Today i will show you
How To Make The Creamiest Cheesecake. I hope you will try this fluffy and creamy strawberry cheesecake. Easy steps to follow and guaranteed 100% best results . Please don’t forget to like and subscribe . This is the best cheesecake recipe ever, and you will definitely love it.
1 1/2 hour for baking plus additional 1 hour with the oven off
5 to 6 hours in the fridge
11inch spring form pan
4 packages of cream cheese 8 oz each(room temperature)
4 medium sized eggs (room temperature)
1/4 cup of butter(room temperature)
12 oz of gingersnap cookies or cookies of your choice
1 Tbsp of vanilla extract
The juice and zest of 1 medium sized lemon
1 cup of sugar
1 and 1/2 cup of sour cream or Greek natural yogurt
Preheat oven to 350 degrees F (175 degrees C).
Grease a 11 inch spring form pan.
In an electric blender grind the gingersnap cookies or any cookies of your choice with room temperature butter. Press onto bottom of spring form pan using the bottom of a glass. Bake for 10 minutes and then take out to cool.
In an electric mixer or you can mix by hand using a spoon Mix room temperature cream cheese with sugar until smooth. Add room temperature eggs one at a time, mixing just enough to incorporate. Mix vanilla extract then room temperature sour cream.
Pour filling into prepared crust. Bake cake on regular bake with only the bottom of the oven on and place in the middle or top rack for 1 1/2 hour covered in a tray of hot water.
Turn the oven off , uncover cake and leave cake in oven with the door closed for 1 hour. Let it cool down then chill in refrigerator for at least 5 to 6 hours before serving.
In a saucepan put 2 cups of fresh or frozen strawberries, 1/2 cup of sugar and 1Tbsp lemon juice and let it boil for 1 to 2 minutes until the sugar is melted. Let cool down and put it in the blender. Strain it and it is ready to go.
In a saucepan add 2 tbsps of strawberry jam and 1 tbsp water. Mix well on low heat for 1 minute and strain then brush on top of fruits.