Ingredients
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Base Cake
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250 g (2 cups) All-purpose flour
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230 g (1 cup) ButterIt should be as warm as room temperature
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4 (large) EggsBrighter color is guaranteed if you use free-range eggs
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½ tsp Kosher Salt
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1 tbsp RumOther flavors like vanilla are completely acceptable
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200 g (1 cup) Sugar
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Cheesecake Mass
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900 g (32 oz) Cream cheeseIt shouldn’t be too cold when you start cooking
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4 (large) Eggs
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100 g (½ cup) Heavy CreamOr you may substitute the cream with 100 g of milk and 20 g of butter, as it isn’t used for whipping
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½ tsp Kosher Salt
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1 tbsp RumBetter spirits add more nuances to the aroma of your pastry, so explore that path too
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175 g (¾ cup) Sour cream
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250 g (1 ¼ cup) Sugar
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Strawberry Topping
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2 tbsp Cornstarch
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250 g (1 ¼ cup) Strawberries
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50 g (¼ cup) Sugar
Directions
Though cheesecakes are considered quite easy to bake, especially when you use recipes based on store-bought cookies, really delicious kinds require more efforts and enthusiasm. This strawberry shortcake cheesecake will ask for a plenty of time, but you won’t regret tasting such texture or cream cheese with lots of flavor provided by fresh organic berries.
You may actually use this cheesecake recipe for other slightly sour fruit varieties, and yet universal strawberries are always a kind of win-win strategy when you want to serve the taste preferences of various guests.
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Bake the cheesecake for 90 minutes. Once it starts to brown, turn off the oven and leave the cheesecake with an open door for 20 minutes before taking it out. Be attentive when transferring your cheesecake from the water to the rack and removing the foil. Place the cheesecake into the fridge for three hours, that's essential for the desired structure. |
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