Strawberry Cheesecake | July 30, 2024
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Sweet TreatFood: American 30-Minute Prep TimeCooking Time: 55 minutesTime to chill: 6 hoursTime Required: 7 hours and 25 minutes Twelve servings Nourishment
2-Cup Cookie Crust Mix 2 hundred grams of cookie crumbs
eight tablespoons 120 grams of melted unsalted butter
Eighteen ounces of Ezoic Cheesecake Filling Softened cream cheese, 500 grammes
2 tablespoons of all-task flour
1 teaspoon of vanilla essence
Sour cream, half a cup
1.5 cups of sugar, granulated
One lemon’s zest
Three big, room-temperature eggs
Strawberry Putting on top:
one pound fresh strawberries (500 g), half diced and half halved
1/3 cup of lemon juice
mixed sugar, half a cup
vanilla essence, half a teaspoon
1.5 teaspoons of cornstarch
a few tablespoons of water
Instructions
Set oven temperature to 320°F. Line the bottom of an 8-inch springform pan with a circle of parchment paper and grease the pan. Lubricate the edges.
To make the crust, combine the crushed cookies with the melted butter. Distribute the mixture evenly over the bottom and edges of the pan that has been prepared.
Fill the molds:
Get the cream cheese smooth by beating it. Just before combining, beat in the flour, sour cream, sugar, lemon zest, and vanilla. Gradually beat in the eggs, beating just until combined.
I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
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