Thursday, August 19, 2010

Strawberry Cheesecake

I made this delicious cheesecake for my niece. She got baptized and requested a strawberry cheesecake as dessert. I checked several recipes and ended up with this amazing one. Strawberries + chocolate = always a great combo!


- For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

- For the graham cracker crust:

2 cups graham crackers crumbs
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

- For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

- For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten


To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.

*(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the crust, preheat the oven to 400˚F. Place the cracker crumbs, sugar and salt in the bowl of a food processor. Pulse until the everything is well mixed. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F.

To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl
as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust.

Place the springform in a larger pan with a water bath. Bake for 55 minutes. Remove the cheesecake from the oven but maintain the oven temperature.

To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap).

Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Source: Adapted from Recipe Courtesy of "Annie's Eats"


Pilarh said...

Uhhhh esto suena espectacular! Gracias!

The Shulls said...

De nada, Pilar!!!

Annie said...

Es una maravilla, te felicito.

MªJose-Dit i Fet said...

Que estupenda tarta!!! seguro que estaba deliciosa...!!!

Unknown said...

Me encantan los cheesecake, lo malo que provocan adicción jejeje, así que los evito un poco.
Este se ve delicioso!

Un abrazote vecina y avise si se da una vuelta por Atlanta.

The Shulls said...

Annie, muchas gracias!!!

Ma. Jose, Te la recomiendo!!!

Moon, Vecina tienes toda la razon, estas cosas son adictivas!!! Por ahi le mando un mail cuando vaya por esos lados. Besitos!

sol said...

Gracias por tu cheesecake, estoy en búsqueda de una nueva receta, la probaré. Saludos!!

The Shulls said...

Sol, la consistencia del cheesecake es super light y cremoso a la vez. El sabor de las frutillas es el preciso, no overwhelming. Mi esposo no es muy amante del chocolate, asi que el preferiria una capa de chocolate un poco mas delgada. Pero como un todo, los ingredientes se complementan muy bien. Te lo recomiendo :)

Jessica - The Novice Chef said...

Mmm this sounds delicious!

Anonymous said...

Just look at that beautiful thing! Congratulations to your niece -- and what a way to celebrate :)

Julie @ Willow Bird Baking

Maricruz said...

Mohana se ve delicioso! me encantan los cheesecakes pero como ya lo dijeron por ahi, prefiero a veces no hacerlos porque la verdad son muy adictivos. Asì que los hago solo cuando tengo invitados a cenar porque asì estoy segura que se lo comen todo y no lo tengo en el frigo listo para ser atacado entre comidas.
Un abrazo

Hilda said...

Qué rico se ve este cheesecake, para tomarse un trocito ahora mismo.

Claudia Varleta said...

Que rico cheesecake, me encantan todos los ingredientes que tiene.

The Shulls said...

Muchas gracias a todas!!! Lo siento por andar tan perdida por estos lados!