Strawberry Cheesecake
Serves 1
Directions
- 1Mix strawberries, sugar and lemon juice in a saucepan.
- 2Mix strawberries, sugar and lemon juice in a saucepan.
- 3Mix strawberries, sugar and lemon juice in a saucepan.
- 4Cook until the strawberries soften.
- 5Cook until the strawberries soften.
- 6Cook until the strawberries soften.
- 7Stir in cornstarch slurry and cook until thickened.
- 8Stir in cornstarch slurry and cook until thickened.
- 9Stir in cornstarch slurry and cook until thickened.
- 10Blend the strawberry compote and strain the mixture to create a smoother sauce.
- 11Blend the strawberry compote and strain the mixture to create a smoother sauce.
- 12Blend the strawberry compote and strain the mixture to create a smoother sauce.
- 13Mix graham cracker crumbs, sugar and melted butter until evenly combined.
- 14Mix graham cracker crumbs, sugar and melted butter until evenly combined.
- 15Mix graham cracker crumbs, sugar and melted butter until evenly combined.
- 16Press the mixture firmly into the bottom of a 9-inch springform pan.
- 17Press the mixture firmly into the bottom of a 9-inch springform pan.
- 18Press the mixture firmly into the bottom of a 9-inch springform pan.
- 19Bake for 8-10 minutes, then set aside to cool.
- 20Bake for 8-10 minutes, then set aside to cool.
- 21Bake for 8-10 minutes, then set aside to cool.
- 22Beat the cream cheese and sugar together until smooth and fluffy.
- 23Beat the cream cheese and sugar together until smooth and fluffy.
- 24Beat the cream cheese and sugar together until smooth and fluffy.
- 25Add eggs one at a time, mixing after each addition.
- 26Add eggs one at a time, mixing after each addition.
- 27Add eggs one at a time, mixing after each addition.
- 28Mix in vanilla extract, sour cream and heavy cream until just combined.
- 29Mix in vanilla extract, sour cream and heavy cream until just combined.
- 30Mix in vanilla extract, sour cream and heavy cream until just combined.
- 31Pour the cheesecake filling onto the prepared crust, smoothing the top.
- 32Pour the cheesecake filling onto the prepared crust, smoothing the top.
- 33Pour the cheesecake filling onto the prepared crust, smoothing the top.
- 34Drop spoonfuls of the cooled strawberry sauce onto the cheesecake.
- 35Drop spoonfuls of the cooled strawberry sauce onto the cheesecake.
- 36Drop spoonfuls of the cooled strawberry sauce onto the cheesecake.
- 37Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- 38Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- 39Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.
- 40Garnish with strawberries.
- 41Garnish with strawberries.
- 42Garnish with strawberries.
Ingredients
- 1.5 cups fresh or frozen strawberries, hulled
- 1.5 cups fresh or frozen strawberries, hulled
- 1.5 cups fresh or frozen strawberries, hulled
- 0.25 cup granulated sugar
- 0.25 cup granulated sugar
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with water
- 1 tablespoon cornstarch mixed with water
- 1 tablespoon cornstarch mixed with water
- 1.5 cups graham cracker crumbs
- 1.5 cups graham cracker crumbs
- 1.5 cups graham cracker crumbs
- 0.33 cup granulated sugar
- 0.33 cup granulated sugar
- 0.33 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 0.5 cup unsalted butter, melted
- 0.5 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 24 ounces cream cheese, softened
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup granulated sugar
- 1 cup granulated sugar
- 3 large eggs
- 3 large eggs
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup sour cream
- 1 cup sour cream
- 0.25 cup heavy cream
- 0.25 cup heavy cream
- 0.25 cup heavy cream
Equipment
small saucepanimmersion blenderregular blender9-inch springform panlarge bowlstand mixerknifeskewerbaking dish
Tips
- Boil about 3-4 cups of water. Once boiled, pour it into a separate baking dish (I used a 13 x 9 baking dish but the size doesn't matter, we are just creating steam for the cheesecake)
- Place the water filled baking dish on the bottom rack of your oven and your cheesecake on the rack right above it (this will help prevent your cheesecake from cracking)
- Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
- Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
- Refrigerate for at least 6 hours, or overnight, for the best texture