Cheesecake is one of my favorite desserts! I love that there are so many possibilities and flavor combinations. My sweet friend Amanda also happens to love cheesecake, so for her baby shower Idecided to use a basic vanilla cheecake recipe with a bright strawberry swirl in the middle. For the strawberry swirl: 1 (16 oz) bag frozen strawberries - thawed and puréed 1/3- 1/2 cup sugar 1 tsp cornstarch 1 tbsp cold water 1. Purée the strawberries and place in a saucepan over medium heat. Add sugar (amount varies based on preference- taste and add more if desired) and dissolve. 2. Mix together the cornstarch and cold water in a small bowl. Add to the strawberry purée and bring to a boil to thicken. Let cool completely before swirling into the cheesecake. For the cheesecake crust: 1 1/2 cups graham crackers - crushed 5 tbsp butter- melted 1 tbsp sugar 1. Mix together until graham crackers are coated and crumbly. 2. Press in the bottom and 2/3 up the sides of a springform pan. For the baby shower, I made mini cheesecakes using lined muffin pans. 3. Bake 5 minutes at 350 degrees/2 minutes for minis. Set aside. Cheesecake Filling:
3 (8oz) blocks cream cheese - softened 1/4 cup brown sugar 3/4 cup sugar 3 eggs - room temperature 1/2 cup heavy whipping cream 1 tbsp vanilla 1/4 tsp salt 1. Beat cream cheese and sugars until creamy. 2. Add eggs 1 at a time mixing until just incorporated. 3. Beat in cream, vanilla, and salt until creamy. 4. Pour into graham cracker crust. Place spoonfuls of strawberry sauce on top and swirl with a knife. 5. Bake at 325 in a water bath for approximately 1 1/2 hours. Minis bake for approximately 20-25 minutes. 6. Allow cheesecake to cool on a wire rack and refrigerate until chilled before serving. Enjoy!
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