Strawberry Cheesecake

Happy Memorial Day everyone.  Today, I am sharing my recipe for cheesecake.  It is filled with strawberries and topped with a delicious homemade strawberry topping.

I hope you give this recipe a try.  I just made it yesterday for my niece Neomi who celebrated her 14th birthday.  It is her favorite.  I hope you enjoy it.




Filling:

  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 sm. spoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon of pure vanilla extract
  • 1 sm. spoon of corn starch
  • 1 cup of chopped strawberries 
  • 1 Large Strawberry and mint for decorating
 

Strawberry Sauce:

  • 2 cups fresh strawberries, sliced
  • 1 Tbsp seedless strawberry jam
  • ⅓ cup sugar
  • ½ tsp pure vanilla extract

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
 
 

Directions

Preheat the oven to 325 degrees F.
 
For the Filling:
 
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
 
Add sour cream, lemon zest, lemon juice, chopped strawberries and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into pan and smooth the top with a spatula.
 
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes to an hour. Depending on your oven.  (The cheesecake will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours or over night.
 
Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread the Strawberry Topping over the surface.  Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
 
 
 
 

Comments

  1. Beautiful cheesecake and it has the soul of Spring!
    Lovely! Thank you for the recipe.

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  2. Mmm, yum! One of my favourite desserts, Janet! Pretty presentation too. Thanks for sharing and coming for tea. Hope your week is lovely.

    Blessings,
    Sandi

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  3. Oh my goodness I soooooooooooooo just drooled all over my keyboard - wow does that look GREAT! Strawberry cheesecake is my very favorite dessert of all time and yours looks wonderful- definitely need to make this. Thanks for sharing your special recipe!!

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  4. Look delicious! Anything to do with cheesecake and I'm in! Thank you for the recipe. :) Wonderful summertime dessert

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  5. Oh Janet, I wish I could cut a slice for myself! Your cheesecake looks dee-lish!!

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  6. Strawberry cheesecake is always a hit in our house. :)

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  7. Hi! Nice to meet you! This recipe looks fantastic, thank you so much for sharing it. Please stop by and share on our Brag About It Tuesday Party.

    ~~ Thanks, Sharon & Denise

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  8. Oh I bet that is one delicious cheesecake!

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  9. What a wonderful birthday cake! I think I'll make this for Father's Day - all will appreciate this wonderful cheesecake - I do appreciate you sharing with A Return to Loveliness,
    Kathy

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