Want to make a simple (but elegant!) improvement to traditional cheesecake? The remedy is this Strawberry Cheesecake. Simply heat strawberry preserves and lemon juice until thick and smooth, then brush the mixture over fresh strawberries on top of your gorgeous, chilled cheesecake. You’ll have a rich, creamy vanilla cheesecake that you’ll want to drizzle additional jam over each piece of.
apprehensive about baking cheesecakes? Never be! For added smoothness and creaminess, this filling contains a small amount of sour cream. Additionally, the likelihood of cracking will be much reduced if you allow it to cool in an unlit oven. Additionally, we recommend a water bath to aid in even more uniform baking. Put your springform pan inside a roasting pan, then bake one. Next, fill the springform pan halfway with hot water. I’m done now! Additionally, watch out not to overbake your cheesecake. Since it will continue to bake as it cools and become fully set, you still want a little bit of movement in the centre.
Have you prepared this dish? Please share your thoughts in the comments section.
INGREDIENTS
FOR THE CHEESECAKE
- 3 (8-oz. blocks) cream cheese, softened
- 1 c. granulated sugar
- 3 large eggs
- 1/4 c. sour cream
- 1 tsp. pure vanilla extract
- 1 tsp. lemon zest
- Sliced strawberries, for garnish
FOR THE CRUST
- 15 graham crackers, crushed
- 5 tbsp. butter, melted
- 2 tbsp. granulated sugar
- pinch of kosher salt
FOR THE SAUCE
- 1 c. strawberry preserves
- 2 tsp. water (or lemon juice)
DIRECTION
- Grease a 9″ springform pan with cooking spray and preheat the oven to 325 degrees.
- Create the cheesecake batter: Cream cheese and sugar should be mixed together in a sizable bowl using a hand mixer. After incorporating the eggs, sour cream, vanilla, and lemon zest are added.
- To make the crust, combine the butter, sugar, salt, and graham cracker crumbs and stir until well-combined. Cooking spray a 9″ springform pan, then press the graham mixture into the pan until it is tightly packed. Over the crust, pour the cheesecake batter.
- Bake for about 1 hour 10 minutes, or until the centre is just barely jiggly. After one hour of oven cooling, place the dish in the refrigerator to chill entirely, at least four hours or overnight.
- To make the glaze, mix the strawberry preserves and lemon juice in a small saucepan over medium heat. Up until the mixture is smooth, whisk continuously.
- After placing strawberries on top of the cheesecake, drizzle some glaze over them. Cut into wedges, then serve chilled.
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