Strawberry Cheesecake: An Elegant Treat

Description

This Strawberry Cheesecake is a decadent yet light dessert, featuring a creamy, smooth filling topped with fresh, juicy strawberries. The buttery graham cracker crust adds the perfect crunch, making this cheesecake an elegant treat for any special occasion or casual gathering. Its vibrant strawberry topping and silky texture will leave a lasting impression on your guests.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 1 tsp lemon zest (optional)

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar
• 2 tbsp water
• 1 tsp cornstarch (optional, for thicker syrup)

Optional Ingredients:

• Fresh mint leaves for garnish
• Whipped cream for topping

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated.
3. Press the mixture into the bottom of a greased 9-inch springform pan, creating an even layer.
4. Bake for 10-12 minutes until golden. Set aside to cool.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in sour cream, flour, and lemon zest (if using). Mix until fully combined and smooth.
4. Pour the cheesecake filling into the cooled crust, spreading it evenly.
5. Bake for 50-60 minutes, or until the center is just set (it may still jiggle slightly).
6. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
7. Afterward, refrigerate for at least 4 hours, or preferably overnight, to set completely.

3. Prepare the Strawberry Topping:

1. In a small saucepan, combine sliced strawberries, sugar, and water. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
2. For a thicker syrup, mix cornstarch with a little cold water and add it to the strawberry mixture, cooking for another 2 minutes until thickened.
3. Remove from heat and let cool completely before spooning it over the chilled cheesecake.

4. Serve:

1. Once the cheesecake has cooled and set, spread the strawberry topping evenly on top.
2. Garnish with fresh mint leaves and a dollop of whipped cream, if desired.
3. Slice and enjoy!

Tips for Success

• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• For a smoother, silkier cheesecake, use a water bath (placing the pan in a larger pan filled with water while baking) to prevent cracks.
• To prevent the crust from becoming soggy, bake it before adding the filling and let it cool completely before filling with cheesecake batter.

Recommendations

• Pair this cheesecake with a glass of champagne or a fruity dessert wine for a special touch.
• For a variation, you can replace the strawberry topping with fresh raspberries, blueberries, or a mixed berry compote.

Nutrition (per slice, approx., based on 12 servings):

• Calories: 350
• Protein: 5g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 2g
• Sugars: 30g