The main reason I am sharing this strawberry cheesecake recipe with you is because, what are you really supposed to do with a huge carton of strawberries from Costco? You can only eat so many strawberries by yourself before you feel like you may turn into one. So, I baked this cheesecake this week, shared it with some friends, and it lasted about two days. Now, that's what I like to see. This dessert speaks for itself. Yes, it does take some time to put together but it makes for a beautiful presentation when it's done.
Well, you know what they say, when life hands you a bundle of strawberries make strawberry cheesecake. Or something like that:)
Strawberry Cheesecake
adapted from Emeril's New York Cheesecake Recipe
Crust:
1 3/4 cup graham cracker crumbs
2 Tablespoons sugar
5 Tablespoons butter
- Preheat oven to 350 degrees. Press crust mixture into 9inch springform pan. Bake for 5-8 minutes and cool completely. Spray sides of pan with nonstick cooking spray.
Cheesecake:
2 lbs cream cheese
1 1/4 cup sugar
1 whole lemon zested
1 whole orange zested
2 teaspoons vanilla
4 eggs
2/3 cup sour cream
3 Tablespoons flour
- Beat softened cream cheese until smooth. Beat in sugar, zests, and vanilla until combined. Add eggs one at a time and beat well after each addition. Beat in sour cream and flour until cream cheese mixture is nice and smooth. Pour into springform pan. Bake for about 50 minutes. Top and bake for 5 more minutes with sour cream topping, if desired.
Sour Cream Topping:
from Taste of Home, Strawberry Cheesecake Recipe
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
- Mix together and top on cheesecake, bake cheesecake for 5 more minutes.
Strawberry Glaze:
adapted from Taste of Home, Strawberry Cheesecake Recipe
1/4 cup water
2 Tablespoons cornstarch
1 (12 oz) jar of strawberry jam
3 Tablespoons of lemon juice
1 teaspoon vanilla
-In a small saucepan, combine water and cornstarch. Add strawberry jam and cook over medium heat until melted and smooth. Take off heat and add lemon juice, vanilla. When cheesecake is completely cooled, top with strawberries and pour the glaze over the strawberries. Refrigerate until cheesecake is set.
Crust:
1 3/4 cup graham cracker crumbs
2 Tablespoons sugar
5 Tablespoons butter
- Preheat oven to 350 degrees. Press crust mixture into 9inch springform pan. Bake for 5-8 minutes and cool completely. Spray sides of pan with nonstick cooking spray.
Cheesecake:
2 lbs cream cheese
1 1/4 cup sugar
1 whole lemon zested
1 whole orange zested
2 teaspoons vanilla
4 eggs
2/3 cup sour cream
3 Tablespoons flour
- Beat softened cream cheese until smooth. Beat in sugar, zests, and vanilla until combined. Add eggs one at a time and beat well after each addition. Beat in sour cream and flour until cream cheese mixture is nice and smooth. Pour into springform pan. Bake for about 50 minutes. Top and bake for 5 more minutes with sour cream topping, if desired.
Sour Cream Topping:
from Taste of Home, Strawberry Cheesecake Recipe
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
- Mix together and top on cheesecake, bake cheesecake for 5 more minutes.
Strawberry Glaze:
adapted from Taste of Home, Strawberry Cheesecake Recipe
1/4 cup water
2 Tablespoons cornstarch
1 (12 oz) jar of strawberry jam
3 Tablespoons of lemon juice
1 teaspoon vanilla
-In a small saucepan, combine water and cornstarch. Add strawberry jam and cook over medium heat until melted and smooth. Take off heat and add lemon juice, vanilla. When cheesecake is completely cooled, top with strawberries and pour the glaze over the strawberries. Refrigerate until cheesecake is set.
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