Это предварительный просмотр рецепта "Sugared Strawberry Cheesecake".

Рецепт Sugared Strawberry Cheesecake
by AmyLovesCupcakes

Sugared Strawberry Cheesecake

A rich, fluffy cheescake in a sweet cookie crust topped with fresh strawberries, sweet cream, and sparkling sugar.

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Подготовка: США American
Приготовление: Порций: 12

Ингредиенты

  • Crust:
  • 1 ½ c crushed cookie crumbs
  • 1/3 c melted butter
  • Filling:
  • 4 8 oz blocks of cream cheese (softened)
  • 1 ¼ c sugar
  • ½ c sour cream
  • ¼ c heavy cream
  • 2 tbsp flour
  • 2 tsp vanilla extract
  • 5 eggs
  • Toppings:
  • 2 quarts fresh strawberries
  • 1 pint heavy cream
  • powdered sugar
  • vanilla extract
  • white sparkling sugar
  • 1-2 oz grated white chocolate

Инструкции

  1. Preheat oven to 325. Place a large pan filled with about an inch of water into the oven.
  2. Line a 9 inch spring form pan with parchment paper.
  3. In a large mixing bowl, combine cookie crumbs with melted butter. Press into spring form pan 2/3 up the sides, and place in freezer until needed. Wrap pan well with heavy foil.
  4. Also place a large mixing bowl (preferably metal), mixers, and heavy cream into freezer to chill.
  5. Check it though, to make sure it doesn’t freeze.
  6. In a large mixing bowl, beat cream cheese with sugar and vanilla until smooth and creamy. Blend sour cream, heavy cream, and flour well in a separate bowl and add to cream cheese mixture. In another separate bowl, whisk the five eggs. Add the eggs to cream cheese mixture, beating just until incorporated.
  7. Pour filling into prepared crust and place into water bath. Bake at 325 for at least 75 minutes. Make sure that at least the outer 1/3 of cake is done. The center will continue to cook after oven is turned off from the heat of the pan, oven, and cheesecake itself. The cake should be set, but the center will still be just a bit jiggly.
  8. While cake is baking, rinse strawberries and reserve several of the prettiest. Slice and hull the rest, cutting into various sizes, like halves, quarters, and eighths. (I do mostly halves). Do not add sugar now. Doing so will produce juice that will ruin the cheesecake by making it soggy.
  9. Remove bowl and cream from freezer, and begin beating on the lowest speed. Increase speed slowly as cream thickens. Take your time. The longer you take to whip the cream, the better it will hold up. Once the cream is just about to the desired consistency, add powdered sugar and vanilla to taste. Whip these in, and refrigerate until necessary.
  10. When cake is done baking, prop the oven door open a bit and let cool until it is able to be handled and then refrigerate for several hours. Overnight is best. Don’t place the cake into the refrigerator to chill until it has reached room temperature. If you do, it may come out too soft in the middle.
  11. To assemble, top the cheesecake with the sliced strawberries and finish with a big pile of whipped cream. Place a pretty, large strawberry atop it. Also place whole berries at the cheesecake’s base. Decorate berries with sparkling sugar and grated white chocolate just before serving.