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Sunday, March 3, 2013

Strawberry cheesecake with nutty cookie crust recipe

This easy cheesecake recipe comes from Sonja Ocampo of Cupcakes by Sonja. For best results, use the freshest strawberries you can find
Strawberry cheesecake with nutty cookie crust
Strawberry cheesecake with nutty cookie crust
Makes 19-inch cake Perp Time 45 minutes, plus chilling the Cooking Time 1 hour

Cookie crust ingredients: 1 cup pecans. 1 and 1/4 cups biscuits (we used Marie). 3/4 cup brown sugar. 5 tablespoons unsalted butter, melted

The cheesecake filling ingredients: 2 pounds cream cheese. 1 and 1/4 cups granulated sugar. 5 large eggs. 1 teaspoon minced lemon zest (from 1 small lemon) 1 teaspoon vanilla extract. 1/4 cup heavy cream. 1/4 cup sour cream

The strawberry compote ingredients: 1 pound fresh strawberries, cleaned, hulled, and cut lengthwise into 1/4- to 1/8-inch slices. 1/2 cup granulated sugar. 1/2 cup strawberry jam. 1 tablespoon lemon juice from 1 lemon

Strawberry cheesecake with nutty cookie crust recipe: 1- Place pecans on a baking sheet and toast until fragrant, Watch it closely as nuts burn easily. 2- In a food processor, pulse together biscuits and brown sugar until the texture resembles wet sand. Process again until crumbs form. Add toasted pecans; process until crumbly. 3- Stir in melted butter. Press mixture firmly and evenly on the bottom of a 9-inch spring form pan to form a crust. 4- Preheat oven to 350F. 5- Make the cheesecake filling: In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth. Add eggs one at a time, besting after each addition. Add zest and vanilla; best just until incorporated, Stir in heavy cream and sour cream. 6- Pour filling into prepared crust Bake in preheated oven for 1 hour. Turn the oven off. Let the cake cool in the oven off. Let the cake cool in the oven with the door closed for 4 to 6 hours to prevent the cake's surface from cracking. Chill in refrigerator until ready to serve. 7- Make the strawberry topping: In a medium bowl, toss together berries and sugar. Let stand until berries have released their juices and sugar has dissolved, about 30 minutes. 8- Process strawberry jam in a food processor or blender until smooth, about 8 seconds. Transfer to a small saucepan. Bring to a simmer the stir in lemon juice, Pour warm liquid over strawberry-sugar mixture; stir to combine. Cool and chill until ready to use. 9-Slice chilled cheesecake into serving portions and top with strawberry compote
 
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