Strawberry Vanilla Cheesecake

Strawberry Vanilla Cheesecake 150 Image by: Strawberry Vanilla Cheesecake 150 Author: Canadian Living

This classic New York-style cheesecake gets an update with vanilla and strawberries. Choose small uniform-size berries.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 1 vanilla bean
  • 3 pkg (each 8 oz/250 g) cream cheese softened
  • 3/4 cups granulated sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 1/2 cup sour cream
Crust:
  • 1 1/2 cup chocolate wafer cookie crumbs
  • 1/4 cup butter melted
Topping:
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 6 cups strawberries
  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 1/3 cup seedless raspberry jam
  • 1 teaspoon orange-flavoured liqueur (optional)

Method

Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press foil up side of pan.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.

Split vanilla bean in half lengthwise, scrape out seeds and reserve. In large bowl, beat cream cheese until smooth; beat in sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla bean seeds, lemon juice and salt. Beat in sour cream. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 325°F (160°C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1-1/4 hours.

Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let cake stand in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Cut tops off strawberries. Place strawberries, cut side down, in concentric circle on top of cake.

In small bowl, sprinkle gelatin over water; let stand for 5 minutes to soften. In saucepan, stir together raspberry jam, softened gelatin, and liqueur (if using); heat over low heat, stirring, until melted and smooth, about 2 minutes. Brush over strawberries. Refrigerate until set, about 30 minutes. (Make-ahead: Refrigerate for up to 6 hours.)

Nutritional facts Per each of 20 servings: about

  • Sodium 200 mg
  • Protein 6 g
  • Calories 307.0
  • Total fat 22 g
  • Cholesterol 87 mg
  • Saturated fat 13 g
  • Total carbohydrate 25 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Vanilla Cheesecake

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