1/4 cup of sugar, granulated
Half a cup of melted unsalted butter
Filling: 3 packages (8 oz) softened cream cheese
1 cup of sugar, granulated
One tsp vanilla extract
one tsp lemon juice
Three big eggs
One cup of sour cream
Strawberry layer: two cups of freshly cut strawberries
1/4 cup of sugar, granulated
two tsp cornstarch
one-fourth cup water
1 cup heavy whipped cream is the trim.
Two teaspoons of sugar powder
To garnish, use fresh strawberries.
Filling: Smoothly whip softened cream cheese in a large basin. Beat in the lemon juice, vanilla essence, and granulated sugar until smooth. Gradually add the eggs, beating well after each addition. Add the sour cream and stir.
Strawberry layer: Put sliced strawberries, granulated sugar, cornstarch, and water in a small saucepan. Stirring regularly, cook over medium heat until the liquid thickens and the strawberries soften. Allow it to cool a little.
To assemble, cover the crust with half of the cheesecake filling. Layer the strawberry mixture on top, and then cover the strawberries with the leftover cheesecake filling. Use a spatula to even out the surface.
Cooking: Set the springform plate into a large roasting pan and preheat the oven to 325°F (165°C). Up to halfway up the springform pan’s sides, pour boiling water into the roasting pan. Bake for about 60 to 70 minutes, or until nearly set in the middle. After turning off the oven, leave the door ajar for an hour to allow the cheesecake to cool within.
Nice: After taking the cheesecake out of the oven, chill it in the refrigerator for four hours or overnight.
Topping: Whip the heavy cream and powdered sugar together until firm peaks form, just before serving. Cover the cheesecake with a layer of whipped cream. Add some fresh strawberries as garnish.
Savor your mouthwatering strawberry cheesecake!