Creamy Cheesecake with Fresh Strawberries – Recipe
In the US, most of the cheesecakes are made with cream cheese, but Europeans make most of their cheesecakes with fresh farmer’s cheese.
At some point I will try my mom’s cheesecake recipe, just to go back in time with wonderful memories of her superior baking skills.
Today I will share a recipe for a Creamy Cheesecake, topped with fresh strawberries. Quite decadent!
My strawberry crop was quite plentiful this year, hence a perfect time to revisit this recipe once again.
- 2 cups finely crushed Vanilla Wafers, or any other kind if tea cookies
- 1/4 cup butter
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 2 1/2 lb cream cheese (5 - 8 oz packages), softened
- 1/2 cup sour cream
- 1 1/3 cup granulated sugar
- 3 eggs, separated
- 3 Tbs all-purpose white flour
- 1 tsp Vanilla extract (sometimes I use Rum extract)
- 1 Tbs lemon zest (grated from one fresh lemon)
- 1 1/2 tsp lemon juice (from the same lemon)
- Fresh strawberries ( 2 pints), hulled and sliced lengthwise. Save one whole strawberry for center decoration.
- 2 Tbs red current jelly
- 1 tsp unflavored gelatin (Knox)
- Melt butter in a small saucepan over low heat.
- Stir in crushed cookies and spices.
- Grease a 9 inch spring form pan, and press the cookie crumb mixture evenly over the bottom of the pan.
- Set to chill.
- In a large bowl, beat the cream cheese and 1 cup sugar, on medium speed for 2 minutes.
- Add flour, and beat until combined.
- Beat the egg yolks and 1/3 cup of sugar, until fluffy and light yellow color.
- Add egg yolks to cheese mixture.
- Mix in sour cream, vanilla extract, lemon zest, and lemon juice, and incorporate well into the mixture.
- Set aside.
- In a separate bowl, beat the egg whites, until soft peaks form.
- Fold egg white mixture into the cheese filling.
- Spoon filling onto the prepared cookie crumb crust.
- Preheat oven to 325 degrees F (165C).
- Bake for 1 hour and 15 minutes.
- Turn off the oven.
- Leave the oven door ajar.
- Leave the cheesecake in the oven for another hour to cool off slowly.
- Remove from the oven.
- Run a knife around the sides of the pan and the cheesecake to loosen it slightly. Leave in the springform pan until totally cooled off.
- Loosen the sides of the springform pan, and remove the cheesecake onto a serving platter.
- Arrange strawberry slices, pointed ends outwards, around edge of the cheesecake.
- Repeat with more circles, overlapping layers slightly.
- Place the whole strawberry in the middle of the last layer of strawberries.
- Place 2 Tbs of red current jelly in a saucepan, add 1 tsp unflavored gelatin, and heat until melted.
- Using a pastry brush, brush the jelly mixture over the strawberries.
- Cover gently with foil and refrigerate until ready to serve.
A friend shared her secret of preventing her cheesecake from cracking on the top. She places a shallow pan filled with some water, in the oven, then sets a grate in the pan, so the water is below the grate, then places the cheesecake pan on the grate, for the duration of baking time. The moisture created by the water in the pan, prevents the cracking of the cheesecake.