Chefs Nectar, Strawberry Cheese Cake


straw Berry cheese cake

Ingredients for making the Cheese Cake

Making the Crust

  • 2 cups graham cracker crumbs, about 2 sleeves
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted

Making the filling

  • 32 ounces cream cheese, room temperature
  • 1 1/3 cups granulated sugar
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs, room temperature, lightly beaten

Making the Sauce

  • 16 ounces whole strawberries, diced
  • 2 tbsp cornstarch
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups finely chopped strawberries

Method

Make the Crust

  1. Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch spring form pan tightly with aluminum foil. 
  2. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  1. Reduce the oven temperature to 300ºF. 
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
  3. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth. 
  4. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
  5. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
  6. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 
  7. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. 

Make the sauce

  1. Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
  2. Cook over medium heat, stirring constantly until thickened, about 15 minutes.
  3. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
  4. Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
  5. Remove the sides of the pan just before serving.

Please Note

  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator..

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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