Friday 5 August 2011

The BEST Strawberry Cheesecake

Cheesecake is one of my absolute favorite desserts, and this is the best one I've ever made. I made it with fresh, organic local strawberries, but it could just as easily be made with raspberries or blueberries too. Simply delicious. Enjoy!

Ingredients
cups graham cracker crumbs
1/4 cup butter, melted
3 pkgs (8oz ea) cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla
1 pinch salt
1 cup sour cream
1 tsp grated lemon zest
4 eggs
Strawberry Swirl:
1 cup quartered hulled strawberries
1 tbsp granulated sugar
1 tsp lemon juice
2 tsp all-purpose flour

Preparation
In bowl, stir crumbs with butter until moistened; press into lightly greased 9-inch springform pan. Centre pan on large square of heavy-duty foil; press foil up side of pan, scrunching to hold in place. Bake in 325°F oven until set, about 10 minutes. Let cool.
Meanwhile, in large bowl, beat together cream cheese, sugar, vanilla and salt until smooth. Beat in sour cream and lemon zest. Beat in eggs, 1 at a time, just until blended. Pour all but 1/2 cup over crust.
Strawberry Swirl: In blender, purĂ©e together strawberries, sugar and lemon juice; stir in flour. Stir remaining cheese mixture with strawberry mixture.
Push spoonfuls of strawberry mixture randomly and deeply into batter, dragging spoon slightly so mixture sinks into well left by spoon. Using skewer or tip of thin knife, gently swirl colours together to create marble effect. Gently tap pan on counter.
Set springform pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 300°F oven until shine disappears, edge is set yet centre still jiggles, 55 to 60 minutes.
Immediately run knife around edge of cake. Let cool in pan in water for 15 minutes. Transfer springform pan to rack; let cool completely. Remove foil and cover with plastic wrap; refrigerate for at least 4 hours or up to 24 hours. Makes 15 servings.

Nutritional Information (per serving): Cal 322, Pro 6g, Total fat 23g, Sat fat 14g, Carbs 23g, Fibre 1g, Chol 111mg, Sod 208mg, Pot 149mg.

The original recipe is from the Canadian Living website, though I made some variations above. 

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