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Strawberry Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup (160ml) sour cream
- 2/3 cup (160ml) heavy cream
For the Strawberry Topping:
- 1 lb (450g) fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup (120ml) water
- 1 teaspoon lemon juice
Instructions:
Make the Crust:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
- Form the Crust:
- Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down firmly and evenly.
- Bake:
- Bake the crust for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:
- Beat the Cream Cheese:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add Sugar and Vanilla:
- Gradually add the granulated sugar and vanilla extract, beating until well combined.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Add Sour Cream and Heavy Cream:
- Mix in the sour cream and heavy cream until the mixture is smooth and well combined.
- Pour into Crust:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake:
- Bake the cheesecake for about 55-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and just beginning to brown.
- Cool:
- Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
Make the Strawberry Topping:
- Cook the Strawberries:
- In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice. Stir to combine.
- Heat the Mixture:
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Continue to cook for 1-2 minutes, then remove from heat and let it cool completely.
Assemble the Cheesecake:
- Top with Strawberries:
- Once the cheesecake is fully chilled, spoon the strawberry topping over the top of the cheesecake. Spread it evenly and allow some of the topping to drizzle down the sides.
- Garnish:
- Optionally, garnish with additional fresh strawberries on top.
- Serve:
- Slice and serve your delicious strawberry cheesecake!
Enjoy this delightful and creamy strawberry cheesecake with a luscious strawberry topping!