Prize Winning Cheesecake with Strawberries
May 05, 2010
Prize Winning Cheesecake with Strawberries
Download Prize Winning Cheesecake with Strawberries recipe This is my favorite classic cheesecake recipes. It’s a combination
of several favorite elements from a variety of sources. I love the buttery
crunch of Lorna Doone cookies, but feel free to use the traditional graham
crackers. I think the mascarpone cheese gives a softer texture to the
cheesecake, but all cream cheese will work just fine. For shortbread crust For cheesecake 1 tsp. lemon zest 2 Tablespoons freshly
squeezed lemon juice Make crust: Make cheesecake: Set the cheesecake pan into a roasting pan, and add enough water
to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a
325° F oven for approximately one hour or until the cake is set, but still a
bit wobbly in the center and the top is golden brown. Turn off oven and prop
open oven door slightly; allow cake to continue to cool in water bath for 45-60
minutes. Remove the cake from the roasting pan and place on a wire rack. Heat oven to 425 degrees. Sour Cream Topping: 1 pt. sour cream 1/3 c. sugar 2 tsp. vanilla Blend until smooth. Pour
over the cheesecake and return to 425 degree oven for 5 minutes until sour
cream is set. Cool on rack for at least 2 hours. To Serve: Arrange whole fresh
strawberries around edge of cheesecake and let cake stand at room temperature
for 20 minutes. Serve with Strawberry Topping. Strawberry Topping 2 pounds fresh strawberries,
cleaned, hulled, and cut lengthwise into 1/4-to 1/8-inch slices 1/2 cup granulated sugar Pinch table salt 1 cup strawberry jam
(about 11 ounces) 2 tablespoons lemon juice
from 1 lemon Instructions 1. Toss berries, sugar,
and salt in medium bowl; let stand until berries have released juice and sugar
has dissolved, about 30 minutes, tossing occasionally to combine. 2. Process jam in food
processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam
to simmer over medium-high heat; simmer, stirring frequently, until dark and no
longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over
strawberries and stir to combine. Let cool, then cover with plastic wrap and
refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a
portion of topping over each slice of cheesecake.
1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground Lorna Doone cookies
2 pounds cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
½ cup heavy cream
Using an electric mixer, cream the butter and sugar together on medium high
speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend
for 3-4 seconds until fully incorporated. Press the mixture evenly into the
bottom of a 9-inch springform pan. Bake the crust at 350° F for 20-25 minutes,
or until golden brown. Allow the crust to cool completely. When cool, wrap the
outside of pan with 2 large sheets of aluminum foil and set in a roasting pan.
Using an electric mixer, beat the cream cheese until light and smooth. Add the
mascarpone cheese and sugar and continue to beat on medium speed about 3
minutes. Add the eggs one at a time, scraping bowl. Blend in the vanilla, lemon
zest and juice; add the heavy cream and mix just until incorporated. Pour
mixture into the cooled crust.
Even just by looking at the picture, you'll be sure that it'll be the cheesecake that you won't regret eating. Back in to my childhood in Lakeland, my mother bakes a lot of cakes to sell at the neighborhood to help the family financially, and I am her taster. Also, there are times that she bakes cakes that are especially for me, as a reward for my accomplishments, especially when I soldiered through the extraction of my wisdom tooth by the dentist.
Posted by: Sal Casley | March 24, 2011 at 09:19 PM