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    Strawberry Cheesecake - RecipeTin Eats

    Uploaded by

    Mykovos
    This recipe is for a light and creamy strawberry cheesecake topped with a strawberry sauce. The cheesecake has a biscuit base made from crushed cookies and butter. The filling is made by beating cream cheese, flour, sour cream, sugar, lemon zest and eggs. It is poured on the biscuit base and baked. Once cooled, it is topped with a homemade strawberry sauce made from simmered strawberries, sugar, lemon juice and thickened with cornstarch.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Strawberry Cheesecake - RecipeTin Eats

    Uploaded by

    Mykovos
    148 views3 pages
    This recipe is for a light and creamy strawberry cheesecake topped with a strawberry sauce. The cheesecake has a biscuit base made from crushed cookies and butter. The filling is made by beating cream cheese, flour, sour cream, sugar, lemon zest and eggs. It is poured on the biscuit base and baked. Once cooled, it is topped with a homemade strawberry sauce made from simmered strawberries, sugar, lemon juice and thickened with cornstarch.

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    Strawberry cheesecake

    Original Title

    Strawberry Cheesecake _ RecipeTin Eats

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    This recipe is for a light and creamy strawberry cheesecake topped with a strawberry sauce. The cheesecake has a biscuit base made from crushed cookies and butter. The filling is made by beating cream cheese, flour, sour cream, sugar, lemon zest and eggs. It is poured on the biscuit base and baked. Once cooled, it is topped with a homemade strawberry sauce made from simmered strawberries, sugar, lemon juice and thickened with cornstarch.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    148 views3 pages

    Strawberry Cheesecake - RecipeTin Eats

    Uploaded by

    Mykovos
    This recipe is for a light and creamy strawberry cheesecake topped with a strawberry sauce. The cheesecake has a biscuit base made from crushed cookies and butter. The filling is made by beating cream cheese, flour, sour cream, sugar, lemon zest and eggs. It is poured on the biscuit base and baked. Once cooled, it is topped with a homemade strawberry sauce made from simmered strawberries, sugar, lemon juice and thickened with cornstarch.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Strawberry Cheesecake

    Recipe video above. A light-yet-rich cheesecake, creamy but not dense-creamy


    like New York cheesecake. Topped with the most utterly incredible Strawberry
    Sauce topping - it's a match made in heaven! Don't be daunted by the number of
    steps - they are straightforward, I've just broken it down. Watch the video!

    Prep Time Cook Time Total Time


    30 mins 55 mins 1 hr 25 mins
    4.91 from 22 votes

    Course: Cakes, Dessert Keyword: Strawberry Cheesecake Servings: 12


    Calories: 489kcal Author: Nagi

    Ingredients
    Cheesecake Biscuit Base:
    200 g Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
    120 g / 8 tbsp unsalted butter , melted

    Cheesecake Filling:
    1 lb / 500g cream cheese , softened (Note 2)
    2 tbsp plain flour (all purpose flour)
    1 tsp vanilla extract
    1/2 cup / 125g sour cream (full fat, sub sour cream)
    1 1/2 cups (330g) caster sugar (superfine sugar)
    Zest of 1 lemon
    3 eggs , at room temperature

    Strawberry Topping for Cheesecake:


    500 g / 1 lb strawberries , half diced and half halved
    2 tbsp lemon juice OR water (Note 3)
    1/2 cup (110g) white sugar
    1/2 tsp vanilla extract
    1 1/2 tsp cornflour/cornstarch mixed with 2 tbsp water

    Instructions
    Preparation:
    1. Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
    2. Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), 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, see photos in post and video.
    3. Butter and line the side of the pan.

    Cheesecake Biscuit Base:


    1. Break up biscuits roughly by hand and place in a food processor.
    2. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
    3. Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
    4. 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:
    1. Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
    2. Add flour, beat until just combined (10 sec).
    3. Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
    4. Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not
    want to aerate the batter.
    5. Pour into prepared crust.
    6. 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.
    7. Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the
    pan.
    8. Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake
    off the paper.

    Strawberry Topping for Cheesecake:


    1. Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer
    over medium heat.
    2. Simmer for 10 minutes until strawberries breakdown.
    3. Add cornflour and stir - it will thicken quickly.
    4. Add halved strawberries and cook for 1 minute to soften.
    5. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
    6. Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a
    tiny touch of water (be careful!).
    7. Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so
    they are facedown. Refrigerate 2 hours+.
    8. Slice and serve with remaining Strawberry Sauce!

    Notes
    1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. Australia: Arnott's Marie
    Crackers, Arrowroot and Nice are ideal, I've made it with all these.US: Use 28 squares / 14 full sheets, yes
    I measured it with my last Graham Cracker packet I brought back from my last trip.UK: Digestives are
    ideal, I LOVE digestives!

    The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It's
    delicate when uncooked but once the filling is cooked, it becomes much more stable.

    2. Cream Cheese - In the UK and some parts of Europe, block cream cheese isn't available. If you can
    only get spreadable cream cheese in tubs (softer than block), skip the sour cream.

    3. Lemon Juice or Water - Depends on sweetness of strawberries. If they aren't that sweet, use water
    instead.

    4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it,
    there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the
    crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.

    5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can.

    6. Cool in oven: This helps stop the surface from cracking.


    7. Strawberry topping should be like jam consistency, not a set jelly. It should ooze slightly when cut.

    8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to
    most of the rest of the world). I have made this recipe using both US and Australian measures, using
    Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier
    because the biscuit doesn't crush to a fine sand like Marie Crackers do. Both are delicious!

    9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting
    denser but still really fab, most people wouldn't notice a difference! Ideal to top the day or or day before.
    After 2 to 3 days, the top does start to "sweat" but it's not very noticeable.

    Nutrition
    Calories: 489kcal | Carbohydrates: 55g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 114mg |
    Sodium: 284mg | Potassium: 184mg | Fiber: 1g | Sugar: 41g | Vitamin A: 945IU | Vitamin C: 24.6mg |
    Calcium: 80mg | Iron: 1.4mg

    Another great recipe by www.recipetineats.com

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