RCI-BR.004.0493.001
Steiger's Strawberry Cheesecake
Steiger's Strawberry Cheesecake from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 24 oz
- strawberry pourable fruit (¾ cup strawberry fruit spread combined with ¼ cup warm water may be substituted for the pourable fruit)1 cup
- 1 tsp
- ¼ tsp
- 4 unit
- 2 tsp
- 1 cup
- strawberries1 unitsliced
Method
1
Preheat oven to 325°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper or lightly greasing it.
2
Beat cream cheese in a large mixing bowl until smooth and creamy, about 2-3 minutes. Scrape down the bowl to ensure no lumps remain.
3
Add strawberry pourable fruit, 1 tsp vanilla, and salt to the cream cheese mixture. Beat until fully combined and smooth.
4
Add eggs one at a time to the mixture, beating on low speed after each addition until just incorporated. Do not overmix.
5
In a separate small bowl, whisk together sour cream and 2 tsp vanilla until blended. Gently fold into the cheesecake batter until no streaks remain.
6
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
7
Bake at 325°F for 50-55 minutes, until the cheesecake is set but still slightly jiggly in the center (about a 2-inch diameter circle in the middle should wobble slightly).
55 minutes
8
Remove cheesecake from the oven and allow it to cool in the pan for 30 minutes at room temperature before refrigerating.
9
Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and set.
10
Run a thin knife around the inside edge of the pan to loosen the cheesecake, then release the springform sides.
11
Slice the cheesecake into 4 portions and top each slice with sliced fresh strawberries before serving.