Strawberry Cheesecake
Ingredients
Strawberry Sauce
strawberries (fresh, hulled)
225 g
granulated sugar
50 g
lemon juice
15 ml
cornstarch
8 g
Crust
graham cracker crumbs
150 g
granulated sugar
67 g
unsalted butter (melted)
113 g
Cheesecake Filling
cream cheese (softened)
680 g
granulated sugar
200 g
large eggs
3 pcs
vanilla extract
5 ml
sour cream
240 g
heavy cream
60 ml
Instructions
Make the Strawberry Sauce
Cook strawberries with sugar and lemon juice, then thicken with cornstarch slurry.
Prepare the Crust
Mix graham cracker crumbs with sugar and melted butter, press into pan and pre-bake.
Make the Cheesecake Filling
Beat cream cheese and sugar, add eggs one at a time, then mix in vanilla, sour cream and heavy cream.
Assemble the Cheesecake
Pour filling over cooled crust and swirl strawberry sauce on top for marbled effect.
Bake the Cheesecake
Bake in a water bath for even cooking and to prevent cracking.
Cool and Chill
Cool gradually in oven, then chill in fridge for best texture.
Original recipe
Storage
Store covered in refrigerator up to 5 days. Freeze whole or sliced up to 1 month; thaw overnight in fridge.
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