Prep Time | Cook Time | Rest Time | Difficulty | Servings |
---|---|---|---|---|
20 minutes | 1 hour 15 minutes | 5 hours | Medium | 12 slices |
Best Occasion | Cuisine Origin | Baking Temperature | Dietary Considerations |
---|---|---|---|
Birthday, Special Occasion, Potluck | American | 350°F (180°C) | Vegetarian (can be made vegan with substitutions) |
Estimated Cost | Whole Cheesecake Price | Price per Slice |
---|---|---|
$15 | $30-$40 | $2.50-$3.50 |
Ingredients
For the crust:
- 3 cups of cookies (you can use tea biscuits, vanilla wafers, or digestive biscuits)
- 1/2 cup of granulated sugar
- 1/2 cup of melted butter
For the cheesecake filling:
- 2 (8-ounce) packages of cream cheese at room temperature
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 4 large eggs at room temperature
- 1/4 cup of cornstarch
- 1 cup of heavy cream
For the strawberry sauce:
- 1 cup of fresh strawberries, quartered
- 1/2 cup of granulated sugar
- 1 tablespoon of lemon juice
- 1 tablespoon of cornstarch
For the whipped cream (optional):
- 1 cup of heavy cream
- 1/2 teaspoon of vanilla extract
- 1/4 cup of powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 9-inch (23 cm) springform pan with parchment paper.
- Make the crust: Crush the cookies in a food processor until you have fine crumbs. In a medium bowl, combine the cookie crumbs with the sugar and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes and let cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla, lemon juice, and eggs one at a time, beating well after each addition. In a small bowl, whisk together the cornstarch. Add to the cream cheese mixture and mix until incorporated. Pour the mixture over the cooled crust.
- Make the strawberry sauce: In a medium saucepan, combine the strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened and the strawberries are soft, about 5 minutes. Let cool slightly.
- Decorate the cheesecake: Pour the strawberry sauce over the cheesecake filling and use a toothpick or knife to swirl. Bake for about 1 hour, or until the edges are set but the center is still slightly soft.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, let it cool completely in the refrigerator for at least 5 hours.
- Make the whipped cream (optional): Whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Decorate the cooled cheesecake with the whipped cream and fresh strawberries, if desired.
Tips
- Make sure to use cream cheese at room temperature for a smooth mixture.
- Use a springform pan for easy removal of the cheesecake.
- Let the cheesecake cool completely in the refrigerator before serving.
- For a gluten-free cheesecake, use gluten-free cookies.
- To freeze the cheesecake, bake it according to the instructions, let it cool completely, and wrap it in plastic wrap. The cheesecake can be frozen for up to 3 months.
Notes
- This recipe is for a 9-inch (23 cm) cheesecake. If you use a larger or smaller pan, the baking time may vary.
- The cheesecake can be decorated with other fresh fruits, such as raspberries or blueberries.
Nutrition Facts (per slice)
Nutrient | Amount per Serving |
---|---|
Calories | 490 |
Total Fat | 28g |
Saturated Fat | 16g |
Trans Fat | 0g |
Cholesterol | 160mg |
Sodium | 210mg |
Total Carbohydrate | 52g |
Dietary Fiber | 1g |
Sugar | 35g |
Protein | 7g |