Cheesecake: Strawberry by grizzlybiscuit

[BakerAunt]

CHEESE CAKE: STRAWBERRY
Submitted by grizzlybiscuit on December 26, 2005 at 1:04 pm

Most fruit flavored cheese cakes seem to end up being a plain ol' cake with some strawberries thrown on top. This has a fresh puree folded in throughout!

Step 1:
You will need:
1 small roast pan or cookie sheet with a lip on it that a 9" springform pan will fit in sitting flat
From a 12" roll of heavy duty aluminum foil tear off about a 2 foot long piece & fold it in half lengthwise to wrap around the sides of the springform pan and crimp underneath.
A piece foil, 1 foot square, folded in half and then in half again (for the center of the bottom underneath the springform pan)--all to keep water from seeping in.

Step 2
8oz graham cracker crumbs
3 oz. sugar
3 oz. melted butter

Mix thoroughly until smooth, line the bottom of a 9" springform pan, and bake in a 350 oven for about 7 minutes. Set aside to cool.

You may have some of the crust mixture left over; just save it in the freezer for next time!

Step 3
3 x 8oz cream cheese (Phily)
6 oz. white granulated sugar
1/2 cup sour cream
3 whole large eggs
2 yolks
zest and juice from 1 large lemon
1/4 tsp. salt
1 Tbs. vanilla extract
6 oz. fresh strawberries (rinsed and hulled)
1/3 cup white sugar
salt to taste
2 Tbs. lemon juice ( juice from 1 large lemon) to taste

Cream the cream cheese and sugar. Add whole eggs & the yolks, one at a time. Then fold in the lemon zest, sour cream, vanilla extract, and salt.

Mix half the strawberries in a blender until almost smooth, and chop fairly fine the other half. Then fold all into the batter.

Now place the roast pan in the oven on the center rack, and then fill your springform pan with batter about 7/8 of the way up and place it in the roast pan. Now add enough water to fill the roast pan about a 1/3 of the way up the sides of the springform.

Bake at 325 for approximately 1 hour, or until an internal temperature of 155-160 is reached, or it jiggles just slightly in the center.

Shut off the oven & keep the door ajar with a wooden spoon for another 45 minutes to cool.

Slowly. move a small knife around the inside edge of the springform pan and then place the cheesecake on a rack to cool for 2 hours.

Then put it in the fridge overnight to cool completely

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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