Baked Cheesecake with Strawberries

by - April 25, 2020


As we celebrated the Easter Sunday just recently, I have made one of my husband’s favorite dessert. A Double Chocolate Brownie base Cheesecake with Strawberries and whipped cream for toppings.



Sharing you my recipe but with graham cracker base. Hope you enjoy.





Baked Cheesecake with Strawberry & Cream Toppings

Ingredients:

Cheesecake:
540g Philadelphia Cream Cheese
3/4 cup (150 g) Sugar
3 Eggs
2 tbps Flour
1 zest of Lemon
3 tbsp Lemon Juice

Crust:
1 1/2 cup (180 g) Graham Crackers crushed
1/3 cup Sugar
5 tbsp Unsalted Butter melted

Garnish:
1 cup Whipping Cream
Strawberries sliced

Crust:
  1. Crushed the graham crackers in either food processor or by rolling pin (place the crackers in a ziplock bag).
  2. Add the melted butter and mix until the texture is like wet sand.
  3. Grease the springform pan with baking spray or butter. Put parchment paper on the sides of the springform pan.
  4. Put in the crushed graham crackers in the pan. Pressed on the bottom of the pan using any flat surface material.
  5. Bake for 8 mins in 180ºC / 400ºF. Then after set aside to cool.

Cheesecake:
  1. Preheat the oven at 180ºC / 400ºF.
  2. Prepare a roasting pan to place the springform pan later.
  3. In a bowl, mix the cream cheese and sugar. Beat until well combined and creamy texture.
  4. Then add the eggs one by one (slightly beaten). Mix for 5 mins or until batter increase.
  5. Add the flour and keep mixing, then add the zest of 1 lemon and lemon juice. Keep mixing for 2 mins more.
  6. Pour the batter on the springform pan.
  7. Boil 2 cups of water. Then cover the bottom of the springform pan with foil then place in the center of the roasting pan. Pour the boiling water on the roasting pan (the water should be 1 inch deep max). Then place in the center of the oven.
  8. Bake for 35 mins or until top is golden brown but still jiggly.
  9. Take out from the oven and let it cool for an hour. And then cover the top with foil and place in the fridge overnight.

Garnish:
  1. Remove the side of the springform pan and the parchment paper.
  2. Sliced the strawberries to whatever cut you want. Then set aside.
  3. Whip the cream until stiff peaks. Place in a piping bag and pipe on top of the cheesecake.
  4. Then place the strawberries on top.

Notes:
  • Make sure all ingredients are at room temperature before you start the cheesecake filling.
  • MUST let it cool and rest as per instruction.
  • For storage, 5 days in the fridge covered. 3 months in the freezer in an airtight freezer safe container.

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