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Strawberry Cheesecake

A classic recipe for a delicious Strawberry Cheesecake:
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 24 ounces (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions:
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan, creating an even crust. You can use the back of a spoon or the bottom of a glass to help with this.
- In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for about 50-60 minutes, or until the cheesecake is set and slightly golden around the edges. The center may still jiggle slightly, but it will firm up as it cools.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate it for at least 4 hours or overnight to chill and set.
- In a small saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries release their juices. This should take about 5-7 minutes. Remove from heat and let it cool.
- Once the cheesecake has chilled and set, carefully remove it from the springform pan. Pour the cooled strawberry topping over the cheesecake, spreading it evenly.
- Place the cheesecake back in the refrigerator for another hour or two to allow the strawberry topping to set.
- Before serving, you can garnish the cheesecake with additional fresh strawberries if desired.
Slice and serve your delicious homemade Strawberry Cheesecake, and enjoy!
Note: Remember to refrigerate any leftovers and consume them within a few days for the best taste and texture.
*Recipe on video and text may differ from each other!
How to cook Strawberry Cheesecake:
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