This easy cheesecake recipe comes from Sonja Ocampo of
Cupcakes by Sonja. For best results, use the freshest strawberries you can
find
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| 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
