Description
Strawberry Cream Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the Cheesecake Layer:
500g (16 oz) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Topping:
2 cups fresh strawberries, halved
1/2 cup strawberry jam (optional: warm for glaze effect)
White chocolate chips or curls for garnish
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Instructions:
1. Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
2. Make the Cheesecake Layer:
In a large bowl, beat the cream cheese and sugar together until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Pour the cheesecake mixture over the cooled crust.
3. Bake the Cheesecake:
Place the springform pan in a water bath to prevent cracking.
Bake for 45-50 minutes or until the center is just set.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
Refrigerate for at least 4 hours or overnight.
4. Add the Topping:
Arrange the fresh strawberry halves on top of the cheesecake.
Drizzle with warmed strawberry jam for a shiny glaze.
Sprinkle white chocolate chips or curls on top for an elegant finish.
5. Serve and Enjoy:
Remove the cheesecake from the springform pan carefully.
Slice and serve chilled.
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Tips:
Use room-temperature cream cheese for a smoother filling.
For extra flavor, add a tablespoon of lemon juice to the cheesecake batter.
Customize with seasonal fruits or additional toppings like crushed nuts.
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Step-by-Step Guide
Follow this detailed guide for a flawless cheesecake. First, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a lump-free batter. When making the crust, press the crumb mixture firmly and evenly into the pan using the bottom of a glass. For the filling, beat the cream cheese and sugar on medium-low speed to avoid incorporating too much air, which can cause cracks. The water bath is crucial: wrap the bottom of your springform pan in heavy-duty aluminum foil to prevent leaks, then place it in a larger roasting pan filled with about an inch of hot water before baking. After the initial cool-down in the oven, run a knife around the edge of the cheesecake to release it from the pan, which helps prevent further cracking as it chills and contracts.
Serving Suggestions
Serve each chilled slice on its own for a classic presentation. For a restaurant-style plate, add a dollop of freshly whipped cream and a mint leaf. Pair with a glass of dessert wine like Moscato or a sparkling Prosecco. For a summer gathering, serve alongside a small scoop of vanilla bean ice cream or a drizzle of dark chocolate sauce to complement the strawberries and white chocolate.
How-to Summary
In summary, create this dessert by: 1) Mixing and baking a buttery graham cracker crust. 2) Blending a smooth cream cheese, sugar, egg, and sour cream filling. 3) Baking the filled cheesecake in a water bath for even, crack-free cooking, followed by a slow cool. 4) Chilling it thoroughly. 5) Topping with fresh strawberries, a glossy jam glaze, and white chocolate garnish before serving.
Frequently Asked Questions
- Can I use frozen strawberries? It’s best to use fresh for the topping to avoid excess moisture making the cheesecake soggy. If necessary, thaw and thoroughly drain frozen berries, patting them dry before arranging.
- How do I store leftovers? Cover the cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
- Can I make this without a springform pan? A 9-inch deep-dish pie plate can work, but removing slices cleanly will be more challenging.
- Why did my cheesecake crack? Cracks are often caused by overmixing (adding too much air), overbaking, or cooling too quickly. The water bath and gradual cooling process outlined in the guide are your best defenses.
- Can I freeze this cheesecake? Yes. Freeze the un-topped, chilled cheesecake whole or in slices, wrapped tightly in plastic and foil, for up to 2 months. Thaw overnight in the fridge before adding toppings and serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Skipping the water bath, which often results in a cracked surface.
- Overbaking; the center should still have a slight jiggle when you remove it from the oven.
- Adding the topping before the cheesecake is fully chilled, causing the strawberries to slide.
- Not letting the crust cool before adding the filling, which can make it soggy.
Conclusion
This Strawberry Cream Cheesecake is a stunning dessert that balances a rich, creamy filling with the bright freshness of strawberries. By following the detailed steps and avoiding common pitfalls, you can create a professional-quality cheesecake at home. Its elegant appearance makes it perfect for special occasions, while its irresistible flavor guarantees it will be a crowd-pleaser. Remember, patience during the cooling and chilling stages is the secret ingredient to a perfect slice.