Strawberry Cheesecake

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Baking and Pastries, Desserts, Recipes

Strawberry Cheesecake is a classic dessert that balances the richness of cream cheese with the sweet and tartness of fresh strawberries. It’s a delightful treat that’s worth trying because it’s not only visually appealing but also offers a symphony of flavors with every bite.

Ingredients:

For the crust:

  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup of granulated sugar
  • 1/2 cup of unsalted butter, melted

For the filling:

  • 2 cups of cream cheese, at room temperature
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 4 large eggs
  • 1/2 cup of sour cream

For the strawberry topping:

  • 2 cups of fresh strawberries, hulled and sliced
  • 1/2 cup of strawberry jelly or preserves
  • Fresh whole strawberries for garnish

Now that you have your ingredients ready, let’s put them together to create your very own delicious strawberry cheesecake. It’s easier than you think!

Instructions:

  1. Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
  2. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and beat until combined. Add eggs one at a time, beating just until blended after each addition. Fold in sour cream.
  3. Pour the filling over the crust in the springform pan. Bake for 55-60 minutes or until the center is almost set. Turn off the oven, open the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour.
  4. While the cheesecake is cooling, prepare the strawberry topping. In a saucepan, warm the strawberry jelly over low heat until it becomes runny. Toss the sliced strawberries in the jelly to coat them.
  5. After the cheesecake has cooled, arrange the coated strawberry slices on top of the cheesecake and place whole strawberries in the center for garnish.
  6. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely before serving.

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