Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.Hedy Lamar
My friends and I are celebrating a birthday this weekend, and I get to bring the celebratory dessert! So instead of featuring a traditional Sunday Dinner today, I am happy to share my recipe for Strawberry Cheesecake.
We all know what a goddess Ina Garten, the Barefoot Contessa, is. When her shows first aired on the Food Network, I was instantly hooked and bought all of her books. Over the years, she has taught me how to cook, how to keep things simple and tasteful, and how to entertain. Now I feel like I “Cook Like a Pro.”
Of all her recipes, the ones that I make over and over include: Parmesan Chicken, Roasted Shrimp Cocktail and Raspberry Cheesecake. It is her cheesecake recipe that is the inspiration for my Strawberry Cheesecake.
My Strawberry Cheesecake is not only silky decadence, it’s a showstopper too. The whole strawberries sitting proudly on top are a perfect complement to the creaminess of this dessert. It is a fresh, luscious, and delicious dessert your friends and family will enjoy any day of the week. Have a berry wonderful Sunday!
A few key notes about cheesecakes and this recipe:
For the crust:
1-½ cups graham cracker crumbs (10 crackers), crushed
1 tablespoon sugar
6 tablespoons (¾ stick) unsalted butter, melted
For the filling:
2-½ pounds cream cheese, room temperature
1-½ cups sugar
5 whole extra-large eggs, room temperature
2 extra-large egg yolks, room temperature
¼ cup sour cream
1 tablespoon lemon zest (2 lemons)
1-½ teaspoons pure vanilla extract
For the topping:
1 cup red currant jelly or strawberry jelly (no seeds)
3-4 pints large whole strawberries
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