Strawberry Cheesecake
This cheesecake takes a little more time and effort but is worth every bit of the energy you invest in making this dessert. Just remember to give enough time for it to chill overnight so it has time to set well.
Ingredients
- Crust:
- 1 1/2 cups flour
- 1 Tablespoon sugar
- 1 teaspoon grated lemon peel
- 1/2 cup cold butter cubed
- FILLING:
- 32 ounces softened cream cheese
- 1 1/3 cups sugar
- 2 Tablespoons flour
- 2 Tablespoons heavy whipping cream
- 4 lightly beaten eggs
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 cup pureed fresh strawberries divided
- 8-10 drops food coloring optional - I did not use
Instructions
- CRUST:
- Grease a 9-inch springform pan.
- For the crust, combine flour, sugar and lemon peel, then cut in the butter until it is crumbly.
- Pat the dough onto the bottom and up about 1 inch on the sides of the springform pan.
- Using double layers of heavy-duty foil, wrap the foil around the pan and put it on a baking sheet.
- BAKE at 325 for 15-20 minutes or until it is done. Cool.
- FILLING:
- Using a large bowl, beat the cream cheese, sugar and flour until smooth.
- Beat in the cream. Add eggs, beating on low speed just until combined.
- Stir in lemon juice and vanilla.
- Pour 2 1/2 cups batter into a bowl and set it aside.
- Stir 3/4 cup pureed strawberries (and optional food coloring) into the rest of the batter.
- Put this mixture into the crust.
- Put the springform pan on a large tray or baking pan and add 1 inch of hot water to the tray or pan.
- BAKE for 35 minutes.
- Remove from oven and carefully put the rest of the batter over the bottom layer.
- Spoon the remaining pureed strawberries over the batter in circles.
- Using a knife, carefully cut through the TOP layer and swirl the berries.
- BAKE 40-50 minutes longer or until the center is set.
- Remove the springform pan from over and the water/tray/pan.
- COOL on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen.
- COOL 1 hour longer.
- REFRIGERATE overnight