American · Dessert
Strawberry Topped Cheesecake
Baked New York-style cheesecake on a graham cracker crust, topped with macerated strawberries and their own syrup, finished with a lemon-brightened glaze for one plate.
$4
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
10.8gProtein
42.9gFat
44.6gCarbs
34.1gSugar
2gFiber
430mgSodium
304mgChol
24.6gSat Fat
380mgPotassium
160mgCalcium
1.3mgIron
0.6mcgVitamin B12
32mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Heat the oven to 325°F. Line a small 4-inch springform pan with parchment. Melt the butter and stir in graham cracker crumbs until sandy.
2
Bake
Press the mixture firmly into the pan base. Bake at 325°F for 8 minutes until the edges darken and the crust feels firm to the touch.
3
Mix
Beat the cream cheese and half the sugar until smooth. Whisk in the egg, sour cream, and vanilla until just combined and glossy.
4
Bake
Pour the batter over the cooled crust. Bake at 325°F for 28 to 32 minutes until the edges are set and the center has a slight wobble.
5
Cool
Remove from the oven and let cool in the turned-off oven with the door ajar for 10 minutes, then cool on a rack for 30 minutes.
6
Chill
Cover and refrigerate the cheesecake for at least 4 hours until firm.
7
Macerate
Toss the strawberries with the remaining sugar and let sit for 15 minutes until they release juice.
8
Simmer
Combine the strawberries, juice, lemon juice, and cornstarch mixed with water in a saucepan. Cook over medium-low heat for 3 minutes, stirring, until glossy.
9
Cool
Let the strawberry topping cool to room temperature for 10 minutes.
10
Plate
Unmold the cheesecake onto a plate and spoon the cooled strawberry topping over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz140g strawberries
- 8 oz113g, half of an 8 oz block cream cheese, softened
- 1/2 cup56g graham cracker crumbs
- 2 tbsp28g unsalted butter, melted
- 22 small eggs
- 4 tbsp60g sour cream
- 4 tbsp50g granulated sugar, divided
- 1 tsp1 tsp vanilla extract
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp cornstarch
- 2 tbsp30ml water
