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Strawberry Cheesecake


Strawberry Cheesecake



Strawberry Cheesecake is a ageless dessert that combines the wealthy, rich surface of cheesecake with

the sweet, tart flavor of new strawberries. Culminate for any event, this dessert is beyond any doubt to

inspire. Here’s how to make a classic strawberry cheesecake from scratch.




For the Crust:

• 1 1/2 mugs graham wafer crumbs

• 1/3 container unsalted butter, melted

• 1/4 glass granulated sugar


For the Filling:

• 4 (8 oz) bundles cream cheese, softened

• 1 container granulated sugar

• 1 teaspoon vanilla extract

• 4 expansive eggs


• 2/3 container acrid cream

• 2/3 glass overwhelming cream

For the Strawberry Topping:

• 2 mugs new strawberries, hulled and halved

• 1/2 glass granulated sugar (alter based on sweetness of strawberries)


• 1 tablespoon cornstarch

• 1/4 container water

• 1 teaspoon lemon juice

Strawberry Cheesecake


Strawberry Cheesecake new york times recipes



Prepare the Crust:

1. Mix graham saltine scraps, dissolved butter, and sugar in a bowl until well combined.

2. Press the blend into the foot of a 9-inch springform skillet, shaping a tight, indeed layer.


3. Chill the hull in the fridge whereas planning the filling.

Make the Filling:

1. Preheat stove to 325°F (160°C).

2. Beat relaxed cream cheese in a expansive blending bowl until smooth. Include sugar and vanilla

extricate, blending until well combined.

3. Incorporate eggs one at a time, blending on moo speed and scratching down the sides of the bowl

after each addition.

4. Mix in acrid cream and overwhelming cream until the filling is smooth and well combined.

5. Pour the filling over the chilled outside, smoothing the best with a spatula.

Bake the Cheesecake:

1. Bake in the preheated stove for 55-60 minutes or until the edges are set but the center is still

somewhat wobbly.

2. Turn off the broiler, open the entryway somewhat, and let the cheesecake cool interior for 1 hour to

avoid cracks.

3. Chill the cheesecake in the fridge for at slightest 4 hours, ideally overnight.

Prepare the Strawberry Topping:

1. Combine sugar, cornstarch, water, and lemon juice in a pot over medium warm. Mix until the blend

is clear and thickened.

2. Add divided strawberries to the pot, tenderly hurling to coat them in the glaze.

3. Cool the blend marginally some time recently spooning over the chilled cheesecake.


• Release the cheesecake from the springform skillet by running a cut around the edges and at that

point opening the clasp.

• Top the cheesecake with the strawberry topping fair some time recently serving.


• Water Shower: For an indeed more velvety surface, prepare the cheesecake in a water shower by

wrapping the exterior of the springform skillet in aluminum thwart and setting it in a bigger dish filled

with hot water.

• Decoration: For a more expand introduction, embellish the cheesecake with entire strawberries and

mint leaves.

Enjoy your hand crafted strawberry cheesecake, a wonderful mix of rich cheese, fresh hull, and

succulent strawberries that’s culminate for celebrating any uncommon event or essentially reveling in

a scrumptious treat.

For more recipes click here

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