada: 13 g
• Gordura Insaturada: 7 g
• Gordura Trans: 0.1 g
• Colesterol: 94 mg
• Sódio: 259 mg
• Carboidrato Total: 39 g
• Fibra Dietética: 1 g
• Açúcares Totais: 32 g
• Proteína: 5 g