Because i have a tub of frozen strawberry puree in the freezer and lots of cream cheese to clear + inspiration from the talented Helen…
However, this is my own recipe which i tweaked from here and there, playing and substituting the ingredients from other recipes with the ingredients i have at home which unfortunately, i forgot to jot down! :(
I must say, a new favourite flavour of cheesecake is being added to my list! (on par with oreo cheesecake already you know! – strawberry cheesecake IS that good *wink*)
For the very first time, i managed to bake cheesecake without having any cracks on it! *yiippee!*
I’ve attempted a couple of times with water bath, lower down the oven’s temperature, having a tub of water below the cheesecake while baking but to no avail.
Guess what made this time worked?
Really really lower down the oven temp!
Yes, it is that simple!
Books usually say to lower the temp by 25 degree, which doesn’t work for me.. so this time round, i experimented it by lowering the temperature down by 50 degree and it worked!
Then i roped in the very eng nang baby to take a couple of photos with the cake, which he gladly obliged until the third shot…
Beep couldn’t wait and ran away with the cake!
(i fed him 1-2 mouthfuls before taking the photos – explains why aye? :P)
My white balance is so off!, no matter how i adjust…
I want a prime lens!!!!!!!!!!!!
Anyway, do give Helen’s recipe a try!
I am absolutely sure that it’d be very good too if not better :)
And oh, if u’re wondering why the cheesecake has 2 tones.. it is because i marbled it instead of mixing the puree into the whole part of the cheesecake batter completely *wink*
The best time of year to enjoy this cake is when strawberries are in season, so it can be garnished with fresh berries. however, you’ll see that the puree is made from frozen berries (because the freezing and subsequent thawing releases the juice from the berry’s cells which were ruptured in the freezing process), so enjoy any time of year, and try the same recipe with a seasonal, locally-available fruit of your choosing!
Other ingredient notes: choose ingredients with the same care and attention you would use to pick a babysitter for your kid. dessert is serious business! we use all organic dairy, free-range local eggs, organic sugar, and a highly aromatic vanilla extract. as for chocolate: the ganache topping only uses 4 ounces, so get a couple bars of something you would enjoy nibbling, preferably with a fruit-forward bouquet to complement your berries!
10 oz. frozen strawberries
2 Tbsp. sugar
2 tsp. freshly squeezed lemon juice
2 cups whole raw almonds
2 oz soft unsalted butter
3 T sugar
¼ t salt
1 lb. cream cheese, room temp
1 cup (7.5 oz.) sugar
3 large eggs, room temp
1 ½ tsp pure vanilla extract
¼ tsp salt
12 oz sour cream, room temp
2/3 cup strawberry puree
4 oz. chocolate (50-55% cacao mass is best), finely chopped
4 ½ oz. cream
½ large egg (beat 1 egg, weigh it, and use half)
Prepare the strawberries:
Thaw strawberries and strain out the juice completely (reserve pulp, should be about 5 oz). Place juice in a small saucepan and, at a simmer, cook down to a third of original volume. (you should start with about 5-6 oz, and end with 2 oz.) Add sugar to reduction and stir to dissolve. Mix juice and pulp together with lemon juice.
blend in food processor or with immersion blender.
Prepare the crust:
Preheat oven to 400F and position a rack in the center.
Pulverize almonds, sugar, and salt in food processor until crumbly. Add butter and pulse to combine. Press into bottom and sides of 9” springform pan (2.5” tall)
bake 15-20 min, or until deep golden brown. Set aside to cool while you make the cheesecake.
Prepare the cheesecake:
Turn the oven down to 350F.
Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at medium speed using the whisk attachment.(yes you read right. It gives the cake that mousse quality). Add eggs, 1 at a time, scraping bowl and beating after each just until smooth. Add vanilla & salt and beat until incorporated. Beat in sour cream. Beat in strawberry puree. Wrap the pan with the crust in a double layer of aluminum foil.
Pour batter into crust. Place in water bath (hot water) in a larger oven proof pan
bake 45-55 min.
5-10 min before cheesecake is done, make ganache topping:
Boil cream. Pour over chocolate and let sit a minute. Whisk gently until chocolate is melted and smooth. Gently whisk in egg. Spread over hot cheesecake (careful, and don’t pour it all in one place as cheesecake is fragile). Smooth out the top. Bake 12-15 more minutes until ganache is set along the sides. Remove from oven and place on a cooling rack, with a large mixing bowl over the pan (to cool slowly). When it reaches room temp, refrigerate. Chill 8 hours before unmolding. To unmold, run a thin blade knife around the cake pan sides. Remove springform. Gently slide cake onto serving plate. Store covered in refrigerator.
it’s easier to cut the cake if you heat the knife. run it under very hot water, then dry it. Slice!