Strawberry Cheesecake

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Introduction:
Strawberry Cheesecake is a classic dessert that combines a rich and creamy cheesecake base with a sweet and tangy strawberry topping. Perfect for any occasion, this dessert is a crowd-pleaser with its delightful blend of flavors and beautiful presentation. This recipe ensures a smooth, velvety cheesecake with a vibrant strawberry topping that is sure to impress.

Ingredients Quantities:

For the Crust:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8-ounce) packages (900g total) cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) heavy cream
  • 4 large eggs, room temperature

For the Strawberry Topping:

  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup (60ml) water

Optional Additions:

  • Whipped cream for serving
  • Fresh mint leaves for garnish

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or a flat-bottomed glass to smooth the crust.
  • Bake the crust for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
  • Add the sugar and vanilla extract, and beat until well combined.
  • Add the sour cream and heavy cream, and mix until smooth.
  • Add the eggs, one at a time, beating well after each addition. Make sure not to overmix to avoid incorporating too much air.

3. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  • Place the springform pan in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
  • Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
  • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.

4. Prepare the Strawberry Topping:

  • In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften, about 5 minutes.
  • In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the strawberries and cook for another 2-3 minutes, or until the sauce thickens.
  • Remove from heat and let the strawberry topping cool completely.

5. Assemble the Cheesecake:

  • Remove the cheesecake from the springform pan and place it on a serving plate.
  • Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.

Tips for Success:

  • Make sure all your ingredients are at room temperature to ensure a smooth batter.
  • Avoid overmixing the batter to prevent cracks in the cheesecake.
  • Use a water bath to help the cheesecake bake evenly and prevent cracking.

Nutritional Estimate:
(Per Serving, based on 12 slices)

  • Calories: 470
  • Fat: 31g
  • Saturated Fat: 18g
  • Cholesterol: 160mg
  • Sodium: 350mg
  • Carbohydrates: 39g
  • Fiber: 1g
  • Sugars: 31g
  • Protein: 7g

Recommendation:
Strawberry Cheesecake is best enjoyed chilled. Serve it with a dollop of whipped cream and a sprig of fresh mint for an extra touch of elegance. This dessert can be made a day ahead, making it perfect for entertaining. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy this delightful dessert that beautifully combines the creamy richness of cheesecake with the fresh, fruity flavor of strawberries!

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