These luscious and beautiful bright red fruit are delectable in fondue and heavenly sinful when combined in cheesecakes and puddings. Fresh strawberries could easily make any dessert seem artfully elegant. When I baked this cheesecake, no one seemed to notice it. Start topping it with strawberry sauce and glazed fresh strawberries and you'll get the whole house beaming eagerly, impatiently drooling over the cheesecake waiting to be served. And this recipe is one of the best I have tried so far, and always a success.
Bottom:
Basic crumb crust recipe
Strawberry filling:
24 ounces cream cheese
3/4 cup sugar
5 tsp cornstarch
4 eggs
1 egg yolk
1 tbsp lemon juice
1 tsp vanilla extract
1 1/4 cup sliced strawberries
- In a large bowl, combine cream cheese, sugar and cornstarch. Beat with an electric mixer till smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in lemon juice and vanilla extract. Carefully stir in strawberries.
- Pour the cream cheese mixture over the crust.
- Bake for 350F for 15 minutes. Lower the temperature to 225F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off.
- Return the cake to the oven for an additional 30 minutes.
- Chill, uncovered, overnight.
The recipe for creamy white topping is included but I prefer fresh whip cream.
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