“Indulge in a symphony of flavors with our Divine Strawberry Bliss Cheesecake recipe. Picture a velvety smooth cheesecake nestled atop a golden graham cracker crust, adorned with a luscious strawberry topping that bursts with fruity sweetness. This delightful dessert is a celebration of spring’s bounty, offering a perfect balance of creamy richness and refreshing tanginess. Join us on a culinary journey as we guide you through creating this heavenly masterpiece that will captivate your taste buds and enchant your senses.”
INGREDIENTS:
- For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted - For the filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 4 large eggs
– 1/4 cup sour cream
– 1/4 cup heavy cream - For the strawberry topping:
– 2 cups fresh strawberries, sliced
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch
– 2 tbsp water
PROCEDURE:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until creamy.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until the mixture is smooth and creamy.
- Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
Garnishing or Visualizing:
- In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften.
- In a small bowl, mix cornstarch and water until smooth. Stir the cornstarch mixture into the strawberry mixture and cook until thickened, stirring constantly.
- Remove from heat and let the strawberry topping cool completely. Spread it over the chilled cheesecake just before serving.
- Garnish with additional fresh strawberries if desired.
ENJOY! YOUR YUMMY STRAWBERRY CHEESECAKE IS READY!
NOTES AND TIPS:
- Make sure all your ingredients are at room temperature for a smoother cheesecake batter.
Avoid overmixing the batter to prevent cracks on the surface of the cheesecake.
Use a water bath (bain-marie) to prevent the cheesecake from cracking while baking.
Allow the cheesecake to cool gradually in the oven with the door closed to prevent it from sinking or cracking.
For a creamier texture, use full-fat cream cheese and sour cream.
Customize your cheesecake by adding lemon zest or almond extract to the filling for extra flavor.
Store any leftovers in the refrigerator, tightly covered, for up to 5 days.