Yara's Oven Delighs: Whisking up Delights

Indulge your taste buds in the divine symphony of flavors with our exquisite Strawberry Cheesecake recipe. This delectable dessert is a perfect blend of velvety creaminess and the natural sweetness of ripe strawberries. Follow our easy-to-follow recipe and pro tips to create a masterpiece that will leave everyone craving for more.

Nutrition Facts (per serving):

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Total Carbohydrates: 35g
• Sugars: 22g

Prep Time: 20 minutes
Cook Time: 1 hour and 30 min
Chill Time: 4 hours

For the Crust:

• 2 ¼ cups graham cracker crumbs (270 g)
• 3 tablespoons light brown sugar
• 5 tablespoons unsalted butter melted (70 g)

For the Filling:

• 3 blocks cream cheese room temperature (227g)
• 1 1/4 cups granulated sugar (250 g)
• 1/2 cup sour cream room temperature (120 g)
• 2 teaspoons lemon zest
• 2 teaspoons vanilla
• 3 large eggs room temperature, lightly beaten

For the Topping:

•  Fresh strawberries halved and divided (900g)
• 1/2 cup granulated sugar (100g)
• 2 teaspoons vanilla
• 2 teaspoons cornstarch (20g)
• 3/4 cup water (180ml)

Instructions:

For the Crust:

1. Combine graham cracker crumbs and sugar and melted butter in a bowl.
2. Press the mixture into the bottom of a springform pan to create an even crust.
3. Chill the crust in the refrigerator while preparing the filling.

For the Filling:

1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, beat the cream cheese until smooth.
3. Add sugar and continue to beat until well combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated.
5. Mix in vanilla extract, sour cream, until the batter is smooth and creamy but not too much we don’t want to much air in the batter.

Assembling and Baking:

1. Pour the cream cheese mixture over the chilled crust in the springform pan.
2. Smooth the top with a spatula for an even surface.
3. Bake in the preheated oven for 1 hour or until the center is set, i like to put a small bowl of water beside the cheesecake while it cooks, so the cheesecake won’t rise too much.
4. Allow the cheesecake to cool in the oven with the door ajar.
5. Refrigerate for at least 4 hours or overnight before serving.

For the topping:

In a medium saucepan, combine 1 pound of strawberries, water, and sugar. Sprinkle with cornstarch and stir to combine.

Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are broken down and continue to cook until the sauce has thickened.

Remove from the heat and stir the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until lukewarm.

When ready to serve, transfer the cheesecake to a serving plate and top with the cooled strawberry sauce.

Pro Tips:

• Use room temperature cream cheese for a smoother batter.
• Avoid overmixing the batter to prevent cracks in the cheesecake.
• Fresh, ripe strawberries will add the perfect burst of flavor.

Enjoy the rich, creamy indulgence of our Strawberry Cheesecake and share the sweetness with your loved ones! 🍓🍰 #StrawberryCheesecake #HomemadeDessert #SweetIndulgence