Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup strawberry puree
- 2 tbsp cornstarch
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor or rolling pin
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a food processor or using a rolling pin, crush graham crackers into fine crumbs. Combine with 1/4 cup sugar and melted butter in a bowl. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.
4. In a large mixing bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. In a separate bowl, mix strawberry puree and cornstarch until well combined.
6. Pour half of the cream cheese mixture over the cooled crust. Spoon half of the strawberry mixture on top of the cream cheese mixture. Use a knife to swirl the strawberry mixture into the cream cheese mixture.
7. Pour the remaining cream cheese mixture over the strawberry layer. Spoon the remaining strawberry mixture on top. Swirl again.
8. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 30 minutes.
9. Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen the cheesecake. Let it cool completely before refrigerating for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 510
Fat: 38g
Saturated Fat: 22g
Cholesterol: 190mg
Sodium: 320mg
Carbohydrates: 36g
Fiber: 0g
Sugar: 29g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Strawberry puree can be substituted with any other fruit puree such as raspberry or blueberry.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake before adding the strawberry swirl.
- Use a different crust such as Oreo cookies or shortbread cookies.
- Add chopped strawberries on top of the cheesecake for extra texture.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- To make a water bath, wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
- To freeze, wrap the cheesecake tightly with plastic wrap and aluminum foil. Freeze for up to 2 months.
Reheating instructions:
- Let the cheesecake thaw in the refrigerator overnight before serving.
Presentation ideas:
- Top the cheesecake with fresh strawberries and whipped cream.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh strawberries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the cheesecake cracks, it is still edible. Cover the cracks with whipped cream or fruit.
- If the cheesecake is too soft, it may not have baked long enough. Bake for an additional 10-15 minutes.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before and after handling food.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Creamy
- Sweet
- Tangy
- Fruity
Serving suggestions:
- Serve chilled.
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